Celebrate National Soup Month 2016: 5 Best Bowls Of Soup In New York City
It's National Soup Month and that means that plenty of restaurants are serving up piping hot bowls of soup to help warm you up this winter. Here are five of our favorites in New York City. By Carly Petrone.
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Sure, we all like to warm up with a nice brew but what about when it's time to eat? Stop into Bierocracy in Long Island City for a piping hot bowl of Bier and Cheese Soup ($7). This tasty cheesy creation is made with Witte bier, Vermont cheddar, and brie – then topped with mustard croutons to add crunch and a little kick. If you'd still like to pair your meal with a beer or cider, there's plenty to choose from at this beer hall.
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Near Union Square? Stop into The Fourth and warm up with a nice bowl of Greenmarket Roasted Carrot Soup ($10). Rather than doused with cream, Chef Brinkman has made this delicious soup with fire-roasted shishito peppers, a cumin crème fraiche, and lovage to add a depth of flavor and spice to the dish. If you're looking for something sweet to end your meal with, definitely try their Winter Ice Cream Sundae with caramel, praline, and vanilla bean or the Sweet Potato Bread Pudding with bourbon vanilla sauce and toasted marshmallow.
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Indian restaurant Utsav is serving up two soups that are not to be missed this winter. If you're in the mood for something a little spicy, try the Madras Squash Soup ($7) with roasted squash, aromatic spices, and fennel. They're also offering a sweet Coconut Chicken Soup ($7) made with coastal chicken broth, coconut milk, ginger, and lemongrass. No matter which one you choose, your taste buds will be happy enjoying these zesty Indian spices.
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Nothing warms you up quite like a bowl of tomato soup in the winter. Chef and owner of Davio's Manhattan, Steve DiFillippo, will be featuring his signature tomato soup on the menu as part of National Soup Month. You can feel the love in each bite, thanks to the simple yet flavorful ingredients that make up this nostalgic bowl of soup – hand crushed San Marzano tomatoes, Italian bread (cubed), white onion, butter, chicken stock, and chopped basil and parsley. It's then garnished with soft goat cheese and chive crostini that you can dip into each bite. Warning: you may want to take a nap after enjoying this delicious bowl of homemade soup.
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Head over to the East Village and enjoy three hearty dishes that will warm you up in no time. From soups to stews, this Israeli restaurant is whipping up a unique menu for you to enjoy all winter long. The Oxtail Ragout consists of red wine braised oxtail with root vegetables, chanterelles, shimeji mushroom, and fresh polenta topped with parmesan. The Chestnut Soup with vanilla butter braised enoki mushrooms and quail egg is one of Chef Nir Mesika's best creations while his Ravioli of Moroccan Harira Stew gives customers a taste of what it was like to grow up in his home country of Morocco. He's deconstructed this chickpea soup/stew into a vegetarian staple with housemade ravioli filled with spiced pumpkin puree and housemade sheep's milk ricotta, topped with roasted pumpkin seeds and a "stew" made from freekeh, chickpeas, and lentils spiced with turmeric and cumin.
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Carly Petrone is a freelance writer living in New York City.
