Bowl League: Hot Stuff

Edited by Gail Bellamy

ALL BISQUENESS: Sweet onion bisque from the capitol grille in Nashville.

Soup is said to have been the first menu item offered in public restaurants. And while it might be food history in a bowl, soup is also every bit as trendy as it is traditional. Regardless of the consistency, color or content, a bowl of soup is comfort food that sees us through times of austerity as well as prosperity. On the pages that follow, you'll find soup and stew inspirations from restaurants around the country.

The one-bowl wonders we're featuring include creamy and luxurious ideas such as the Sweet Onion Bisque from Chef Tyler Brown at The Capitol Grille at The Hermitage Hotel in Nashville, and the Curried Cream of Turkey Soup from Chef/Owner Bruce Klug of Klug's Creekside Inn in Cedarburg, WI. Executive Chef Gerald Hirigoyen of Piperade in San Francisco shares a recipe for Idaho Potato and White Bean Puree as well. For hearty appetites, consider Chickpea and Chorizo Stew from Chef John Critchley of Area 31 in Miami, Spanish Garlic Soup from Chef Gabrielle Hamilton of Prune Restaurant in NYC, and Zinfandel Braised Beef Stew from Chef Eduardo Martinez of Market Restaurant in San Francisco. Check out the recipe pages for additional ideas.

SOUPS & STEWS

For more new one-bowl ideas, plus the industry's most extensive collection of recipes by product category and daypart, visit our website: Restaurant-Hospitality.com/recipes.