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Our Favorite Soups in Sonoma County This Year

Now's the season for warm bowls of soup to keep you happy and healthy

A well-crafted soup says a lot about the temperament, creativity and patience of a chef.  In fact, learning to make a basic stock is one of the first (and most important) things a chef learns. Fail that, and you fail in the kitchen.

Deceptively simple, making soup is about time, seasoning and ingredients. No matter what the cuisine, every good restaurant has a massive pot of stock bubbling away on a back burner. Skimmed and simmered for up to 24 hours, it’s a literal melting pot for roasted bones and vegetable trimmings that comprise the foundation of a hearty, flavorful, steaming bowl of soup.

As the weather cools, now’s the time we really start looking for a warm cup of minestrone, posole, French onion or beef barley.  Here are some favorites…

Have a soup you’d like to see added to our list? Send a picture and a description to us.

Editor’s Note: Travel, dining and wine tasting can be complicated right now. Use our inspirational ideas to plan ahead for your next outing, be it this week or next year. If you visit restaurants, wineries, and other businesses during the pandemic, remember to call ahead, make reservations, wear a mask and social distance.

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