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The Story of the Soup

THE STORY OF THE SOUP 

What do you think of when someone suggests soup? The opening band before the main act? The alley-oop before the dunk? Not worth a mention, not worth a highlight… wouldn’t even look good in a photo?? 

So often soup gets the short end of the stick, but when I really started to think about it, soup deserves the spotlight. Have you ever thought about how it’s present in every culture, every cuisine, every chef's repertoire and even plays a part in our childhood memories? Is there a special soup in your past that you think of fondly—alphabet soup, chicken noodle, gumbo? 

From professional chefs in 5-star restaurants to your grandma’s kitchen, there’s a lot of thought and heart put into making great soup. I thought it’d be fun to dedicate some creative time and energy into showcasing some of those recipes and the stories that go with them.  

The purpose of this project is not just to take snapshots of soup, but to tell the soup’s story and embody the characteristics through a single image.  

My mission is to collect great soups from all walks of life and put them in the light they deserve!  

Welcome to “The Story of the Soup.”  

Hope you enjoy!  

Dan Pietrini 

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  • There’s just no soup like a Gazpacho. And, if you’ve never tried one, I highly recommend you start making your plans… I’d start with booking a flight to Alaska. Jump on a boat. Get yourself some King Crab. Bring it back to the Midwest for the finest heirloom tomatoes. Gather some top season yellow bell peppers, cucumber, red onion. Open up time in your schedule for training with a master chef. Put it altogether, and, voila, you’ve got a gorgeous gazpacho. Sit back and enjoy the fruits of your labor. Or… it may be easier to just come by Benny’s Chop House. Besides the obvious lack of cross-continent travel expenses, escape from dangerous crab fishing (a la Discovery Channel’s “Deadliest Catch”), and the freedom you’ll have in your schedule from not apprenticing with a master chef, Benny’s boasts “the freshest seafood, flown in daily,” featuring “seasonal, local, Midwestern” vegetables and has a stellar reputation as serving “the very best of everything”. So, even though Benny’s Chop House might be best known for their steaks, the Gazpacho a la Benny's promises to deliver the same commitment to excellence. And if you want to know the real depth to the Story of this Soup, look no further than the reputation of the establishment that produces it. BennysChopHouse.comFacebookInstagram
  • Chef Miguel @ 3rd Coast CafeYou know those neighborhood places that just keep you coming back. The places you can’t quite put your finger on what it is, but if someone asks you, you’d rattle off a whole list of reasons why it’s the place to be. Not just for the comfort, but because it’s got character, it delivers, and it’s part of the fabric of who this town is.In fact, the New York Post says, “The 3rd Coast Café is as Chicago as Wrigley Field.”Take it one step further and you find a chef that cares, who produces great food time after time, and who’s also continually reaching for new creative heights.From someone who knows the chef: “Miguel had roasted carrot soup and fresh sausage so he tested putting them together. A perfect, slightly weird, hit! The flavor is incredible. Filling yet not heavy, colorful and vibrant.”Because of Chef Miguel and his pioneering spirit, 3rd Coast Café is known for its “one-of-a-kind specialty” soups. The chef has hundreds of them under his belt. He picks the soup of the day on his own feeling, and you never know what you are going to get.The soup I’m highlighting is the Roasted Carrot Sausage. Main ingredients: roasted carrot, onion, sausage, and chicken stock. It’s known for its intense flavor and velvety texture, and its personality could be described as feisty, warm, comforting, smooth, and savory.Bold and satisfying, it can stand-alone or pair well with any other personality around it. Kind of like the 3rd Coast Café in our rich, eclectic Chicago.3rdCoastCafe.comFacebookInstagramTwitter
  • Chef Jordan Harris @ Fat Pour Tapworks{quote}She's applying her lipstick; I've always believed that the universe invented the color red solely for Latinas.{quote} - Junot DiazIt’s the red lipstick, the dress, the shoes, the hair, the flair... a good match for the “Corn Tortilla” soup with the corn, the tomato, the chilies, the chicken -- and the crunch of the tortilla strips.The chef himself says, “Back when I first started working in kitchens I got to train under a chef known for his soups. It was quite the pleasure, I got to learn a lot. At the end of my tenure with him he helped me develop this soup recipe, so it’s very dear to me. If this soup had a persona, it would be a fiery Latina with bright red lipstick, 3-inch heels and a warming personality.”The soup has bold notes of chilies that pair well with the tomato base giving it a smoky flavor. The corn adds a nice touch of freshness in a kernel of flavor and the tortilla chips add a nice crunch for texture.“I love this soup because of how smoky the flavor can get and I love crunch in soups.” And I love this soup like a Latina lover loves her red lipstick. FatPourChicago.comFacebookInstagramTwitter
  • This is a simple soup, with a sort of earthy healing power, that sees a need and says, “I can fill that.” Made up of chicken stock base, garbanzo bean puree, and some crunchy fried chickpeas to garnish and add texture, it doesn’t require too many ingredients to show up strong. Chef says let’s keep it simple, so that the garbanzos can be highlighted. I like that philosophy: find a great contributor, put them in the spotlight and let them do their good work.You can see the power of that same philosophy in the grassroots meals project “Soup and Bread” that Chef Antonio contributes to. Very simply, putting soup and bread front and center they are a project that raises money for hunger relief organizations in Chicago. FIG is engaged in the community. Sopa de Garbanzo showed up strong for Soup and Bread earlier this year, and will continue to be a contributor and contender for love in action as long as there is need. Antonio @ Fig FigCatering.comFacebook
  • Michael Dean Reynolds @ The Rookery Roasted Pumpkin-- American Whiskey--- Maple Syrup---- Butter ----- Granny Smith apple garnish“You had me at hello…”Chef describes it like this: “This soup is like that person you meet at a bar and strike up a very comfortable conversation with. By the end of it you’re fast friends.”Like an old friend, this soup was on the menu at the first serious cooking job he ever had. “We made it every year when pumpkins came into season.” It’s boozy, comforting, luscious, velvety. “For me it's always the first sign of fall, my favorite season.” Old friends, new friends, favorite seasons, favorite soups. This one knows how to make an entrance and cozy its way into your heart. TheRookeryChicago.comFacebookInstagram
  • A velouté sauce is one of the five mother sauces of French cuisine. It is the starting point for a wide variety of soups. Listen to the way thespruceeats.com puts it, “Like a blank coloring book—you start with the lines and shapes and then color it in anyway you choose.”Inspired by that description, you might say Chef Bret Bohning (Fourteensixteen) is a master artist. Starting from his unique Chicken Velouté color palette, look for his bold brush strokes to be black truffle, thyme and chestnut, creating a soup that’s bold, bright, warm and savory.This Artist’s Special is truly an inspiration of creativity and passion. Match that with his commitment to locally sourced ingredients, hand-picking the best of the best, and you truly do have a Chef’s Special that is something special.1416LaGrange.comFacebookInstagram
  • With its wide array of flavors and textures, the Pozole Rojo is a celebration not to be missed. Earthy, aromatic, full of flavor--you won’t mistake the character, and the power, of this special soup. Chef Mike (“Wine About Food”) grew up in a family that knew the power of gathering around food, and to this day he’s passionate about creating those opportunities for others. The Pozole Rojo is the soup that’s at the heart of his story and his passion. Created in Jalisco, on the Pacific coast of Mexico, this is a traditional soup for Mexican families and celebrations. Often served at weddings, you would find this soup in the heart of festive occasions, families, and it would fit right in, right next to your grandmother—warm, giving, traditional—Chef Mike calls this the “happy place.”  The personality of the Pozole Rojo is bursting with flavors and textures. It features hominy and braised pork, then you add from a variety of condiments including chopped cabbage, radishes, cilantro, onions, cheese and chiles. At home you would all gather round a large pot, serve yourself, add the condiments to your taste, and “come back for as many servings as you wish!”The Pozole Rojo, full of traditional Mexican flair, carries a powerful presence and a powerful tradition of family as well. Honor it by loving well, and celebrating well! WineAboutFood.comFacebookInstagram
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