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SOUP'S ON!
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By
Sarah B. Smith
It’s February, it’s cold and you’re hungry. What’s a quick,
comfort food fix? “Soup’s On!” To help Commerce Magazine
readers navigate soup options, Taste of the Region did a sampling
of several of the area’s more inviting soup dishes.
Whether you want to enjoy the ambiance of a restaurant, prefer
carry-out convenience or are interested in learning the secrets
to well-made soup, the following four spots may fit your winter
warm-up appetites:
The Scottish Arms, located
on South Sarah Street and Forest Park Parkway (around the corner
from the Center for Emerging Technologies), combines 19th century
Scottish charm with the down to earth character of a Central
West End pub and restaurant. Jake MacGregor, general manager
and creator of their soups, offers a hearty Scottish cheese
soup every day, as well as at least one special of the day.
For their signature cheddar soup, MacGregor sautés bacon and
onion, and combines it with cream and sharp cheddar cheese—$3.95/cup,
$4.50/bowl. Some of his other winter specials include spiced
butternut squash soup and a cream portabella and bacon with
fresh herbs. A Scottish seafood classic is called “cullenskink,”
cream-based fish chowder. My favorite—and according to MacGregor
one of the most popular Scottish Arms dishes among customers—is
“Cock A Leekie,” for which MacGregor simmers chicken breast,
cream and a variety of seasonings. He offers the soup version
as one of the specials, or with pie crust as an entrée. A simply
splendid way to knock off a cold winter chill.
Kay and Duane Johnson opened the Breadsmith
in Kirkwood eight years ago and their fortunate customers have
been basking in the aroma of freshly baked bread since then.
In addition to breads made from scratch every day, the Johnsons
offer a changing selection of homemade soups to complement their
delicious, hand-crafted breads.
During the winter months, the Breadsmith features some hearty
favorites, including roasted turkey noodle soup and seafood
bisque. Chicken with wild rice and stuffed green pepper are
also popular, as well as a newer addition—mushroom brie. Yum.
The Johnsons serve their soups with the customer’s choice of
roll. The most popular is ciabatta—a flat, oval shaped bread
with a crisp crust. Perfect for soup. Breadsmith’s 16 oz. bowl
of soup is offered for $5.95.
At BB’s Jazz, Blues and
Soups in downtown St. Louis, music is in the air, along with
a hearty fare. BB’s offers a changing selection of three soups
daily, which it serves with their own Soulard Russian rye bread
and French corn bread. According to manager Carol Santhuff,
customer favorites include New England clam chowder and French
onion soup at $2.95/cup and $3.75/bowl. Wanting a hearty meal
in itself? Try BB’s Louisiana File’ Gumbo—a Cajun stew that
includes peppers, okra, shrimp, sausage, chicken and their special
Cajun spices. BB’s soup and gumbo are also available for carry-out.
A note on the entertainment course at BB’s Jazz, Blues, and
Soups. BB’s serves up live jazz and blues seven nights a week.
They are currently in the process of completing a second floor
expansion which will add an upstairs seating area and outside
balcony. Among those featured in February include Leroy Pierson,
Bob Case and the Soulard Blues Band. The cover charge is $5
to $10.
Perhaps you’re inspired to create your own delicious soup. If
you’re looking for some new skills and techniques, or just want
to delight in the ‘joy of cooking’, try taking a class at Dierbergs
Cooking School. With classes starting at $35, you
can learn from some of the region’s finest chef’s, restaurateurs,
cookbook authors and Dierberg’s own experts.
This winter you can learn to create such comforting soup classics
as Tennessee cheddar cheese, exotic mushroom, roasted red pepper,
crab and corn bisque, or French onion soup. Classes are offered
at five Dierberg locations; visit their website www.dierbergs.com
for details.
Bon appetite!
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TalkingPOINTS
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The
Scottish Arms
6-10 South Sarah Street
St. Louis, MO
(314) 535-0551
www.thescottisharms.com
Tuesday
– Saturday: 11 a.m. to 1:30 a.m.
Sunday and Monday: 4 p.m. to midnight
Breadsmith
10031 Manchester Road
St. Louis, MO
(314) 822-8200
www.breadsmith.com/locations/stlouis
Monday – Friday: 6:30 a.m. to 6:30 p.m.
Saturday: 7 a.m. to 5 p.m.
BB’s Jazz, Blues and Soups
700 S. Broadway
St. Louis, MO
(314) 436-5222
www.bbsjazzbluessoups.com
Monday-Sunday: 6 p.m. to 3 a.m.
Dierbergs School of Cooking
With locations in Missouri:
Southroads (314) 849-3698
Clarkson (636) 394-9504
Bogey Hills (636) 669-0049
West Oak (314) 432-6505
Illinois:
Edwardsville (618) 307-3818
www.dierbergs.com
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