Raise a tureen to post #800!
This summer has been hot AF, but as summer is winding down, my brain shifts from salad to soup.
I may not be the greatest cook, but I am pretty good at soups and stews. So why not open a soup bar similar to the dearly departed Applegate's in St. Louis?
Offer a buffet of crockpots serving a variety of soups. You have your standard everyday soups, like chicken noodle and chili, but rotate in seasonal fare: something lighter for summer and heavier for winter. On Fridays, you might offer clam chowder and lobster bisque, and in the fall, a hearty vegetable soup.
Step it up on the cracker/crouton selection, as I'm snacking on Schuler's rye chips. Why wouldn't you offer Cheez-Its with cream of tomato or wheat thins with beef barley?
And for those on the go, soups that are sippable and snackable while driving. I bet I could get a soup-to-go food truck for late-season football and winter sports.
And a nod to the original inspiration - always have tomato basil ravioli soup on hand.
No comments:
Post a Comment