There’s a lot to be said for the universality of soups. Every culture has them and, despite their reputation as cold-weather food, consumers eat them all year long, according to many restaurateurs. As with many traditional foods, however, chefs are finding ways to tweak traditional soups to make them their own and to appeal to guests who are looking for more vibrant flavors.
Courtesy of The Twisted Frenchman
Soup dishes evoke old memories and create new ones
Chefs reinforce — or modify — traditions