Photo by Becca Boyd
Kielbasa: At the mere mention, many of us experience visible excitement. That said, sitting down to a big plate of grilled kielbasa for dinner at night probably wouldn’t help us be well, Philly — but there’s no need to omit this flavor powerhouse from our diets altogether. Though I use the turkey variety to keep the calories and fat in check, the flavor is all there. If you choose to use the classic, every ingredient and direction remains the same.
We enjoy soups in the fall as the weather turns crispy, but we fill the bowls in late winter for a slightly different reason: Spring break is looming and bathing suit season’s on deck. That’s where this soup comes in: It’s comforting on a rainy day like this one — and also bikini-friendly. Read more »
If you plan on leaving your house this weekend, you deserve like 1,623,928 gold stars. The highs are in the low 20s — the highs! — and the lows are too scary to talk about. So, I figured there would be a strong demand for soup this week: Here, five soup recipes, from Spicy Thai Curry Noodle to Skinny Creamy Chicken Noodle, to warm your insides over the next few days. Read more »
Pastramen soup from a Rooster Soup pop-up
It’s nice to see that the Wall Street Journal has discovered Philadelphia’s dining scene. Just a month after featuring Kensington Quarters, the paper is back with a story on Michael Solomonov, Steve Cook, Broad Street Ministry and Rooster Soup Company. While the charitable background of Rooster Soup will be familiar to Foobooz readers, there are new details about Rooster Soup Company to share.
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Photo by Becca Boyd
I mentioned recently to a friend that I’d put on a few pounds and intended to use soup to shed them. She replied, “Will that really fill you up?” I think she was picturing a clear broth with a few sad veggies floating around — so not what I meant. Read more »
As I type this, the temperature is 48 degrees and it’s been raining for hours. So yeah, I think it’s safe to say that soup season has arrived. And to make sure you don’t fall into a soup slump — because it’s way too easy to make the same butternut squash soup recipe over and over again all season long — we give you this: Five healthy, filling and oh-so-delicious soup recipes to try. (I’d start with the ginger and lemongrass Thai soup. Mmmmmm.) Happy slurping! Read more »
Rooster Soup Company, the Federal Donuts and Broad Street Ministry backed soup restaurant that ran a successful and highly publicized Kickstarter campaign in the summer of 2014 has announced its location. The soup and sandwich restaurant will open at 1526 Sansom Street, in the former home of Sansom Street Kabob House.
The concept behind Rooster Soup is to turn Federal Donuts’ unused chicken backs into chicken stock, soup and gravy – transforming what would be food waste into profits that will go directly to Broad Street Ministry, helping the organization to further their work in providing meals and services to vulnerable and homeless Philadelphians.
More on Rooster Soup’s space and menu »
Ventuno, the new Victor Fellus restaurant (Victors Bar and Mix Pizza) has just opened at 21st and Chestnut. As promised, the menu features quick salad, soup, and sandwich options, with nothing above $9. Perhaps even more important is that you can finish off your meal with a scoop of ice cream ($3.50) from Penn State Creamery.
In addition to some standard salad choices (think Greek Salad, Chicken Caesar, Cobb Salad), the menu boasts a spinach salad with pumpkin seeds, cherry tomatoes, chickpeas, dried cranberries and avocado in a curry vinaigrette, as well as a roasted beet salad with goat cheese, avocado and walnuts in a balsamic vinaigrette. If none of those options strike your fancy, though, you can design your own salad with four toppings for $6.50 (additional toppings are $0.50 each).
The menu offers 13 soup options (French onion, turkey chili and butternut squash bisque to name a few), and seven sandwiches, any of which can pressed into a panini.
Ventuno is open for lunch and dinner.
Victor Fellus, the owner of Mix and Victor’s Bar, is opening Ventuno, adjacent to those businesses, at the base of the Riverwest condominium at 21st and Chestnut.
According to Fellus, the restaurant is intended to open in about a month, with a menu focused on, “fun food, with 15 different homemade soups and a salad bar similar to saladworks.”
The restaurant will also serve grab-and-go style sandwiches and ice cream. Fellus said that he intends Ventuno to operate as a quick and easy lunch or dinner option for the neighborhood.
Cheu’s new noodles: Spicy Shrimp Broth – egg noodle, shrimp balls, onion
Working towards opening Bing Bing Dim Sum on East Passyunk doesn’t mean Cheu Noodle Bar is stagnating. The Washington Square West noodle shop is showing off six new menu items for the new year. Charred beets and an oyster bun are the new small plates. In the noodle department, Chef Ben Puchowitz is now offering:
Spicy Shrimp Broth – egg noodle, shrimp balls, onion
Short Rib Mazeman – tomatillo, green chile, soft egg
Sichuan – hot bean paste, pea leaves, tofu, sesame
Yakisoba 3.0 – chorizo, mushroom, egg, cilantro
More photos of the new dishes »
You know what this cold streak calls for? Soup. And lots of it. But the thing about soup is, come dinnertime, a simple bowl of soup can leave you asking, “And what’s for the second course?”
Not these recipes, though: These five soup recipes are chock-full of all sorts of super-filling, nutrient-packed goodies like sweet potatoes, black beans, coconut milk and more. And if you want to bulk ‘em up even more, throw some tofu, chicken or extra veggies in the mix!
And just a tip: These recipes taste best when paired with a cozy blanket and a Netflix marathon. Happy cooking!
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