Home to a superlative bowl of French onion soup, enriched with Port, white wines & a browned cap of melted Gruyere.& Country bread croutons soak up caramel-colored broth thickened with charred onions.
Head to this Malaysian restaurant in Elmhurst for two kinds of laksa, curry laksa and assam laksa, both fragrant noodle soups radiating with chiles and perfumed with fermented sardines and anchovies.
We find the borscht here so delightful. Hot, it comes red (beets) or white (potatoes, bacon).The crimson elixir displays a muted sweetness, brimming with endearingly mushy boiled vegetables.
Their massive bowl of parihuela, is a tangy seafood stew buzzing with garlic, shellfish stock, red and yellow aji chile peppers.The bowl's jammed with enough marine life to stock an aquarium as well.
The smoked whitefish chowder caters to modern palates with the addition of espelette pepper. Its mellow smokiness softens in the cream base with flaky shreds of whitefish, root vegetables, & dill.
Try the kale matzoh ball soup with a tableside presentation of verdant vegetable stock. Miniature kale balls surround a poached egg, which adds a splash of striking yellow when punctured.
Num tok, is an opaque noodle soup seasoned with fresh animal blood. Choose pork or beef broths with springy noodles and tender meatballs, the whole murky bowl a tempest of iron-rich, earthy flavors.
Okra stews with tomatoes to form a viscous, herbal soup, while peanut butter, ginger, garlic, & chiles form an aromatic peanut butter soup. Eat them both with fufu, the bulbous mounds of cassava.
In the bun nuoc leo, a canopy of basil hides shrimp and crispy chunks of roast pork, which bathe in an unctuous broth flavored with whole fermented fish that disintegrate during the cooking process.
