Soupremacy 7 East Market Street
This is a relatively new place, right off the Circle. Pat and I had planned on going there on the same day we went to the NRA convention; but wimped out due to the weather. Today was such a lovely day and it is so convenient I had to try it solo. There hasn’t been a whole lot written about the joint. Which might be because it’s downtown. It is open for the downtown working crowd. From 7:00 AM to 8:00 PM. Evidently not convenient for some food Bloggers. Regardless it is a nice looking little place with a clever name.
Frankly I don’t get the library motif or the guitars. The pot I get. The other stuff.. not so much.
I would have liked to have gotten a better shot of the menu board but I wanted to stay out-of-the-way of the customers. The first rule of Blogtography is to STAY OUT OF THE WAY. Similar to the Prime Directive in Star Trek. Is it me or does that flower arrangement resemble an angry bird?
As the name suggests they sell soup. They also have salads, but their main bag is soups. Eight different each day. All made fresh, in-house and from scratch. They have some house favorites that stay around but their forte is variety. From light and chilled to warm and belly filling they cover all the taste buds. The soups are offered as 8 ounce cups, 12 and 16 ounce bowls or, my favorite, the trio. Three 6 ounce portions of your choice for $6.25. For my “flight” I opted for Tuscan White Bean, Roasted Red Pepper with Curry and Beef & Barley. All the soups come with Amelia’s bread so that is a decided plus.
This is a country combination of kale, potatoes and white beans in broth. Normally I would consider this a rustic soup with assertive flavor. This version was more gentile, nearly delicate. No way would I call it bland, that implies a lack of taste. This soup had taste. First sip of the broth allowed the kale flavor to come through, followed by that of the beans. A touch of salt and pepper brought it more in line with my less delicate tastes.
To me red peppers are the sweetest of all peppers. Utilizing them for a cream sauce is one of the few things I still like about cream sauces. You should be cautious about what to pair them with, otherwise you might get something more dessert than soup. In this case I think curry was a great call. Curry seems to have an affinity for sweet without going crazy. Again this was a nicely made soup and the fresh parsley and sour cream was a nice touch.
Their beef and barley was a nicely constructed soup as well. A light hand was definitely used in all these soups. In seasoning and cutting the meat and veggies. In all cases a little salt and/or pepper was added to bring them more to my tastes. Which is how you want it when your star is the soup pot. You can add salt but you sure can’t take it out. I probably will be seeing more of this place. I like variety. I also like soup.