Ten Vegetable Soup with brown rice, Red Fife, wheat berries, black chia seed, tamari, lime juice, lemon zest, Aleppo pepper, market vegetables
At Red Star Tavern, a modern American restaurant in Portland, Ore., chef Dolan Lane breathes new life into two summer staples—gazpacho and burrata with heirloom tomatoes—by merging them and adding a few tweaks.
Idaho Potato Commission offers Idaho Potato and French Onion Soup: Baked russet potato, fontina, Asiago croutons, caramelized onions, bison stock, scallion, sour cream
The Venetian and The Palazzo offers an Asparagus and Avocado Soup with roasted pumpkin seeds and lemon whipped cream
Generic tomato soup and clam chowder will probably never go away, but creative innovation can help elevate soups to signature. Here are 10 upgrades, from creative garnishes to edgy, global mash-ups, that could give chicken noodle a run for your profits.
Good carriers display the latest flavor trends at their best