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Do you have a favorite soup? - Page 6

post #76 of 90
Quote:
Originally Posted by von Rothbart View Post
+1. Do you have any bistros you can recommend in Manhattan for this soup? Not that many bistros make this soup in Manhattan, and they are not quite the same.

I also love all variations of Asian noodle soups.

I also add spinach and chorizo when I make chicken noodle soup.

Provence on MacDougal makes a really good bouride, don't know if its only on certain days, though.
post #77 of 90
Quote:
Originally Posted by ChicagoRon View Post
I prefer the San Francisco variety Cioppino to the French Bouillabaisse. More tomato, less whitefish, no heads
Yes, I always discard the heads. Too creepy...
post #78 of 90
Quote:
Originally Posted by eg1 View Post
Here's one: http://www.beaversinthekitchen.com/steak_soup.htm Note the author's observation: Popular with meat-eating menfolk! Here's another: http://allrecipes.com/Recipe/Kansas-...up/Detail.aspx Or the expensive version using New York Striploin: http://www.recipezaar.com/135548
Thank you.
post #79 of 90
Quote:
Originally Posted by saint View Post
Provence on MacDougal makes a really good bouride, don't know if its only on certain days, though.
Provence's days are counted though. The new owners (same as Five Points & Cookshop) have decided they didn't want to continue the provencal concept as they felt it was unnatural for them. So the space will be another one of their slow food/regional American cuisine place. I don't think Provence in its new incarnation had bourride either
post #80 of 90
Quote:
Originally Posted by gdl203 View Post
Provence's days are counted though. The new owners (same as Five Points & Cookshop) have decided they didn't want to continue the provencal concept as they felt it was unnatural for them. So the space will be another one of their slow food/regional American cuisine place. I don't think Provence in its new incarnation had bourride either

That's too bad, I'm really sorry to hear that. Haven't been there in years, but in the late 90s its bouride was phenomenal.
post #81 of 90
It would be a close tie between Lobster Bisque and Butternut Squash.
post #82 of 90
Quote:
Originally Posted by saint View Post
That's too bad, I'm really sorry to hear that. Haven't been there in years, but in the late 90s its bouride was phenomenal.
I hear you. It was a Soho institution. The new owners actually did a really good job evolving the concept and bringing new life and action to the place. I understand they feel uncomfortable with southern French food and that they feel like they're just pretending.
post #83 of 90
Thread Starter 
How predictable for the conversation to eventually become the best soup places in NYC.

Another soup for me: cream of mushroom.
post #84 of 90
Although I don't know if a hotdog is officially considered a sandwich I feel that the chili dog is another pretty interesting example of a soup and bun hybrid.
post #85 of 90
Sweet Corn and crab bisque, escarole and bean, new England clam - roasted chicken with baby veggies, Bouillabaisse
post #86 of 90
Quote:
Originally Posted by Joseph K. Bank View Post
Although I don't know if a hotdog is officially considered a sandwich I feel that the chili dog is another pretty interesting example of a soup and bun hybrid.
Skyline in Cincinnati makes a chili cheese sandwich w/ no hotdog, so I guess that counts.
post #87 of 90
Chicken soup for the soul
post #88 of 90
Oyster Stew
post #89 of 90
Tom Yum (Thai lemon grass)
post #90 of 90
hungarian chicken soup
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