continuing National Soup Month! 5 Atlanta Restaurants to Visit for Delicious Soup
THE GENERAL MUIR: MATZOH BALL SOUP If you’ve never had matzo ball soup (or as The General Muir spells it, “matzoh” ball soup) you’re missing out on a traditional delicacy. This gem hidden in the restaurant’s popular menu features fluffy matzo meal soup dumplings floating in savory chicken broth. GIO’S CHICKEN AMALFITANO: ZUPPA This delicious dish earned a rave review in Atlanta magazine, and we love it, too. Made with leftover chunks of the restaurant’s famous Sorrento Lemon Chicken, it’s topped off with parsley, carrots, and tiny nuggets of acini di pepe pasta. Atlanta magazine’s Jennifer Zyman writes, “You can also grab a quart to go from the fridge to the left of the cashier. I like to keep a few in my chest freezer for whenever a cold hits.” We couldn’t fit in all our favorite soups, but honorable mentions include the deeply savory, satisfying pho from Pho Dai Loi 2 (one Yelp reviewer wrote, “Of all the pho
December was National Soup Month, and with the weather dreary, we couldn’t resist putting together a list of our favorite soup spots in Atlanta for you to taste test. Some of these restaurants and their specialties have earned national acclaim (Anthony Bourdain, for example, once featured The General Muir on his food show “The Layover”), while others are simply local favorites with delicious flavors to offer. In no particular order, here are our top soup picks and a few honorable mentions: SOUPER JENNY: MY DAD’S TURKEY CHILI As the name of this soup implies, the recipe comes straight from Souper Jenny founder Jenny Levison’s father, and it has been an Atlanta favorite for decades. In 2018, just before her dad’s 91st birthday, Jenny shared the recipe on her website. The sweet, medium-heat chili features red onion; three types of bell pepper; lean group turkey; chili powder; brown sugar; crushed tomatoes; white, kidney, chili, and black beans; olive oil; brown sugar; and hot sauce.
spots in Atlanta, I think Pho Dai Loi 2 is near the top. The pho broth has a very nice mouth feel and flavor, and portions are hefty.”) and the shrimp corn chowder from Taqueria del Sol. Do you have a favorite soup? We’d love to hear about it. Next time you’re in our office, let us know what you’re eating to stay warm!
A traditional New Year’s favorite in the South, Hoppin’ John includes black-eyed peas that are said to represent coins, a sign of prosperity for the coming year. It’s usually served alongside collard greens, which represent cash.
Ingredients • 1 cup dried black-eyed peas • 5–6 cups water • 1 dried hot pepper, optional (arbol and Calabrian are great options)
• 1 smoked ham hock • 1 medium onion, diced • 1 cup long-grain white rice
Directions 1. Wash and sort peas. 2. In a saucepan, cover peas with water, discarding any that float. 3. Add pepper, ham hock, and onion. Gently boil and cook uncovered, stirring occasionally, until peas are just tender, about 90 minutes. At this point, you should have about 2 cups of liquid remaining. 4. Add rice, cover, drop heat to low, and simmer for 20 minutes, undisturbed. 5. Remove from heat and let steam for an additional 10 minutes, still covered. 6. Remove lid, fluff with a fork, and serve.
Inspired by Epicurious
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