Soup doesn’t need the spotlight. Instead it quietly bubbles away on the back burner, ready to warm hands on sooth a sore throat in a moment of need. The first line of defense against colds, flu and general malaise generations of mothers have known of its magical healing properties.
As temperatures dip, throats begin to scratch and thoughts turn to comforting, hearty, companionable dishes, soup comes to mind in its many forms — from creamy purees and rich stews to exotically aromatic broths of the Far East. Ready to ladle up some liquid love? See what’s quietly simmering on stoves across the county…
Pho: Served up in bowls the size and approximate volume of bathtubs, its a brothy Vietnamese blend of meat, noodles, and vegetables. Extra points for tendons and offal, though you can certainly get it without. Consider it the Vietnamese answer to grandma’s chicken soup. Best Bet: Simply Vietnam, 966 North Dutton Ave., Santa Rosa, 707.566.8910. Also good Mai Vietnamese, 8492 Gravenstein Hwy, #J, Cotati, 665-9628.
Butternut Squash & Cauliflower Soup: Stark’s Steakhouse’s new chef, David Zimmerman is a soup wunderkind, deftly elevating humble winter veggies into creamy bowls of pure bliss. Soup season’s best bets: Butternut squash with dots of real maple and pumpkin seeds or creamy cauliflower with truffle oil. 521 Adams Street, Santa Rosa, 546-5100.
Rabbit Stew: Through the first weeks of December, funky homecookin’ eatery Humble Pie serves up a creamy rabbit stew that’s as warm and sentimental as a hand-knitted scarf. The steaming crock is accompanied by flaky rabbit-shaped biscuits, a carrot garnish and the best mashed potatoes in the county. Not to mention Chef Miriam’s homemade pie for dessert. 10045 Main St., Penngrove, 664-8779.
Chili: Pull the cord on your weekday escape hatch for a dose of small-town life at the Jimtown Store in the heart of Alexander Valley. Beyond the rustic quaintness is a serious kitchen known with a lock on chili, both vegetarian and carnivorous. Take a steaming bowl out to the covered porch for best results. You can also buy a great selection of Rancho Gordo beans at Jimtown, heirloom dried beans taking the culinary world by storm. 6706 State Highway 128, Healdsburg, 433-1212
Ham and Split Pea: For a limited engagement, Sonoma caterer Sheana Davis will feature Framani Ham and Split Pea soup at her cozy new deli, Epicurean Connection. Grab a baguette for required dunkage. Specials change weekly, so call ahead to see what’s in the pot. 18812 Sonoma Hwy, Sonoma, 935-7960.
French Onion Soup: Know as Soupe des Johnnies, Bistro 29′s version of French Onion soup is loaded with onions and gets a tangy bite from cider. Served with crispy buckwheat crepes and melted Gruyere ($6 cup). Accept no substitute. 620 Fifth St., Santa Rosa, 546-2929.
Miso: Many Americans are put off this usually grainy, overly salted broth because restaurants don’t take the time to do it right. A daily staple for Japanese, true miso is the embodiment umami (sometimes called the fifth-flavor) with a combination of rich, savory and smoky flavors. Skip the freeze-dried versions and go for the real deal at Hana Japanese Restaurant, 101 Golf Course Dr
Rohnert Park, 586-0270.
Tomales Bay Clam Chowder: You can’t get a better view from your chowder bowl than a window-side seat at Nick’s Cove, just a stone’s throw from your seafood’s briny origins. The menu at the revamped resort has continued to improve under Chef Adam Mali’s watch, making it a worthy day-trip destination. 23240 Hwy 1., Marshall, 663-1033. Also tops: Spud Point Crab Company, 1860 Westshore Road, Bodega Bay, 875-9472.
Turkey Noodle: Just like grandma used to make, but without the gristle. Mac’s Kosher Deli does several daily soups from scratch that may not be fancy, but they’re soul-soothing bowls of comfort for a rainy day (or otherwise). 630 4th St., Santa Rosa, 545-3785.
Still hungry for more soups? Add your own favorites and see what else Heather has found (including recipes) at BiteClubEats.com.
I used to have a Soup Calender…and offered the best Gumbo. I also did a California style Chowder… Anyway, it used to me! lol
MsSteak, ANY gumbo that’s legit! I have yet to find a place in SR.
Willibirds in Santa Rosa, always think of when I bring soup to a friend or family member who is sick.
I think the soup at the Honey Baked Ham Store is pretty good, definately homemade.
Cajun Gumbo or Creole Gumbo? Do you have a preference?
Spud Point Clam Chowder is the bomb! So flavorful and yummy! Beats all the other pasty ones in Bodega. We never get there in time to try the crabcakes, as they always sell out (I think Sat/Sun only) but I will keep trying!
The gumbo at Starlight is plain nasty, dont even try it. I am from the south and have had good gumbo….and that aint it! The Clam Chowder at Spud Point is awesome, and the Pho at Simply Vietnam is good as well.
When it comes to Matzo ball soup…there is no reason to buy the pre-made matzo balls in a jar. It is SO easy to make them from the boxed mix…and they come out GREAT. If we can’t make our own broth, we use the Trader Joes one…and…for a more substantial soup, throw in some broccoli, greens, and mushrooms. It’s so easy and so yummy…although I do wish there was at least ONE place in town that had it on on their regular manu (Macs, why not?)
By the way, wanna know a soup making secret of The Soup Nazi in NYC? Make your homemade chicken stock with previously homemade chicken stock, instead of water. It elevates the richness level considerably.
So many kickin’ soups not yet mentioned. Ciopino, Lobster bisque, Oyster soup. Anyone with info on source(s)?
In SR, not that I know of. A couple of places that have had it on the menu: Starlight Cafe in Sebastopol, Zin Restaurant in Healdsburg (which I’ve had, and its really good) and possibly check in with Sheana Davis at Epicurean Connection in Sonoma. All of them have New Orleans ties and know the real deal.
Any places in SR to get gumbo?
Matzah Ball Soup! oooooh yes.
I can PERSONALLY guarantee that there will be matzah ball soup on the menu at The Humble Pie in Penngrove in December…not everyday, but pretty darn often!
-Miriam
I went on a hunt for it a couple years ago and had NO luck. Josh (Syrah) makes it occasionally, and I know that Humble Pie had it on the menu for a brief time, but as for everyday, no.
I personally find it sad that Mac’s doesn’t do it. They did at one point, but don’t any longer. Ugh.
The Chicken Tortilla soup at The Belvedere is my favorite soup around, especially this time of year. It’s got just the right amount of spice, and is topped with freshly-fried tortilla strips and cheese. They have it regularly, but not on any set schedule.
Matzah ball soup, please??
I had a craving so bad a couple of months ago and was entirely too lazy to make it myself. I searched high and low with zero luck. I finally made a pot of chicken soup and threw in some of those premade Manischewitz balls that come in a jar. It barely satisfied the craving.
Any place in Sonoma County make it?
Simply Vietnam’s broth is too thin for me, though I know a lot of people love it. My favorite pho is at Pho Vietnam, on Stony Point. Runner up is My Ha, on Aviation. Both of them have very hearty, delicious broth. Today feels like a good day for pho. Also, Stout Brothers has pretty good French Onion soup. I miss getting Ivar’s clam chowder from a stand in Seattle. Mmm, soup.