Advertisement
HomeCollectionsSoup
IN THE NEWS

Soup

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | January 31, 2012
Sylvia Fox from Randallstown was looking for the recipe for the Tomato Florentine soup that she said is frequently available at the salad bar at the North Charles Street location of Eddie's of Roland Park. Since she lives some distance from the store, she was hoping to get the recipe so that she could make this tasty soup at home. I contacted Eddie's, and it graciously shared the recipe. Owner Nancy Cohen believes that the recipe came from one of her chefs who had once worked at the venerable Haussner's restaurant and that it may have been served there.
ARTICLES BY DATE
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | August 26, 2014
Nell Evans of Aberdeen was looking for the recipe for the onion soup served at Outback Steakhouse. He said the last time he ate there he was told the restaurant was not going to have the soup anymore. He was hoping someone would have the recipe so that he could make it for himself at home. Susan Fees of Port Carbon, Pa., sent in a recipe for Outback Steakhouse walkabout soup that she thinks may be the one Evans is looking for. She said it comes from a book she has that features popular copycat recipes from many chain restaurants.
Advertisement
ENTERTAINMENT
By Richard Gorelick | July 11, 2011
Looks like the Radhika Sule's Rustic Gourmet of Roland Park, whose Indian food is well known to regulars at area farmers' markets, will be taking over the Hampden space being vacacted by Soup's On. Details to come.  
NEWS
Dan Rodricks | June 17, 2014
Thirty-five years ago, when the number of homeless people in Baltimore was noticeably on the rise, several reasons were given: mental illness and deinstitutionalization, the city's relatively high unemployment rate, drug addiction, family dysfunction and evictions, the lack of affordable housing and the problem of ex-offenders being released from prison without a welcoming destination. At the same time, more and more people, including children, were showing up for lunch and dinner at a growing number of soup kitchens.
NEWS
By SAM SESSA and SAM SESSA,SUN REPORTER | November 9, 2005
Soup, especially of the crab variety, is in no short supply around Baltimore. Though most people swear by their own deli or bakery, it's better to have a few options. STONE MILL BAKERY 10751 Falls Road, Suite 123, Green Spring Station, Lutherville // 410-821-1358 HOURS // 7 a.m. to 6 p.m. Monday to Friday; 8 a.m. to 5 p.m. Saturday Stone Mill Bakery cooks its vegetable soup, $5.50, until all of the ingredients carry the same delicious tomato tone.Whole baby carrots and green beans gently break apart in your mouth but offer only hints of their former flavor.
EXPLORE
By Donna Ellis | January 25, 2012
This everyday busy time of year, this kind of weather - there's no need to make a case for eating soup. Homemade soup, that is. Rich and fragrant, filled with all the goodies you like to use and which, ostensibly, your family likes to eat. And not replete with ingredients you'd rather not include, e.g. sodium, preservatives, etc. The only drawback to cooking up a big pot of slurpy comfort is time. We tend to think of soup as long-cooking concoctions that we simply don't have time to wait for on a week night and we're too busy running around to stay home for on a weekend.
NEWS
By Jessica Anderson, The Baltimore Sun | December 25, 2010
As diners arrived for the last free meal at Carpenter's Kitchen, Caroleann Myers stood by the entrance, hugging regulars with outstretched arms as if she were greeting them into her own home for Christmas dinner. But a ritual that spanned more than two decades was coming to an end. The program that served a hot meal each week at the Mount Vernon Place United Methodist Church to about 300 of the city's needy was shutting down, despite the efforts of Myers, the program's director. "Miss Caroleann was always there.
NEWS
By Andrea F. Siegel, The Baltimore Sun | March 1, 2013
When the new menu comes out this month at Chick and Ruth's Delly, an Annapolis mainstay where politicians' favorite meals are named for them, John R. Leopold's name won't be on the chicken noodle soup. Out of office - for whatever reason - means off the menu and off the wall behind the counter. The former Anne Arundel County executive resigned after he was found guilty in January of misconduct in office. The soup, however, will remain on the menu that is in the process of being redone, the iconic deli's general manager Chuck Munyon said.
FEATURES
By ROB KASPER | February 5, 1995
I have always thought of soup as a de-icer. A flavorful way to take the bite out of the winter wind, to loosen up the joints, to thaw the brain.One recent bitter day when water pipes were bursting, knees were cracking and brains were numbing, I called a sprinkling of chefs and quizzed them on the secrets of soup-making.Over on the Eastern Shore, Raymond Copper, executive chef of the Tidewater Inn in Easton, said pace was crucial. Soup cannot be hurried, he said. When Copper makes his snapper soup, a dish that takes its name from the snapping turtles that constitute its main ingredient, "it takes anywhere from six to eight hours to do it right," he said.
FEATURES
By Marlene Sorosky and Marlene Sorosky,Contributing Writer | October 18, 1992
Democrats, Republicans and Perotites, if your entertaining has slipped into a recession, here's an idea that won't increase inflation or cause a deficit in your budget. Gather all your social supporters on election night and form your own political party.Declare your celebration by sending a flag, ballot, campaign button or elephant and donkey sticker to your constituents. When they arrive, ask them to cast ballots projecting the electoral college count at a specific time in the evening. Reward the winner with a CD of "Elephant Walk," "Donkey Serenade" or a rousing version of "Stars and Stripes" forever.
NEWS
By Jonathan Pitts, The Baltimore Sun | March 31, 2014
Two hours before Chris Tillman's first pitch, as the sun poured healing rays onto Eutaw Street and thousands of orange-and-black-clad fans flooded toward the turnstiles, a man in a Brooks Robinson jersey leaned against the No. 5 Hall of Fame sculpture in front of Camden Yards. Fred Crouse of Parkville, 53, was waiting for his wife and daughter. He'd been so eager to get to the ballpark for Opening Day 2014, he'd taken off running, leaving them far behind. "I was mad to get here for the buzz," said Crouse, a lifelong Orioles fan, raising his voice in a brisk wind Monday before the 2-1 victory over the Boston Red Sox. "Just look at this place.
NEWS
By Dan Rodricks, The Baltimore Sun | March 22, 2014
In its eighth year, Empty Bowls has become not only a major fundraiser for one of Baltimore's oldest and busiest charities but a popular event for which people are willing to get in line early. Half an hour before doors opened Saturday at the Maryland State Fairgrounds, more than 200 ticket-holders waited eagerly for the first seating of soups from some of the region's best restaurants. "People who've been here before know to come early," said John Schiavone, executive director of St. Vincent de Paul of Baltimore, the host and beneficiary of an event that has grown so much since 2007 that organizers had to split it into lunch and dinner sessions.
ENTERTAINMENT
By Richard Gorelick, Chris Waldmann and Melissa Wilson | March 3, 2014
Well, so long Team Kentucky. It just wasn't meant to be, we reckon.  The stitched-together team of Mark and Mallory had a lot going against them anyway - they lacked in strength and stamina - but they just plain never adjusted to each other's mindset.  Their differing views on what to do about Mark's knapsack - she wanted to retrieve after they'd made it to the Pit Stop; he wanted his bag back now - was painful to see. Watching the show with...
ENTERTAINMENT
By Rafael Alvarez, For The Baltimore Sun | January 6, 2014
" People live on memories of food. " - Pauline Guiragoss The Eastern Shore met the Middle East in East Baltimore recently when a woman from Tilghman Island taught a woman from Lebanon to make Maryland crab soup. It began with a passing comment in The Baltimore Sun's Taste section: "The best crab soup I've ever had is made by … Kelly Belk, who puts a deep tang into her broth with cabbage. " The mention was enough for Beirut native and Canton restaurateur Pauline Guiragoss to ask her friend Belk for a lesson in preparing Chesapeake Bay crab soup the traditional way. "All the recipes I've learned are from my friends," said the well-traveled Guiragoss, 49, who with husband John Curtis owned three restaurants before opening Gitan Bistro Cru at the corner of Fait and South Kenwood avenues.
EXPLORE
September 30, 2013
The merchants of Shrewsbury's Historic Village will host the annual free Fall Fest in the Village on Saturday from 10 a.m. to 4 p.m. The Shrewsbury Fall Fest features more than 50 local vendors with products for sale ranging from handcrafted jewelry to fabulous foods. Also featured will be the second annual "Soupfest",,a soup-making contest. The Soup Contest will offer a "taste" of what area cooks can offer – and will also be for sale for just 50 cents per cup after the judging.
ENTERTAINMENT
By Susan Reimer, The Baltimore Sun | July 24, 2013
Chef Scott Ryan might be the rare person who did not have a scarring experience with beets as a child. The instructor at Baltimore's Stratford University culinary school was on his honeymoon in Paris when he and his wife packed a picnic that included beets marinated in fresh fennel, lemon and olive oil. It was love at first bite. "I think that many people have bad experiences with food - canned this or canned that - and they don't understand its true nature," said Ryan. "Beets fall into that category.
FEATURES
By William Rice and William Rice,Chicago Tribune | January 15, 1992
THERE'S A LAMENTABLE tendency, I believe, to take soup for granted. Perhaps it's a failure by those of us who neither labor nor play in the open air to appreciate soup's restorative qualities, or it may be the predictability of the contents of all those cans of soup on supermarket shelves.When I convince myself to skip the fantasy salad and instead order soup in a fine restaurant, I'm usually delighted. Each time I make one at home, I discover again how easy (if occasionally time-consuming)
FEATURES
By Chris Kaltenbach and Chris Kaltenbach,SUN STAFF | August 8, 1996
You want soup? Then watch "Seinfeld" tonight and obey the rules."High Incident" (8 p.m.-9 p.m., WMAR, Channel 2) -- In this repeat from April, David Keith's Sgt. Jim Marsh, one of the world's most obsessive cops, is forced to discipline his daughter when she breaks the law. ABC."Miracle Babies" (8 p.m.-9 p.m., WJZ, Channel 13) -- The insufferable Kathie Lee Gifford serves as host for this round-up of children whose very births defied the odds. Included is a look at 51-year-old Vivian McDonnell of Bel Air, who was implanted with her 31-year-old daughter's eggs and gave birth to triplets -- her own grandchildren.
ENTERTAINMENT
April 23, 2013
Viola Brown from La Pointe, Ind., was looking for a good and easy recipe for making tomato basil soup. She said she is 82 years old and has a hard time finding things she still likes to eat. It's not surprising that she would be in search of a recipe for homemade tomato soup, as it's a classic comfort food no matter what the season. Jenny Garcia from Santa Rosa, Calif., shared a recipe that she and her husband came up with that she said was inspired by a similar recipe in the Barefoot Contessa Cookbook.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.