Souped Up

Culinary share space, KitchenCru, runs hearty, affordable soup lunches through March.

By Benjamin Tepler February 8, 2012

(From left to right) mulligatawny, butternut squash, and minestrone.

Downtown professionals know their lunch options. Endless food cart pods, a few sandwich shops here and there, maybe even a trip to Little Bird for a power lunch. You can break the monotony this month (the unofficial soup season) at KitchenCru, a community kitchen space in the Pearl District. The culinary incubators over at the KitchenCru chef’s counter are running a sweet deal: $7 for house-baked bread, a fresh, simple salad, and one of three fantastic soups, with new flavors rotating in every week.

Last week’s slurpable feast brought the Anglo-Indian Mulligatawny, a subtly spiced chicken broth, endowed with curry, basmati rice, and bright bites of apple along with a superlative minestrone, hearty with wilted kale and a dollop of garlicky pesto. A sneak peak at this week’s souped-up menu promises tomato bisque with truffled grilled cheese, a split pea soup with ham, and an Italian wedding soup with polpettine and escarole.

The modestly priced soup series (including a $9 sampling of all three flavors) is held every Thursday and Friday, 11:30-2:30pm. Don’t forget about the $5 glass of wine that comes with lunch, curated by the knowledgeable Dan Beekley, from CorksCru next door. "Souped-Up February" will run through March 2nd at which point we can all transition back into our early-springtime asparagus craze.

337 NW Broadway
“Souped-Up February” runs through March 2nd
Every Thursday and Friday, 11:30-2:30pm

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