Sensational Soups, 2017

from Executive Chef Gabino Acosta

Tortilla soup has been a staple in my culture for generations. Growing up, we often enjoyed the dish in our home. My mother, Maria, is a great cook. She made several dishes out of leftover tortillas and tortilla soup was one of the best. Made in a manner of soups from Mexico, this tried and true tortilla soup is filled with many ethnic ingredients such as tomatoes, garlic, onion, cumin and cilantro to create a savory soup that can be served as an entrée. Tortilla soup is really best served in the winter for its thickness and spiciness…but here in Texas, it’s so good we serve it all year-round!

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from Executive Chef Gerry Tice

New England Clam Chowder’s history in Boston began even before the Parker House opened its doors in 1855. Cape Cod author Joseph C. Lincoln once stated, “It is as American as the Stars and Stripes, as patriotic as the National Anthem. It is ‘Yankee Doodle in a kettle.’” The perfect soup to enjoy during chilly winter months, the clam chowder has become a staple in Boston, prepared only with the freshest ingredients of clams, clam broth and juice, potatoes and cream. Unlike the clam chowders prepared in Manhattan or Rhode Island which are tomato-based or clam broth-based, Boston prepares the only type of clam chowder made with cream. At the Omni Parker House, 40-60 gallons of chowder are made each week and offered in all of the property’s dining outlets year-round. Always accompanied with oyster crackers, the New England Clam Chowder is not to be missed on your next trip to Boston.

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from Executive Chef Robert Ash

Florida is home to the tomato which was first introduced in the 1600s. However, tomato soup wasn’t introduced to our diets until the early 1800s when the first tomato soup recipe was published. Tomato soup is one that is satisfying to the soul no matter the occasion and as Florida is home to the tomato, we utilize our great local produce to create the soup. In this version, we add some roasted red peppers to add a touch of sweetness and vibrancy to the dish. This soup is complemented with a grilled cheese because the fat from the cheese and butter cuts the acidity of the tomatoes – making the dish perfectly balanced on your palate. Take the example of pickles on a cheeseburger – the vinegar in the pickles cuts the fat from the burger and cheese. This classic soup can be served year round and will always be a crowd pleaser.

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from Executive Chef Merchant

Attempted by many, perfected by one, Texas-based Bob’s Steak & Chop House Executive Chef Sean Merchant has mastered the art of true lobster bisque. This steakhouse classic has graced the menu since Bob’s opened its doors in 1993. Stewed for three hours with a little TLC, heavy cream, sherry, brandy, nutmeg and lobster, this lobster bisque is best served with a 22-ounce bone-in ribeye and good friends that enjoy great food! The delectable delight pairs perfectly with a buttery Chardonnay or an earthy Cabernet Sauvignon and can be devoured year-round by way of spoon or a classic, hot piece of sourdough bread. It’s been described by Bon Appetite magazine as ‘what you keep coming back for’ and we certainly agree!

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