Who doesn’t savor a bowl of soup from time to time? It’s the ultimate comfort food. In warm weather we turn to cool and cold preparations, such as vichyssoise, gazpacho, and fruit-based soups. But on a chilly Park City evening (because, let’s face it, that’s what we get once the summer sun sets), it’s foolish to overlook the pleasures of a warm bowl, too. Here are a few super soups of both persuasions to look for on the menus at local restaurants this summer.
In Deer Valley, you’ll find a trio of great gazpacho options. Apex restaurant at Montage Resort (montagedeervalley.com) does a stunning version made from white grapes, drizzled with olive oil, and garnished with Marcona almonds. Not to be outdone, Royal Street Café at Deer Valley (deervalley.com) serves up its signature RSC Gazpacho adorned with lemon-dill crème fraîche and grilled ciabatta, baked in-house. It’s a terrific start to a summer meal on the café’s sun-drenched deck. And over at the St. Regis’s J&G Grill (jggrilldeercrest.com), gazpacho made from High Star Farm heirloom tomatoes is a perfectly ripe taste of summer.
At The Riverhorse on Main (riverhorseparkcity.com), the recipe for roasted corn and vegetable gazpacho made it into the Ski Town Soups Cookbook, by Jennie Iverson, alongside Uptown Fare chef-owner Karleen Reilly’s recipes for watermelon gazpacho and black bean and sweet potato soup.
Dining alfresco at Shabu (shabuparkcity.com) is always a smart choice in warm weather, especially if you order the chilled Thai melon soup, a wonderfully fragrant mélange of Crenshaw melon, cantaloupe, and watermelon with sweet chiles, coconut milk, lime, cilantro, ginger, and basil.
A bowl of bisque is welcome all year round, and at Westgate’s new Edge Steakhouse (edgeparkcity.com) you’ll enjoy a decadent helping of sweet lobster that’s been deglazed with Cognac, simmered for four hours, then finished with truffled crème fraîche and topped with lobster claw meat. At Ruth’s Chris Steak House (ruthschris.com), the lobster bisque recipe is a well-guarded secret. This much we know: it’s the bomb.
Of course, warm Asian soups with complex flavors are wildly popular nowadays, so be sure to try these savory bowls: Wahso’s (billwhiterestaurantgroup.com) amazing tom kha gai with coconut chicken and galangal-lemongrass broth; the scrumptious Kurobuta pork belly ramen at Yuki Arashi; Taste of Saigon’s (tasteofsaigonpc.com) sensational angel hair noodle soup called mien ga; and the niku udon with thick-cut udon noodles and seared paper-thin beef ribeye in a
succulent homemade broth at Sushi Blue (billwhiterestaurantgroup.com).