Retailer profile: Soup Nutsy

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Soup Nutsy’s Richmond-Adelaide location.

There’s nothing quite like a good bowl of soup. It’s a comforting, wholesome, and very portable meal that can be enjoyed year-round. Yorkshire Valley Farms recently sat down with soup enthusiast Domenic Gaudio of Soup Nutsy to chat about bone broth, the latest addition to his extensive soup menu. With three locations in Toronto, Soup Nutsy is one of the city’s premier soup destinations for the downtown office crowd. All the soups are made in-house, offering quality soups and broths that would make your grandma proud. Soup Nutsy’s new chicken bone broth is available at the Richmond-Adelaide location and is served as a sipping broth, to which you can add flavour enhancers (which are also made in-house), like ginger, turmeric, garlic, shiitake mushroom tea, or Calabrian chili oil. Below Domenic tells us more about the new bone broth, about the inspiration behind Soup Nutsy’s menu, and about his favourite soup.

How did Soup Nutsy get started? Can you tell us a bit more about your background and why you decided to open a soup shop? 
Soup Nutsy originated in New York City shortly after the Seinfeld “SOUP NAZI” episode was aired. The popularity of the show created so much hype that it spurred the opening of many soup operations. We were so impressed with the success of the concept that we purchased the rights and opened in Toronto in 1998, and Soup Nutsy became an instant success. I joined the company a few years later after spending many years in the food service business with various companies.

Can you tell us a bit about the inspiration for some of your most popular soups?
Our inspiration comes from many sources such as food trends, consumer eating habits, exotic flavours. We are constantly searching and developing soup recipes that will keep us current and on the frontline of our industry.

What has been the biggest surprise since you opened the shop?
I guess the biggest surprise was the success of our concept given that soup was always thought of as a side for many dishes. When we introduced it as the centrepiece of the meal, we had a lot of people doubt us that it could work.

Why did you choose to work with Yorkshire Valley Farms? What will you be making with our organic poultry?
We wanted to work with a company that produced high quality organic poultry that would enable us to create a healthy and nutritious product. We are currently using Yorkshire Valley Farms’ organic chicken bones to make chicken bone broth.

We have to ask…what’s your favourite chicken-based soup?
Old fashioned chunky chicken noodle.

What’s next for Soup Nutsy?
Our goal is to improve our business model and look towards expansion. We recently introduced a breakfast program featuring BREAKFAST SIPPING SOUPS AND BROTHS at our Richmond-Adelaide Centre location that is doing very well. We plan to further develop this as part of our business and implement it in our other two stores in the near future and heighten awareness for sipping soups and broths to “re-think your hot beverage”.

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A cup of chicken bone broth, made with Yorkshire Valley Farms organic chicken bones.

To learn more about Soup Nutsy, and to see the daily soup menu, visit soupnutsy.ca

Recipe: stracciatella (egg drop soup)

This is our take on stracciatella alla romana, an Italian egg drop soup that is wonderfully comforting on a cold winter day. It is easy to make and requires only a few ingredients. Here in the YVF Kitchen, we like to serve our stracciatella in mugs, alongside some crusty bread, for a quick lunch.

Our version of this soup is Inspired by the cookbook ‘How to boil an egg’ from Rose Bakery, a beautiful collection of recipes that celebrate of the humble, versatile egg.

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Stracciatella (egg drop soup)
670mL Yorkshire Valley Farms organic chicken stock
2 Yorkshire Valley Farms organic eggs, beaten
1/4 cup ground almonds (substitute almond meal or semolina flour…in a pinch you can leave this out all together, but it adds nice texture to the eggs)
1/3 cup finely grated Parmesan cheese
pinch nutmeg
1/4 cup chopped fresh parsley, loosely packed
salt and pepper to taste
Optional: 2 cups of shredded greens such as spinach or arugula

Transfer the Yorkshire Valley Farms organic chicken stock to a medium-sized pot. Heat the stock to a boil and then reduce to a gentle simmer.

While the stock is heating, gently beat the eggs. Add the ground almonds, Parmesan cheese and nutmeg. Mix to combine.

When the stock is at a gentle simmer, add the parsley, then add the egg mixture and swirl around the pot. If using shredded greens, add now and stir to combine.

Remove pot from the stove. Ladle soup into mugs or bowls. Sprinkle with extra parsley and Parmesan if desired. Serve alongside your favourite salad or a warm baguette.

Makes 4 small servings or 2 large.

Creamy Leftover Turkey Soup

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This recipe comes to the YVF Kitchen courtesy of YVF team member Amberlee, who brought this to the office for lunch the week after Thanksgiving. Her soup was a big hit with the YVF crew, so we wanted to share with the YVF community so that you too could enjoy this tasty way to use up extra turkey meat.

Amberlee also explains how she makes her own turkey broth for this soup. Homemade broth is really versatile, so you can make a big batch and then store extra broth in the fridge or freezer. Substitute into your favourite recipes instead of water for a flavour boost – try using broth instead of water when cooking rice or grains.

Creamy leftover turkey soup
1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
4-5 small potatoes, cut into small cubes
6 tbsp butter
2 tbsp olive oil
6 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp each dried parsley flakes, herbs de Provence, and ground sage
1 tsp fresh thyme, stems removed
1-1/2 cups milk
4 cups cooked Yorkshire Valley Farms organic turkey, cut into bite-size pieces
5 medium carrots, cut into 1/4-inch pieces
2 cups homemade turkey broth (See note below regarding turkey broth. Alternatively, you can substitute chicken stock.)
2 cups frozen peas
1/4 cup half-and-half cream (optional)

Heat butter and olive oil in a large soup pot. Sauté onion, celery and potatoes until tender, about 10 minutes. Stir in flour and seasonings. Gradually add milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Add broth. Add turkey meat and carrots. Add more broth, if necessary, to achieve desired consistency. Cover and simmer for 15 minutes. Add peas. Cover and simmer for 15 more minutes, or until vegetables are tender. Finish with cream, if using.

Tip: Don’t use purple potatoes or carrots for this soup. While they are a fun way to add colour to other dishes, they will turn your soup an unpleasant greyish colour.

Homemade turkey broth
1 Yorkshire Valley Farms organic turkey carcass
1 onion, quartered
3 celery ribs with leaves, quartered
10 peppercorns
1 tsp herbs de Provence
1/2 tsp dried ground sage
water

Put all ingredients into a large soup pot. Add enough water to cover turkey carcass. Bring to a boil, then turn heat down and allow to simmer for 1-1/2 hours. We suggest you hold off on adding salt during the cooking process. This gives your broth more versatility for use in a variety of dishes and avoids over-salting. Adjust the seasoning when you add the broth to your desired recipe.

To store extra broth, allow to cool and then transfer into containers for storage in the fridge. Broth can also be frozen. Skim fat off the top before freezing. To cool broth quickly, fill sink with cold water and set pot into sink. Change water after 10 minutes, if necessary, until broth is fully cooled.