Why Soup Matters at FARMbloomington

Soup is more than a warm meal, it is a symbol of resilience, community, and nourishment. Across cultures, it has been a lifeline in hardship and a centerpiece in celebration. From humble broths to rich stews, soup reflects resourcefulness and the warmth of sharing. Whether a hearty gumbo, delicate consommé, or rustic vegetable soup, each pot tells a story of survival, creativity, and tradition.

What Soup Means to Humanity

Soup was once and is still a common food in many parts of the world, including America. In societies where food is limited and people are starving, soup is frequently the focal point of a meal. We take soup for granted, yet for many, the family's main source of nutrition is a mixture of a few ingredients and a lot of water. Although gumbos, chowders, callaloo soup, and pepper pots are frequently considered festive foods, their history speaks to surviving and getting by. 

The Ease of Preparation

Soup is a simple meal that can be prepared in advance and frequently freezes well for later use. It is a wonderful way to use up the produce from the farm stand or garden this season. You can prepare a large quantity and consume it. make the most of your kitchen time over a few days.

Daniel’s Words on Soup

“I like to add different garnishes each time I serve it. A pot of tomato soup can be transformed by adding a bit of feta one day, adding crabmeat the next, and serving it chilled with grilled red onions and basil on the third. Get a pot of soup going into the kitchen and everyone who comes to visit will say, ‘What smells so good?”

Wild Creek Cress Soup

5 bunches watercress, stems, and leaves separated

2 onions, sliced

6 garlic cloves

2 potatoes, cut into rustic dice

2 parsnips, peeled and roughly chopped

1 c. white wine

2 qt. vegetable or chicken stock

1⁄2 lb. spinach

Tabasco

salt and pepper

Sweat onions in a heavy-bottomed pot. Add chopped garlic and half of the chopped watercress steam. Add white wine, stock, potatoes, and parsnips. Simmer until potatoes and parsnips are tender, then season and add the watercress leaves and spinach.

Return to a boil, take off heat, and puree immediately in blender. (Puree mostly the solids at first because you may not need all the liquid. You can always add more if you need to, but you can’t take it out.)

Cool down fast by swirling the bowl of soup in an ice bath. Adjust seasoning and serve cold with whipped crème fraîche and fresh watercress.

Come try what’s new at FARMbloomington Restaurant! Chef Chantel is always adding fun and creative dishes. Dining Alone with your computer? Need a business lunch scheduled? Last minute lunch date? We’ve got you covered. 

Secure your spot today by visiting our website, calling us at (812) 323-0002, or booking through OpenTable. Don’t wait—reservations fill up quickly, especially during peak seasons!