Tis the season for soup!
The gray days of fall and winter make having a bowl of soup and cozy fire just as appealing as hot dogs and apple pie on a summer’s day.
Coastal Soups, the to-go concept from the folks at Sumer House in Lincoln Park, is back for the winter season. Offering up more than a half-dozen seasonal varieties from Chef Ben Goodnick, all paired with fresh, house-baked bread.
The restaurant offers up soups by cup or quart seven-days a week for carryout and delivery only.
“It is decidedly soup season, this weather says it all, that’s why we brought back Coastal Soups, just one more thing we can offer people for carry-out or delivery,” said Goodnick.
To find the full menu and information about delivery or carry-out, click here.
Chicken Tomatillo Soup
Coastal Soups Recipe
Serving Size: 4
3 quarts chicken stock
1 large russet potato, peeled and chopped into 1/2 inch pieces
1 cup shredded cooked chicken
4 tomatillos, husked, rinsed and cut into quarters
1 jalapeño chile, halved and seeded
1/2 small yellow onion peeled and chopped
1/2 bunch cilantro
Salt to taste
Tortilla chips, diced onion, diced avocado and more cilantro for serving
Bring the chicken stock to a simmer, uncovered
Add potato and cook until tender, about 10 – 12 minutes
Add chicken and warm over medium for about 5 – 7 minutes
Place tomatillos, jalapeño, onion, and cilantro in a blender, blend until smooth.
Stir puréed tomatillo mixture into warm soup, add salt to taste
Serve garnished with diced avocado, diced onion, tortilla strips and chopped cilantro
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