1. Trash into treasure
In addition to their main meal, guests at Duck Duck Goose in Washington, D.C., are treated to an amuse bouche in line with the restaurant’s no-waste initiative. One of the amuse bouches offered is a small shot of carrot-ginger soup made from leftover vegetable trimmings that would otherwise be thrown away.
2. Soup with a pinch of pasta
Inside the English House Cafe at the University of Pennsylvania in Philadelphia, students have a choice of a rotating list of soups. For its beef ditalini, chefs simmer cubed beef and seasonal vegetables in a beef broth that’s thickened with flour and topped with ditalini pasta and herbs.
3. French onion soup with a twist
Chef Lon Symensma, owner of ChoLon Modern Asian Bistro in Denver, takes French onion soup and puts it into a soup dumpling. Symensma cooks the onion broth down to the point that it becomes a gelatin when chilled, allowing it to be easily placed in the dumplings. The broth returns to its liquid state after the dumplings are steamed.
4. Tortilla shell bowls
A traditional bowl is swapped out for a large tortilla shell bowl when guests order the tortilla soup at Qdoba. The soup comes topped with chicken, and guests have the option to add extra ingredients such as guacamole and tortilla strips.