Many people are asking us what we’re going to do when the weather warms up. After all, conventional wisdom states that you can’t sell soup when it’s hot. We have thought long and hard about this, and we have come up with what we think is a successful strategy: we are going to make soup!
We started Good Stock because we love soup, no matter the season. Along the way, we have met many similar soup fanatics who also crave soup year-round. Not to mention, some of the great dishes of the world - Tom Kha Gai, Tortilla, Samgyetang - are soups that originated in hot climates. Plus you might be sitting in an ice-cold office all day like I used to (seriously, what's the fricken deal with the AC?!?).
Warm weather also signals that the height of vegetable and produce season in the northeast is near, so we are going to have a new arsenal of awesome, seasonal ingredients to work with. And we’ll also prepare some great chilled soups when temperatures rise. Expect to see a few types of gazpacho, Chilled Cucumber, Melon & Coconut, Strawberry & Rhubarb, and more summer soups roll out of our kitchen.
So while we will mix it up once in a while, we are going to continue to make the best soups in New York City, temperature be damned.
Here’s insight into one of our favorite techniques.