Going way beyond soup of the day
Soup can be a motivating thing. When it’s cold and blustery, and your companions are moseying a little too slowly on the path around Green Lake, “soup” from Souped Up Cafe may be the magic word to get them to break into a trot.
The cafe, owned by Eric and Krista Robertson, dishes up sandwiches and salads, but I’ll go out on a limb and say it’s the soups that nourish the soul.
With a warm, casual coffeehouse atmosphere - accentuated by colorful hanging lights and booths for customers to nurse steaming hot bowls - the cafe is the kind of place where you can sit and ruminate about what your soup says about you.
Sassy soupophiles might go for the chicken tortilla or the chipotle corn chowder, while those needing respite from the weather may snuggle up to a bowl of winter squash made with produce from a nearby farm. Refined soup lovers may head for the red pepper and Gorgonzola.
The adventurous soups (cup $4.50/bowl $5.95) outshone the paninis on my visit, but there are plenty of other intriguing sandwiches and salads on the menu ($4.50-$8.50). With so many choices, it can be hard to decide: Will Thai chicken curry work with a caprese sandwich that includes mozzarella, basil and tomatoes? Or will the marionberry chipotle chicken sandwich and the creamy chipotle corn chowder put your taste buds on overdrive?
Sometimes it’s easier to stick to the basics: a hearty Reuben with sauerkraut, Swiss cheese and Russian dressing; a traditional tuna melt on sourdough; or a mixed-green salad with luscious roasted beets and Gorgonzola topped with a tart blackberry vinaigrette.
But the employees behind the counter make helpful suggestions. And with expertly made soups such as the winter squash; local, organic ingredients; and convenient hours even on weekends, Souped Up Cafe makes a convincing case that trotting around Green Lake is worth it.
Check pleaseWinter-squash soup: Creamy without being overly dense, this soup was the best part of the meal. It had a lovely texture and a splash of balsamic vinegar that cut the sweetness of the squash.
Chicken tortilla soup: This hearty soup boasted chucks of chicken and plenty of vegetables, including a healthy dose of celery, tomatoes and peppers. The broth was nicely seasoned and had just enough spice to make it satisfying.
Turkey-and-Gorgonzola panini: Good bread enveloped thinly sliced Granny Smith apples, jack cheese, hunks of Gorgonzola and turkey. The sandwich was then seared panini-style to a nice crisp, which contrasted well with the creamy cheese. But more even distribution of ingredients throughout the sandwich would have helped bring all the flavors into every bite.
Caprese sandwich: The classic mixture of fresh mozzarella, sliced tomato and basil leaves was uninspired and bland.
It could have used an assist from a flavorful spread or even some salt and pepper.
Nicole Tsong: ntsong@seattletimes.com