Old Man Winter has his sights set on the Shore: The first day of the season is less than two weeks away.
And while forecasters are predicting winter to be milder than the last, therestill will be cold temperatures, blustery weather and snow.
Do you know what that means? You are going to need some soup.
If you are brave enough to bundle up and venture outdoors come Dec. 22, here are eight great soups and where you can find them.
1) Belgian onion soupat Social 37:You have heard of French onion soup, but how about Belgian onion? The difference, Executive Chef Tim Collins said, is the cheese: The Frenchversion is topped with provolone, theBelgian has Gruyere. Collins' soup starts with both white and red onions, which are cooked down "to get a nice consistency," he said. Then comesshallots, garlic andherbs, plusveal and beef stocks made in Social 37's scratch kitchen. Then he addsa little bit of beer, Yuengling or another dark beer, house-made croutons and shredded cheese.
HOW MUCH? $6
WHERE:2 Route 37 in Toms River; call 732-202-3737 or visitwww.socialthirtyseven.com.
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2)Escarole soupat Giamano's: Soup studded with leafy green escarole is classic Italian comfort food, and head chef and owner Steffan Manno addssomething different to his version: veal meatballs. "Our escarole soup is a clear broth with a mirepoix, atraditional base of celery, carrot and onion, simmered with a homemade chicken stock.All-natural, pan-seared chicken breast is seasoned and cut up into tiny cubes, then add in the escaroleand finish it with our homemade organic veal meatballs andfresh Italian parsley."
HOW MUCH? $7.95
WHERE: 201 Main St. in Bradley Beach; call 732-775-4275 or visitwww.giamanos.com.
3)Split pea with pork roll at Lava Java House: You read that right - pork roll. Brooklyn Adams, who owns the Lavallette restaurant and coffee shop, cooks up plenty of scratch-made soups, and this one is a twist on a traditional recipe. "It's your basic split pea recipe but (I) add pork roll to the onions, celery and carrots," she said. "It's a great Jersey soup."
HOW MUCH? $3.50 percup, $5 perbowl
WHERE:500 Grand Central Ave. in Lavallette; call 732-250-1460 or visithttp://lavajavahouse.com.
4)ChowderatThe Bonney Read: If there is one dish diners should orderhere, it is the chowder."I really want everyone coming in to try what we are all about," said Chef James Avery, a restaurant partner andstickler for fresh fish who tested his recipes at pop-up dinners before The Bonney Read opened this summer. The restaurant serves two chowders - Avery's signatureJersey green clam chowder, with green peppers, fennel and sausage, and a New England clam chowder with bacon.
HOW MUCH? $7 each
WHERE:525 Cookman Ave. in Asbury Park; call 732-455-3352 or visitwww.thebonneyread.com.
5)Crimini mushroom soupatHarvest Local Seasonal Cuisine:This is not your everyday mushroom soup.Dan Vrgoc, who owns the restaurant with his brother, Anthony, starts with housemade vegetable stock, then adds some butter and milk "to add a hint of richness," he said. Then he adds amaretto, an almond-flavored liqueur, for "a nutty sweetness that compliments the crimini mushrooms." Hegarnishes the soup with roasted almond slices. "It's a very different combination of ingredients that leads to a light and flavorful soup," Vrgoc said.
HOW MUCH? $7
WHERE:83 Main St. in Farmingdale; call732-919-3276 or visitmkt.com/harvest2go.
6)Curried carrot soupat Porcini:In most soups, carrots do not play a starring role. They are chopped fine and sauteed with other aromatics, and then theyfade into the background.But in this soup, chef and co-ownerChristopher Atamian plays up their sweet flavor by sauteeing them with apples in curry oil. They are pureedso it's a smooth, silky soup, saidco-owner Alexandria Mahon.The soup, which is vegetarian and made with vegetable stock,is finished with Greek yogurt and carrot chips.
HOW MUCH? $8
WHERE: 168 Bay Ave. in Highlands; call 732-291-3080 or visitwww.restaurantporcini.com.
7)Cream of porcini mushroomatHudson Cafe: This take on mushroom soup gets a fine-dining spin with white truffle oil and shaved Piave,an Italian cheese similar to Parmigiano Reggiano, said Ryan Strubbe, the cafe's chef and a co-owner. It is creamier and has a slightly nutty flavorthat comes fromhazelnuts in the cows' diets, he said.
HOW MUCH? $5.75
WHERE:25 1st Ave. inAtlantic Highlands; call732-872-2300 or visitwww.thehudsoncafe.com.
8) Butternut squashbisqueatThe Belmonte:Butternut squash is a must-have ingredient this time of year, and this soup is made byExecutive Chef Andrew Cenicola. "We change our soups daily, butthis is definitely a popular one," he said. The toppings are what makes it: Cenicola finishes each bowl withsage, brown butter, brioche croutons, lime and chives.
HOW MUCH? $8
WHERE:3 Broad St. in Red Bank; call732-741-3232 or visitwww.thebelmontenj.com.
