Soup Inspiration: The Hale and Hearty MenuNew York

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
Follow
updated Jun 4, 2019
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

We’re big proponents of bringing your lunch to work; it’s almost always cheaper and healthier. But when we don’t, we frequently visit Hale and Hearty. We usually come away with soup plus some recipe ideas…

Hale and Hearty has more than a dozen soups on the menu every day. There are staples like vegetable, often a chili, usually a few involving pasta…

They don’t knock it out of the park on originality, but we’ve had some very good soups there (same goes for Au Bon Pain), and we’ve taken some inspiration from the menu. For example, we had a carrot, ginger, and artichoke soup this week (it’s still on the menu, New Yorkers). We love carrot soups, but we’ve yet to add artichoke to one, so we might start experimenting. They’re also big on lentil soups, which has inspired us to look into different varieties of lentils for home cooking.

Have you ever recreated a soup you loved at a deli? Anyone eating at Hale and Hearty today?

Related: Restaurant Re-Creation: Avocado Toast from Cafe Gitane

(Image: Flickr member Ralph Hockens, licensed under Creative Commons)

Filed in:
soup