In an upscale TV area restaurant, what soup would you like to see on the menu and....
 

what would you expect to pay

I usually ask opinions after I'm sure of my own, not this time. I have a lot of experience with soup but not much when it comes to eating out at upscale restaurants in the villages.

Crab [shrimp, lobster] Bisque $7 bowl $5.50 cup
Cream of Mushroom $6 bowl $4.50 cup
Potato [and all of it's variations] $6 bowl $4.50 cup

[off topic, already--I worked in a high school and ate the cafe lunch. I always bought the cup of soup. It was less expensive and came in a Styrofoam coffee cup that held the same amount as the Styrofoam soup bowl.]

I would like just a nice cream of broccoli soup.

A great chicken tortillia soup like I used to get at Don Pablo's restaurant in Ohio. $5.99 bowl $3.49 cup.

A split pea soup is one of my favorites.

A cup of soup cost more that a pack of cigarettes. Must be a lot of soup tax added.

French onion

New England Clam Chowder and "good" Lobster Bisque !!

She-crab soup....it's the best!

thank-you for responding and please keep them coming

off-track-stupid-story
Back home we used to go to Olive Garden because that's where my wife's side likes to eat. There were a lot around. Anyway I used to tell the waitress that "I would like to have a bowl of the bottomless soup." After she wrote it down, I added "I don't like soup, I just want to see how long the spoon is."

Crab chowder. (Bonefish crab chowder is awesome !!)

Quick question. Where is there an upscale restaurant in The Villages? I have yet to find one. So far I have had to go to Tampa or Orlando for any special occasion.

I am honestly not trying to be flip or put down any place or person. I have been a strong advocate of getting a really nice place here and really hope one comes and we support it. There are some good places to eat, I like Lopez, Palmer, Cane Garden, Sukura, and a few others. But IMHO none of them come close to being upscale.

I would describe an upscale place as one with an excellent menu, excellent service, many different nightly specials, a well known highly rated chef, an outstanding wine list, white cloth table cloths and napkins, and a place everyone who went raved about how good it was.

I do put Bonefish and Lopez in an upscale category as well as places like Ruth's Chris, etc. Excellent food and excellent service. Cane Garden & Sakura are in the good category, not upscale. If there was a highly rated chef, I might put that in an exclusive restaurant category.

I don't think you are being flip at all. Was there ever a upscale place like you described in the area?

And if and when a place like that comes along, what kind of soup would you like to see?

:popcorn:

Lobster Bisque - Carrot soup - she crab - seafood chowder with actual seafood in it!

A good French Onion... not too salty and the cheese is browned on top. Also no big hunk of bread in the soup. Put the bread on the side please.

Pee soup is good too if make correctly.

I make an awesome Enchilada soup with chicken!

I second this

Me, too. Bonefish is a good restaurant, but not upscale IMHO. I'd like my fish to be fresh, if it's a daily special. Not fresh = no fish. I'd like a beautiful rib-eye on the bone, a baked potato that hasn't been microwaved, creamed spinach that is freshly made. Sounds like I'd want a Peter Luger's here. As for a good soup, a real, honest-to-goodness Lobster Bisque, like Claudio's in Greenport, NY.

THERE IS NOT A REAL UPSCALE RESTAURANT IN THE VILLAGES--they know the demographics here--it will not happen-

Real waiters--not servers- table side preparation of salads & deserts

It the same crowd that think todays cruising is the equivalent of trans atlantic passage in the 60's & 70's on the Leonardo DaVinci, The Ile De France, & the Queen's

Boy, I hope you meant Pea soup, rather than pee.

So what kind of soup would you like if the demographics was here to have such a place and what would you pay for a cup or a bowl?

The only thing upscale about Palmer is the prices!

And some humble pie for dessert as well. Don't you think Tom.?

Yes but if there was an upscale restaurant that you enjoyed in the TV area what kind of soup would you be looking for and how much would you pay for a cup or a bowl?

Not too fancy but I'd vote for:

Tomato $6 - bowl/$4.50 - cup

and

It's getting to be Beer Cheese soup season $6 - bowl/$4.50 - cup (and please don't try to put broccoli or anything else in my beer cheese)

Oops forgot Corn Chowder

French Onion a gratin 5.00 and aveglemona ( Chicken with Lemon) 4.00

I agree!!

But if we had one and since Tom insists...Lobster Bisque-$9.00/cup.

During the hotter months, a good Vichyssoise served on a bed of ice

REAL she crab soup, with the eggs in it. Probably pricey.

Not at all sure that there is an upscale Restaurant in TV but you can pay over$10 a bowl at Hemingways if you like getting screwed.

Just curious, what would be a perfect meal? What dishes do you enjoy?

A good Manhattan clam chowder, with plenty of clam in it

You are homesick for the kind of food you left.


I miss Cincinnati food. But there are other nice things to eat here.

I'm a little ignorant on this subject. What exactly is "Cincinnatti" food. I've been there, but must have missed out on some unique cuisine

French split pea in an upscale restaurant

Off track---a little
I enjoy cooking. I make chicken stock out of roasted chicken legs once a week and I don't know why until now I didn't think of also roasting the celery, onions and carrots at the same time but I'll start doing that.

Anyway, in a quart crock pot yesterday I added a can of black beans, 4 oz of ham chunks from a thick slice, small zucchini, small onion and a heavy tablespoon of Goya Recaito Culantro Cooking base to the jelly like stock. That turned out great.

Today I have cooking a similar soup [stew?] using black eye peas, zucchini, carrots, onions, ham, the same Goya cooking base and a half cup of the stock. It takes no time to prepare and about 4 hours to cook, unattended in the little crock pot.

Some people have me thinking about making an onion soup. It takes a while to brown the onions so I'm going to see if I can do the caramelizing in a crock pot. I'm not sure about the beef stock yet either. I have some Jamisons soup base I'll try but will skip any extra salt.

I love the roasted mushroom soup at Disney. Course it's coming from an upscale restaurant. And since we not have an upscale restaurant I have the recipe and will continue to make it at home.

Is this it? Is the entire liquid heavy cream and a little wine?
Recipe
Smoky Portobello Mushroom Soup
Artist Point
Wilderness Lodge
Yield: 64 ounces; 8 servings

Ingredients

6 each Medium Portobello Mushrooms
3 each Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1 cup Chardonnay
2 quarts Heavy Cream
1 1/2 tablespoons Garlic, chopped
1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
To taste Salt & pepper
Croutons (see recipe)
chive oil (see recipe)
roasted ****ake mushrooms (see recipe),
chives cut for garnish

Bite your tongue…...Skyline Chili of course.