Soupsmith, a pop-up soup truck from Frysmith, will roll out later this month — but only for one week. During the third week of January, Frysmith will “power down the fryers and pull out the stock pots” for a soup-only menu inspired by the flavors in their usual baroque selection of fries.
Look for creations from chef Erik Cho like truffled chestnut and wild mushroom (a take on classic cream of mushroom soup), butternut squash soup that's spiced up with chipotle peppers and pumpkin seeds, short ribs with Israeli couscous and roasted cauliflower, a stew of black-eyed peas with shrimp and andouille sausage, hot and sour lamb with wild rice and a spicy spinach soup with roasted peppers, feta cheese and pine nuts inspired by the Indian dish sag paneer.
If you're still craving potatoes, don't worry. Soupsmith will still serve the fry truck's basic pommes frites in lieu of crackers or bread.
“We wanted to do something fun and different to start off the year,” says chef Cho. “Soups are perfect for wet, winter weather … man cannot live on fries alone.”
Soupsmith will still be tweeting at @frysmith.
Elina Shatkin is a staff writer at LA Weekly. Follow her at @elinashatkin or contact her at firstname.lastname@example.org.