The new location on Parc is quite spacious with room for large groups and a planned expansion to include a counter for pre-packaged foods for take-out. The tables have little drawers filled with hand written notes, presumably left by previous diners, bearing messages like "Water breaks big rocks one drop at a time" and "Start a log of bliss". I'm a sucker for these cutsie touches.
There are only about a dozen items on the menu, but I was told that they have plans to add to that as well. The soup of the day was corn and pablano pepper. It was delicious, sweet and spicy. It inspired me to try something similar at home. I only had jalapeño peppers, so this is what I came up with.
Creamy Jalapeño and Corn Soup
3 green onions chopped
1 yellow onion chopped
2-3 jalapeño peppers minced, include seeds and ribs for more heat or leave them out for less
1 large potato peeled and diced
4 cups of vegetable broth
1 tsp ground cumin
a dash of cayenne pepper
3 cups of frozen corn kernels
salt and pepper to taste
Add green onion, onion and jalapeño peppers to a large soup pot and sauté in a bit of broth or oil on medium high until onions are translucent. Add vegetable broth, potato, cumin and cayenne pepper and simmer until potato is almost tender. Add corn and simmer 5 minutes more. Add salt and pepper to taste. Blend in the blender or use a hand held immersion blender for a chunkier consistancy.