Soup Du Jour

Soup Revolution prowls Omaha serving creative bowls I’d heard about the soup truck for months, and with the leaves changing and the smell of backyard campfires in the air, it was finally time for some hot soup. I checked the location online at soup-revolution.com. The truck was supposed to be at the MUD building, so I headed downtown. At the corner of 17th and Harney, I saw several white trucks — all servicemen. But just northeast of the MUD headquarters, a short line formed in front of a small, white van. Sara DeMars Cerasoli started her roving soup truck, called Soup Revolution, in the heat of summer, bringing lunch to hungry working folks. She changes locations as often as she changes soups — daily — serving carrot curry, dill tomato, baked potato and cheddar and chicken noodle one day at Mutual of Omaha; then chorizo and black bean, French onion, Tuscan white bean and chicken and lime tortilla at the University of Nebraska Medical Center the next. Soup lovers can follow the truck online at soup-revolution.com, on Facebook or Twitter, catching it when it’s nearby. DeMars Cerasoli says she’s planning a monthly calendar to go on the website that will show where companies have requested her to bring the truck. Sometimes organizations and companies ask her to stake out a space in their parking lot for fundraisers or employee appreciation purposes. “I don’t want to be too structured,” she says. “It’s the same way that my cooking goes. I cook what I want. The week before, I want to post where I’m going to be.” Spontaneity is part of the beauty of a mobile kitchen. It can be anywhere at any time. “I make a different soup everyday,” says DeMars Cerasoli. “I don’t know what I’m making until the night before when I look at what I’ve got.” Soup Revolution serves four or five soups per day, always including at least one vegetarian and sometimes a vegan soup plus something with chicken and another with meat. DeMars Cerasoli says there’s always a variety. She also serves small side salads and biscuits. Soups sell for $3 for a small, $4 for a medium and $5 for a large. A combination of a biscuit, salad and small soup is $8. She also has a limited selection of Jones Sodas. DeMars Cerasoli grew up in Omaha but started her culinary career at a Northern Italian restaurant in Breckenridge, Colo. After working as a sous chef in that restaurant for a couple years, she attended the French Culinary Institute in New York City. She worked 12 years in New York, in restaurants, as a private caterer and at gourmet food stores. She returned to Omaha three years ago after having a baby. “When I came back to Omaha it was a whole new city,” she says. “For the last three years, I wanted to see the (culinary) scene. I did private events and taught at Sur la Table. That’s when I started my business plan for the mobile truck. “I think mobile came before soup,” she continues. “I could wrap my head around the business concept. It’s less of an emotional commitment than a brick and mortar kitchen. We (DeMars Cerasoli and her husband) had been going to taco trucks in Spanish Harlem before the mobile truck thing was big. We loved it. It was part of the big city that I thought I could bring here.” She says going with soup developed naturally out of her plan for the truck, figuring all she had to do was keep the soup hot and it would travel well. , Soup Revolution can be found online at soup-revolution.com, Facebook and at twitter.com/souprevolution. Call 881.7593 for more information.

posted at 07:55 pm
on Wednesday, October 13th, 2010

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