Lloyd Fox, Baltimore Sun
July 31, 2012
Souper Freak owner Irene Smith puts an incredible amount of time and effort into her soups -- and it shows. This season, she's prepared an array of chilled soups, served at reasonable prices. When the weather starts to cool off, she'll heat up. Until then, chill out.
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Try this: Mexican Chile and Sweet Potato Vichyssoise ($5). If you think the name is long, you should see the ingredient list. It starts with a stock made from chicken back (a four-hour process) and gets much more complicated. The result is simply delicious -- a soup that's hearty but not hot, with a hint of spice and a cute little chile pepper on top.