Last night I saw a poor little lamb dressed in her Forever 21 best practically turning blue as she waited in line at Winston’s. By LA standards, we’ve reached Arctic tundra levels of chilly which can only mean one thing…it’s time for soup!!! Typically our fair city hovers at a temperature that inhibits soup consumption unless in an incredibly well air conditioned space. I’ll be the first to admit I’ve had several unfortunate experiences that involved profuse sweating brought on by a hot soup lunch. But as the thermostat takes a dive, Angelenos can seize the moment and forge ahead, spoons a blazing! Those in the know take their jones directly to Doughboys. Welcome to Soup Heaven where massive steaming bowls are brimming with warm, savory comfort accompanied by toasty buttered slabs of baguette, all the better for dipping, my dear.

Let us begin with the French Onion Soup, which comes under a bubbling cap of melted Emmanthal cheese. Onions simmered to a sweet caramel float under garlic toast rounds which have been blitzed by a barrage of high quality ooey-gooey cheesiness (Emmanthal is what happens when Gruyere meets really great Swiss cheese and they make sweet sweet love). Dive bombing your bowl and coming up with a bite composed of all three layers awash in a pitch perfect broth might just inspire a Can-can.

Not to be outdone in the French category, the Soup au Pistou is equally marvelous. Al dente vegetables with a market fresh snap luxuriate in a tomato broth decorated with fresh pesto. A ribbon of green garlicky olive oil shimmers across the surface creating an aurora borealis of damn good eating.

An odd stand out on the menu is the Stracciatella (which you can get away with pronouncing “Strat-i-chella” or something like that…they get the point). A large white bowl arrives filled with julienned spinach, shredded Asiago, chopped scallions, and long ribbons of what looks like Omelette (they’ve dubbed it “slivered steamed egg”). Accompanying it is a large metal teapot. Curious but go with it. The teapot contains hot chicken broth that is poured into the bowl slightly cooking the spinach, melting the cheese, and offering an abundant aroma that warms you from the inside out.

It must be noted that Doughboys is an excellent restaurant across the board. I’ve been a devotee of their Pan Bagnat for years, their Rice Krispy Pancakes are ridiculously yummy, and their Red Velvet Cake...well, just ask Oprah about that one. But as the days get shorter and the nights get colder, we need a ladleful of goodness to tuck us in at night and they have something for every palette to enjoy. From Cream of Roasted Garlic (which comes with cheese tortellini and Portobello mushroom floating in the indulgent sea) to the Lentil with Ham (whose smoky seduction you can smell two tables away), Doughboys is an edible fire place, warming the cockles of your heart and your belly. Damn, it makes me wanna go see the soap snow at the Grove and watch A Charlie Brown Christmas.

Doughboys Bakery
1156 North Highland Avenue
Los Angeles, CA 90038
323.467.9117
www.doughboys.net
Open 7 Days a Week
7am-Midnight

I love easy. This recipe is insanely easy and equally delicious!

Split Pea Soup
Serves 8

Ingredients:
2 cups dried Split peas
1 tablespoon olive oil
2 medium Onions, diced
4 cloves Garlic, chopped
1/4 pound bacon (turkey or veggie bacon can be substituted), diced
1 cup Celery leaves and stalks, chopped
4 Carrots, peeled and diced
10 cups Chicken stock or Water
Salt and pepper to taste

1. In a large stockpot heat olive oil over medium high heat.
2. Add onions, garlic, and bacon, cooking until the onions are tender.
3. Add carrots, celery, split peas, and stock or water.
4. Bring to a boil and then simmer, uncovered for one and a half hours, stirring occasionally and skimming off any foam that accumulates.
5. Season with salt and pepper and serve.
6. Enjoy!