The Soup Issue
Bowl On the Run
By Darby Doyle
W
e’re lucky to have a handful of local mobile chefs who prepare soup and keep it in stock. It’s a popular option for carry-out, especially as the weather cools down. Here are three spots that cater to our craving for slurping soup when we’re out and about along the Wasatch Front.
French onion soup like you’ve never experienced it
Raclette Machine French Onion Soup $8-$10
Co-owners Zara Ahmed and Abby Pfunder of the pop-up Alpine melty-cheese experience Raclette Machine have been keeping Wasatch Front customers happy with traditional and trendy raclette. Essentially, the entire surface of a halved wheel of Alpine-style cheese (such as Gruyère) is toasted under a portable broiler and then the melty part is scraped by hand over various delicious bases like toasted bread, potatoes or on loaded sandwiches. Starting in September each year and going strong as long as the weather stays cool, Raclette Machine also offers a savory and satisfying take on French onion soup. Using a vegan base, they top off the fragrant broth with garlic croutons followed by what Ahmed describes as a “fat scrape” of ooey-gooey raclette. “My personal favorite part is the way the textures play with each other: the broth, onions, crispy croutons and creamy raclette taste delicious. Especially on a snowy day,” Ahmed says. With year-round catering available and pop-ups at spots like Amour Café and A. Fischer Brewing Co., the Raclette Machine folks recently purchased a food truck to expand their fromage-peddling phenomenon. Raclette-Machine.com Facebook.com/raclettemachine Instagram @raclettemachine
26 Devour Utah • october 2018
COURTESY RACLETTE MACHINE
Where Utahns get comforting soup on the go