Derek Denny, Chef of Soup Surreal, joined Slow Food in 2013, and it has inspired recipe planning, ingredient selection, and the overall quality of products as well as personal lifestyle choices.
For Soup Surreal, making our soups is simply us cooking from the heart using classic techniques and gastronomy theory. Soup stocks are the “fonds de cuisine” or “the very foundation of the classic kitchen”; and the quality of the base used for soups and sauces is the most beautiful and important component of cooking.
Soup Surreal's beef stock is made with the fresh bones of local corn fed beef, Niagara red wine, local vegetables, herbs, as well as local tomato paste; the nutrients and flavours are drawn out of the ingredients slowly over the 24-hour cooking period. The result is an incredibly rich and deep natural flavour showcasing the quality of local produce and meat at our fingertips.
Tasting the results from the combination of incredibly flavourful local ingredients prepared and cooked with patience and proper practices, fills the mind and soul with great pride for what we can create from our own community. We must strive to source and enjoy everything that our local community has to offer.
Soup Surreal will continue its quest to make soups that are “good”, “clean” and “fair”. We encourage you to learn more about slow food and enjoy the wonderful results.
Stand up for your community, one ingredient at a time.
Stratford / Kitchener Region