The Stockpot



The Stockpot in Virginia Beach

Anne Leonard

It’s time to get cozy. Pile on the sweaters, bury yourself in blankets, and bring on the soup! There’s really no other perfect time for a soup startup. As my husband and I wandered through Old Beach Farmer’s Market—a Saturday ritual—I was suddenly drawn to the spectacle of a pair of bright-hued Le Creuset pots. I looked up to find a new vendor and a familiar face. Aside from being our regular server at Pacifica, Patrick was in a new light, ladling soup like it was his job. And we soon found out—it was.

 

Patrick Edwards and Anne Galante of The Stockpot have a simple mantra: We do soups. Tired of the scarcity of soup joints in our area, the duo decided it was time to birth The Stockpot and craft quality soups primarily prepared with local ingredients. Anne, a former chef at Pacifica, has since moved on to Terrapin, which is why the oceanfront restaurant graciously shared their lot at this past weekend’s market. Their first pop-up offered two soups of kale-sausage and vegetable mulligatawny as well as sides of cornbread and rosemary biscuits; I, of course, ordered one of each.

soup from The Stockpot

The yellow pot held an earthy, burly kale and sausage soup. Hearty hunks of subtly-spiced sausage mingled among celery, potatoes, leafy kale, tomatoes and diced onions. Thinly shaved garlic slices meandered in its mild-seasoned broth. It was delicious, nonetheless, making way for the kale and sausage to make a statement.

Kale

The blue pot held yellow curry-esque soup, vegetable mulligatawny. Traditionally, it’s an Indian-style soup that is typically blended, but they decided to leave each ingredient in chunks for a more substantial meal. The vegetables were ideally crunchy and not overcooked. The squash and sweet potatoes were tossed among puréed lentils making for a well-developed broth that was both creamy and limey. The mulligatawny was served over basmati rice then garnished with cilantro and scallions. Needless to say, my husband and I had to ration out the final bites, wishing we ordered a double portion of this one.

vegetable

Crafted with Virginia cornmeal, their cornbread was super buttery and heavenly moist. This wasn’t your average crumbly cornbread yearning for a dip. It was sweet and could’ve easily been served warm under a scoop of vanilla ice cream. On the other hand, the rosemary-flecked biscuit was savory and dense pairing wonderfully with the vegetable mulligatawny soup spooned over top. Though, I’m not ashamed to say I ate the majority of it on its own.

bread

I have high hopes for The Stockpot. Currently, they are on the lookout for a permanent spot in Norfolk. If their expanded menu is anything like the four items we devoured this past weekend, they’ll do plenty well. Their shtick will be more about out-of-the-box soups, or as Patrick said, “to change soups one ladle at a time.”

The Stockpot on DamneckThe Stockpot in Virginia Beach

Check out their website or Facebook Page for their next pop-up event. 

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