About 2 weeks ago I had an argument with someone on Twitter that went a little like this: I said a bowl of soup isn’t a satisfying meal, because I need a mixture of textures and consistencies to feel fulfilled. This person got very angry with me, started calling me names and insulting my intelligence. Over soup. Funnily enough about 3 days later I was invited to 4C Soup Kitchen, where dinner consists of three bowls of soup.
Was soup karma messing with me?
4C is the brainchild of Maryse Feza Bakomito (chef), Daniel Heyns and Storm Rodger (food consultants), Stephen Hitchcock (architect) and Vida Schiff (concept and venue owner). I trawled the interwebs looking for some info, but they’re quite mysterious, which didn’t help my soup-as-a-meal phobia.
Using Vida Schiff’s unused apartment as a location, Stephen Hitchcock designed a mountain-inspired rig of triangular wooden installations topped with plants. Under these are burgundy triangular cushions, which you move depending on how many people sit in your area. Poles of wood are dotted around as tables, coasters, armrests, and more. It felt like a modern, disjointed forest.
I told Chef Bakomito why I was a little sceptical of just eating soup for dinner, and she said that in theory she agreed (TOLD YOU SO TWITTER GUY) but that she purposefully chose each soup so that they had different textures.
To my absolute delight, before the soup we were served tostadas: flat tortilla chips topped with both Yellowtail Ceviche (SASSI approved, yay!) and guacamole. Both were packed with flavour from coriander, tomato, onion and lemon. What was even better is that after we finished the first plate, they brought another, and another, and another… Until the soup.
Soup 1: Almond and Carrot. Texture: Smooth. Flavour: Sweet
A medium-rich soup with cinnamon and coconut milk. The earthiness of the crushed almonds beautifully complimented the carrots. It was creamy, without being too heavy and the crispy sweet potato chips gave it delicious crunch.
Soup 2: Japanese Broth. Texture: Thin with crunch. Flavour: Aromatic
This clear broth had lots and lots of chilli, spinach, carrots, baby tomatoes, mushrooms, baby marrow, baby corn, and sprouts. The veg were cooked perfectly, and still had plenty crunch. It needed salt though, which was a pity because it would have really brought out the flavours.
Soup 3: Rustic Beef. Texture: Chunky. Flavour: Rich and meaty
This rich soup/stew was delicious and moreish. It had a base of parsley, carrot, celery and onion, with chunks of tender beef, plenty garlic, and red wine. It was topped with a dollop of minty pesto and thick potato slices.
For dessert we were given little cups of very thick, soupy hot chocolate made from Honest Chocolate Chilli Dark Chocolate. WOW was it rich, but the perfect end to the meal.
4C isn’t for everyone. If someone had told me about this place that you sit on cushions and drink soup, I probably wouldn’t have gone. But it is a really, really great experience that I recommend you have, especially as it is only going to be around for another two months.
It’s a very different experienced, which was a welcome change. And while I STILL don’t think that ONE bowl of soup is a worthy meal; 4C is so much more.
PS: The menu changes every evening and you can book here: www.soup-apartment.co.za