Must-Try: Roasted Garlic Soup at Vermilion

By Rina Rapuano  |  October 11, 2013

Sometimes, soup is just soup. But occasionally, you order something that sounds simple, and what arrives is anything but ordinary. At Vermilion, executive chef William Morris combines roasted garlic, onion, chicken stock and a touch of cream to create the main puree. But before it’s poured tableside, a beautiful composition of croutons, herbs and a cured hen egg (that is also treated to a sous-vide bath and placed on a salt bed in the bowl) is placed before you. After the soup joins these elements in the bowl, swirl a spoon through the sunny yolk and enjoy a fall dish that's as comforting as it is complex (703-684-9669).