Nibble Tip
Take a tip from Rick Tramonto of Chicago’s restaurant Tru. He serves a soup course “tasting plate” of four different soups in demitasse cups. (These look like cappuccino because he foams the tops.) For winter, think mushroom, root vegetable, seafood bisque, and perhaps a coconut-milk based spicy Thai soup. For summer, serve a medley of cold soups: cucumber dill, gazpacho, borscht, and fruit soup. Do you have to make the soups yourself? No—there are so many great take-out soups, just adjust the seasonings and select great garnishes.
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 Chef Rick Tramonto suggests a better use for those demitasse cups!
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