We’re in the throes of crazy Texas weather. Last week? Too hot. This morning? Too cold.
But ladles of goodness from Oak Cliff Soup Co.? Just right.
Founder and classically trained French chef Dina Light-McNeely combs local sources — Tom Spicer’s FM 1410, Bolsa Mercado’s meat case — for fresh ingredients to create three varieties each week (organic butternut squash; kale, white bean, and sausage).
Every Monday new flavors post online. Pick your porridge by Wednesday at midnight, and it’s ready Saturday at Bolsa Mercado. There’s a 32-ounce minimum order, delivery is available for the 75208, and her soups sell out fast.
Something to bear in mind.
Available at Bolsa Mercado, 634 West Davis Street (214-942-0451); at ocsoup.com, $13 and up.
Photo: stockstudioX / Getty Images