Meet Chef Jenny of Souper Jenny!

Tuesday, October 29, 2019

Meet Chef Jenny Levison of Atlanta's favorite spot for a comforting meal, Souper Jenny! Chef Jenny is *the* soup & salad guru, and we are souper excited to have some of her prepared soups in our local market–that means you can keep Souper Jenny goodness in your freezer and have it any time you'd like! What a dream! Get to know Jenny and learn a little bit about how Souper Jenny came to be.

What got you into the world of cooking?

I took a two year trip around the world instead of culinary school. I wanted to learn world cuisine from people in their homes.

Did you always want to be a chef? If you weren’t a chef, what would you be doing?

No! I went to Carnegie Mellon to be an actor. I thought I would have a long Broadway career, but this is pretty close!

So tell us, why soup?

When I returned from that trip around the world, I realized that 90% of the recipes I collected were soups!

Which kitchen utensil or tool would you be lost without?

My wooden soup stirring spoon!

If you were a fruit or veggie, which one would you be and why?

Garlic, hands down, Love garlic. Also salt. It enhances everything!

Tell us about the Souper Farm!

Souper Farm was started as part of our 501c3, The Zadie Project. We grow food, turn it into soup and donate it back to our community. We also use it as an educational learning center. We love our full time farmer, Farmer Jeff. Stop by and talk to him anytime!

Does Souper Jenny have any exciting events or news coming up?

We just opened our 4th location in Roswell, which is already busy, and we're bringing back Grilled Cheese Night starting Thursday, November 7th. Also, as I write this, I'm on a plane heading down to 30A in Florida scouting out a possible beach outpost. A little abridged version of Souper Jenny. Salads, sandwiches, a little soup and catering.

What’s the best meal you’ve ever eaten?

Roasted Chicken at Zuni in San Francisco.

What's the one piece of advice you'd like to give our home chefs?

Soup cooking should be relaxing and enjoyable. It's all about the prep. Try following your gut instead of the recipe after you get the basic steps down. That's where the magic happens!