Duck Soup started as a twinkle in Founder David Fitzgerald's eye in 1997 while operating some of Colorado ski country's best Bakery-Cafe's.
“We started making fresh soups in the early days of Clint's Bakery & Coffee House in Breck -- Breckenridge's most popular coffee shop and bakery. We started making our own soups because we just plain disliked frozen soups,” David recalls. “From a health perspective, all of the essential nutrients from the terrific array of proteins and vegetables in soups are severely diminished in most soups. And from a taste perspective, they’re just plain awful.”
So David set out to create something better. And Summit County offered a nice advantage – it was a hotspot for some of the country’s most talented culinary school graduates.
“I'd hire Chefs from some of the country's best schools. New graduates from Hyde Park, New York, Boston, and others would come out to ski for a season before starting their careers,” David said. “I'd snatch them up, and empower them to show off. The results were amazing! From Watermelon Gazpacho to Hunter's Chili with elk and pheasant: some of the best recipes we now make at Duck Soup came from this period in my early career.”
This also includes some of our sandwiches. Take, for example, our Cranberry Chicken Salad: “It's a healthier recipe than most. It uses cranberries, nuts, celery and other ingredients to lessen the amount of mayo that is traditionally used as a flavor enhancer. And it works,” exclaims David.
What makes Duck Soup even better is the process that was developed to serve soup. Inspired by today's popular Pho restaurants, Duck Soup uses a “Quick Assemble” process to deliver guests the freshest and most nutritious soups possible. Ingredients that typically suffer in the soup making process -- like pastas and fresh vegetables -- are added to Duck Soup’s homemade stocks seconds before served.
“The ingredients are either crispy fresh or cooked al dente to keep them nutrient-filled and firm when added to the soup,” says David. “The taste difference is unbelievable!”
Since his early days, David has continued to hire professionally-trained, creative and high-end chefs to craft Duck Soup’s recipes.
“The difference that thoughtful, expert execution and one-of-a-kind recipes can make – for both your health and your tastebuds – is astonishing,” says David.
This is the theme at Duck Soup: to take simple, fresh ingredients and turn them into something amazing.
With a menu board of 18 soups and counting, plus 20 sandwiches, salads, paninis and wraps, there’s something for just about everyone. Almost all of our soups are gluten free and many are suitable for vegans, vegetarians and the health-conscious. Of course there’s a few rich and creamy ones too. Fresh-baked breads, homemade spreads and dressings, and quality meats, cheeses and vegetables make our sandwich & salad board shine.
WHY DUCK SOUP?
“Well the first answer is, of course – we have Duck Soup,” says David. “We use a special process to create smoked-duck-confit, which is phenomenal. The broth has fresh lemongrass and duck drippings, and the soup is soulful and heart-warming.”
But beyond that, Duck Soup is a philosophy. In Eastern cultures, to reference Duck Soup is to point to the mindset of enjoying the simple pleasures in life. At Duck Soup, we try to mirror this idea: fresh ingredients, simple-but-soulful food, cheerful staff and an appreciation for our community.
We are, no doubt, simple: 5 sandwiches, 5 wraps, 5 grilled sandwiches, 5 salads, soup, bread and a few baked goods -- each with only a handful of quality ingredients. Yet, with careful attention to flavors and freshness, we’ve crafted something special.
At Duck Soup, simple is delicious.