Big Food Bucket List Season 1 Episode 3 Soup-erman

In the third episode of Big Food Bucket List season 1, titled "Soup-erman," host John Catucci sets out on a mission to find the most delicious soups across Canada. From classic chicken noodle soup to hearty beef and vegetable soup, John tastes it all and explores the stories behind each dish.

The episode begins in Montreal, where John visits a traditional Jewish deli famous for its matzo ball soup. He talks to the owner about the history of Jewish immigrants in Montreal and how their cuisine has evolved over time. John samples the soup, which is served with a fluffy matzo ball and plenty of vegetables, and gives his verdict.

Next, John travels to the small town of Duncan on Vancouver Island to try a unique seafood chowder made with locally caught clams, prawns, and fish. He meets the chef, who explains how the ingredients are sourced from the surrounding waters and the chowder is made entirely from scratch. John learns about the history of the town and its importance in the local fishing industry before diving into a steaming bowl of chowder.

In Toronto, John visits a family-owned restaurant specializing in Korean-style chicken soup. He talks to the owner about the health benefits of chicken soup and how the recipe has been passed down through generations. John tries the soup, which is made with whole chicken and ginseng, and gives his opinion on the unique flavor.

John then heads to a cozy bistro in Ottawa known for its French onion soup. He speaks to the chef, who explains how the soup is made using a long and slow cooking process to caramelize the onions and develop the rich flavor. John tries the soup, which is topped with a generous layer of melted Gruyere cheese and a slice of crusty bread.

Finally, John visits a restaurant in Calgary to try a spicy Chinese hot pot soup. He talks to the chef, who explains how the soup is made with a variety of meats, vegetables, and spices, and cooked at the table in a communal pot. John experiences the heat of the soup, which is flavored with Sichuan peppercorns and chili peppers, and gives his verdict on the intense and complex flavors.

Throughout the episode, John provides commentary and insights on each soup he tries, and gives viewers a glimpse into the culture and history behind each dish. From traditional Jewish recipes to modern interpretations of classic soups, "Soup-erman" showcases the incredible diversity of soups across Canada and beyond.