irst time restaurateur Nathalie Barin cooks up three varieties of palatable portage daily at her Parkdale soupery. A native of Paris, Barin taught herself to cook although she could have very well attended the finest culinary school in France. Some of her delicious varieties include Manhattan-style clam chowder, Moroccan harrira and creamy blue cheese and tomato. Each hot and steamy bowl comes with a generous piece of buttered bed. The menu also offers sandwiches like grilled cheese and BLT as well as a small selection of salads. For around $5, treat yourself to some of the best soup in the city.