A thick, hearty soup of Italian origin infused with oregano-basil
and crowded with beans, onions, celery, carrots and pasta bits.
Chicken Noodle Soup
This classic begins with onions and celery sautéed in butter, followed by immersion in chicken broth. While simmering, additions of chicken breast meat, egg noodles, carrots, basil, oregano, salt and pepper are made. Result: better than what Mom made.
Roasted Butternut Squash Soup
Pureed, roasted squash blended into a creamy chicken broth seasoned with onions, celery, carrots cinnamon and toasted coriander. Perfect during the winter months.
Roasted Pepper and Tomato Soup
Roasted, then sauteed in onion and garlic, the red peppers are blended with tomatoes, spices, cayenne pepper and chicken stock. Hot sauce anyone? Or, you can spoon as is and garnish with sour cream.
Cream of Potato and Leek Soup
Leeks, sauteed in butter and garlic, simmered gently in chicken stock, potatoes and select spices. After all the flavors have been circulated, the mixture is pureed and seasoned with ground white pepper and salt. One helping simply won’t do.
Cream of Broccoli Soup
Fresh broccoli simmered in a creamy chicken broth with buttered onion and celery then pureed in small batches to ensure a melding of the flavors. It has an even, delicious taste.
Beef and Barley Soup
Slivers of slow cooked beef and beads of barley in a rich broth of sauteed celery, onions and carrots with chopped stewed tomatoes and peppers. It’s succulent and filling at the same time.