||[Nov. 10th, 2004|02:31 pm]
Soup and games on Sunday! You bring the bread and beverages, I'll provide the soup and games.|
Unfortunately, all the Soup Peddler soups for this week sound great, so help me decide. I'll probably go for two.:
This is a fantastic white chowder that we introduced last year to quite some applause. If you've been enjoying any of our fish soups, I promise you that you'll be fighting with your husband/wife/S.O./roommate/dog for the last spoonfuls of this. Better order two. Very straightforward recipe, done with all the t's crossed and i's dotted. We'll use organic cream and butter. If I find the time this weekend, the salmon will even be pecan-smoked. No promises on that, though. I reserve the right not to smoke the fish. A half gallon is yours for $18.
Very difficult to describe this one. Essentially, it's a Colombian chicken, corn, and potato soup. But the two accent notes on this soup are fascinating... firstly, capers bring occasional salty bursts of, for lack of a better word, greenness to every other bite. But the main trick to this soup is guascas, which is a very-difficult-to-procure dried Colombian herb. It has almost an Earl Grey scent to it in dry form, but in soup, it can only be described as guascas-flavored. Since we only have a limited amount of the herb on hand, this is a limited-edition soup. Yours for $17.
Three Bean Chili
Tried and true Soup Peddler original recipe. We served it at a wedding a few weeks ago and it met with a shockingly positive response from several meat-eating Texan chili traditionalists. We use organic beans and textured vegetable protein to give it a lovely consistency, and we dose it with homemade pasilla powder, chipotle, cumin, chocolate, and sage to give it a swirl of mysterious flavors. Fritos and other toppings are your responsibility. 15.