Now that the weather is shifting, we can now start featuring more soup on the menu. I find it interesting that the majority of phone calls I field, second only to sales calls, are inquiries asking “What’s your soup today?”

We’ve put together our fall selection of fresh, scratch made soups. Descriptions and availability are listed below.

Monday:
Pork and Green Chile – GF

Tuesday:
Potato and Rosemary – V
Pork and Green Chile – GF

Wednesday:
Smoky Tomato – V
Potato and Rosemary – V

Thursday:
Chicken Noodle
Smoky Tomato – V

Friday:
Black Bean with Lime Salsa – V, GF
Chicken Noodle

Saturday:
Big Red Chili

V= vegetarian
GF = gluten free

Pork and Green Chile
Pork slowly simmered with Anaheim green chilies, corn and onion in a cumin seasoned broth.

Potato and Rosemary
Red potatoes roasted with sprigs of fresh rosemary, then blended together to yield a simple, smooth, creamy soup. Vegetarian friendly.

Smoky Tomato
Tomatoes, onions and garlic make the base of this vegetarian soup. The smoke flavor comes from bits of smoked Roma tomatoes and our alder wood smoked sea salt.

Chicken Noodle
Our version of this classic soup includes locally raised free range chicken, celery, carrots, onions, garlic and handmade pasta.

Big Red Chili
Hearty chunks of beef, bacon, onions, garlic helped along by a little ground dried Anaheim chilies.

Black Bean with Lime Salsa
Beans slowly simmered with white wine and bay leaf, then pureed smooth and seasoned with cracked black pepper and lime. Garnished with a lime salsa. Vegan friendly.

Soup season

4 thoughts on “Soup season

  • September 24, 2007 at 1:55 am
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    Kevin and Karen,
    I check your website quite often. Reading this menu makes me wish we were in Lincoln. I love soup and these sound so delicious. Can’t wait to be back in town sometime and see the place.
    Blessings,
    Kara

  • September 26, 2007 at 12:01 pm
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    I’ll be there, having a bowl of your soup, before you know it. Can’t wait to taste it! And to see you…

  • October 16, 2007 at 4:29 pm
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    Hi, I have some co-workers that are on low-sodium diets and wondered what the sodium content of your soups are. It’d be great if you good add a post with the sodium content of your different soups.

    I’ve had lunch at bread & cup twice so far and loved it. Keep up the great work.

  • October 16, 2007 at 4:51 pm
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    We make all our soups from scratch, and the salt we add is seasoned to taste at the very end of the process. If you give us advance notice, we can hold back a sodium free portion the day you arrive.

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