Here is a list of our latest soup creations and a bit about how they came to be.

Kernel & Grain

As a homebrewer, I often end up with extra or odd amounts of grain that I may not have be able to use right away for a batch of homebrew. I had an excessive amount of malted wheat set aside, more than I would ever use in brewing, so I decided to experiment with it in the kitchen, and this soup was the result.

Malted grain contributes a unique sweetness to the soup that cooperates with the sweetness of whole kernel corn, thus the name. We add rice as an additional grain, adding onions and garlic and a few other seasonings to make this vegetarian soup.


Garlic & Bacon

It has been said that bacon is the gateway meat, and I would add that garlic its the vegetative counterpart. Bacon is a prime reason many of us are not vegetarians. I love these two ingredients and decided to put them together in a lush, creamy soup. This is unapologetically rich with butter, our fresh chicken stock and thick sliced hickory smoked bacon.

Red Beans & Rice

Probably not what you might be familiar with in a dish of this title, but we took inspiration and put our own twist to it. Red beans and rice provide the vegetarian base, along with tomatoes, green peppers and cashews to give some crunchy texture, We make this a little spicy, so you might want to have a Kleenex handy.

Split Pea & Sausage

A customer asked recently why we serve so many pureed soups. I like pureed soups because the flavor and body of the base ingredient can be maximized without adding cream or stock. Legumes break down quickly and become smooth textured with an immersion blender, then matched and enhanced with other flavors, like the andouille sausage, carrots and potatoes we add.

Say goodbye to:

Smoky Tomato

Our supply of smoked Roma tomatoes is now depleted, so we will have to wait til summer to bring this one back.

If you are a fan of soups, please, check out this Soup Making Guide.

New Soups for Spring