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By the Sea Sample Menus Breakfast: Chef salad Assorted fruits and juices Caribbean Salad Pancakes, waffles Tropical salad with lime dressing Bacon, sausage, jerk sausage, ham Corn and Red Pepper Salad Eggs any style/omelet Ackee & saltfish or bacon Entrees: Festival, dumpling, plantain Grilled Lobster, mashed potatoes, broccoli with almonds Lunch: Grilled Shrimp, pasta, cauliflower and Lobster salad with corn fritters Shrimp salad with chips cherry tomatoes Tuna salad with bread Grilled Snapper, pumpkin rice, steamed Grilled chicken breast salad pakchoy, carrots Spicy chicken w/chickpeas salad Braised pork chops, rice & peas, Callaloo soufflé and salad steamed callaloo and plantain Hamburgers with fries Sweet and sour chicken, reggae rice Soup (hot or cold) and sandwich and candy carrots Hors D ’Oeuvres: Escovitch fish, herb potatoes and Spicy cheese puffs steamed cho-cho Coconut chips Curried Shrimp, rice and garlic beans Conch fritters Garlic chicken, steamed rice and Stamp & Go green beans Cheese plate Roast chicken with honey glaze, garlic Chicken kabob with honey glaze mash potatoes and steamed vegetables Spicy shrimp kabob Jerk chicken, rice and peas, mixed Bacon wrapped plantain vegetables, fried plantain Coconut shrimp Soups: Dessert Pumpkin Soup with Crostini Key Lime pie Ginger Pumpkin soup Crème caramel with orange and pear Carrot Soup with garlic bread Coconut cream pie Vegetable Soup with toast Crepes with filling Pepper Pot Soup Lemon or chocolate soufflé Broccoli Soup Lemon or chocolate cake Banana Flambé Salads: Irish Cream Cake Waldorf Pecan Salad Bread pudding Salad Nicoise Chocolate mousse .

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Pumpkin Soup
Pumpkin Soup 1/2 cup chopped onion 1/2 tsp. minced garlic 15 oz. canned pumpkin 1/2 cup cooked , mashed carrots 15 oz. can of navy beans, drained 3 1/2 cups fat free, sodium reduced chicken broth 1/2 cup fat free half and half Salt and pepper or other seasonings to taste Saute the onion and garlic in small amount of oil over medium heat until tender, about 5 minutes. Mix pumpkin , carrots, and broth together; add to the onion-garlic mixture and heat. Add beans plus seasoning to taste. The last ingredient is the half and half. Heat just until soup is simmering . Do not boil. Serve immediately. Yield : 6 (1 cup) servings Calories: 109 Optional seasonings: Jalapeno peppers, crushed red peppers Preparation Time: 20 minutes Cook Time: 15 minutes Nutrition facts per serving: Total fat: 1 g Cholesterol: 1 mg Sodium 187 mg Total Carbohydrate: 19 g Protein: 7 g Serve with : Sandwiches and fruit Mango Salsa Serves: 6 Serving Size: 1 cup Ingredients: 1 pound ripe tomatoes (about 4) , diced 1 mango, peeled and diced I and 1/3 cups cooked black beans, drained 112 cup green onions, sliced .J 113 cup cilantro or parsley, chopped -• Juice of 2 limes .:J c 1 tsp oil ~ Cooking Lesson: ·. Directions: Here's another garde Toss all the ingredients together and chill until manger recipe that is perfect ready to serve. for honing knife skills. Nutrition Information: Nutrition Lesson: This recipe makes 6 servings. Each cup contains Beans add fiber and pro 184 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 tein to any meal, offering mg cholesterol, 5 mg sodium, 35 g carbohydrate, 8 g way more staying power fiber, 6 g sugar, and 10 g protein.
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Soup Recipes Index
Soup Soup Recipes Index ● Chowders : INDEX ● ``Cream of'' Soups : INDEX ● Hot and Sour Soups : INDEX ● Lentil Soups : INDEX ● Peanut Soups : INDEX ● Potato Soups : INDEX ● Avgolemo : COLLECTION ● Baked Potato Soup ● Bean Soups : COLLECTION ● Beef Barley Soup ● 2 Beer Cheese Soups : COLLECTION ● Borscht : COLLECTION ● Buendner Gerstensuppe (Barley soup) ● Busecca Ticinese (Tripe soup with garlic bread) ● Cabbage Soup ("Of Cabbages and Cod") ● Callaloo soup ● Chicken Soups : COLLECTION ● Cockaleekie Soup ● Curried Corn and Shrimp Soup ● Curried Pumpkin-Apple Soup ● Diverse Soups : COLLECTION ● Double Coriander-Ginger Cream Soup ● Egg Drop Soup ● Farmworkers' Chile Soup, Rosebud Texas 1906 ● French Onion Soup (1) ● French Onion Soup (2) ● Green Soup ● Jalapeno Cheese Soup ● Leek, Potato, and Spinach Soup http://www.cs.cmu.edu/~mjw/recipes/soup/index.html (1 of 2) [12/17/1999 12:01:27 PM] Soup ● Lemongrass Soup ● Miso Soup (1) ● Mom's Vegetable Soup ● Mullagatawny Soup (1) ● Mullagatawny Soup (2) ● Noodle Soup(Ash-e Reshteh) ● Pepper Soups : COLLECTION ● Posole : COLLECTION ● Pumpkin Soup ● Pumpkin Soup - COLLECTION ● Quebec Pea Soup / Salted herbs ● Quick & Dirty Miso Soup ● Reuben Soup ● Smoked Red Bell Pepper Soup ● Soups With Cheese : COLLECTION ● Split Pea Soup ● Squash and Orange Soup ● Sweet & Sour Cabbage Soup ● Posole : COLLECTION ● Tomato Soups / Gazpacho : COLLECTION ● Tortellini Soups : COLLECTION ● Two Soups (Stephanie da Silva) ● Vegetable Soup ● Vegetarian Posole ● Vermont Cheddar Cheese Soup ● Watercress Soup amyl http://www.cs.cmu.edu/~mjw/recipes/soup/index.html
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Thanksgiving Menu
THANKSGIVING MENU Give thanks with a grateful heart Prix Fixe $70 Soup Spicy Pumpkin Soup First Course Spinach and Roasted Pumpkin Salad pickled onion, garlic crouton , toasted pumpkin seeds, pomegranate and shaved graviera cheese Horiatiki traditional chopped Greek salad Pumpkin Tart with Greek cheeses, herbs and spices Grilled Halloumi Cheese roasted seasons vegetables, fresh figs and balsamic glaze Octapodi Stifado braised Spanish octopus with shallots and potato kataifi Stuffed Calamari stuffed with quinoa, feta cheese and bell peppers over tzatziki avocado Veggie Chips lightly fried zucchini and eggplant served with tzatziki dip Main Course Roasted Young Turkey seasoned with lemon garlic and parsley butter, comes with Greek style stuffing chestnut, raisins and turkey gravy Autumn Risotto with Scallops day boat scallops,smoked pancetta,roasted pumpkin chunks , kefalograviera cheese Surf and Turf ($10 up-charge) fillet mignon and Madagascar tiger shrimp, pumpkin purée , king oyster mushroom and truffle sauce Astakomakaronada poached maine lobster with squid ink linguine in a metaxa bisque Paidakia Lamb chops with sweet potatoes purée , glazed carrots and Greek chimichurri salsa Lavraki / Bronzino Simply grilled, with ladolemono and oregano , comes with choice of side dish Side Dishes Greek Style Stuffing - with Chestnuts and Raisins Roasted Brussels Sprouts Braised Chestnuts with Shallots over Sweet Potato Puree Lemon Potatoes Spanakorizo Desserts Apple Crumble with Vanilla Ice Cream Pumpkin Soufflé with Pistachio Ice Cream Dessert Aperitif Rakomelo - Distilled Grapes with honey, Cinnamon and Cloves.
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Pumpkin, Red Lentil and Spiced Chickpea Soup Recipe | Coles 28/5/20, 7:48 Am
Pumpkin, red lentil and spiced chickpea soup recipe | Coles 28/5/20, 7:48 am RECIPES, TIPS & IDEAS Creamy spiced pumpkin soup with red lentils Flavoured with ginger, cumin and turmeric, this creamy pumpkin and red lentil soup is even tastier when topped with coriander oil and spiced chickpeas. Serves Prep Cooking 4 15m 40m Ingredients 1 tbs olive oil https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/creamy-spiced-pumpkin-soup-with-red-lentils Page 1 of 3 Pumpkin, red lentil and spiced chickpea soup recipe | Coles 28/5/20, 7:48 am 1 brown onion, coarsely chopped 2 garlic cloves, crushed 2 tsp finely grated ginger 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 800g butternut pumpkin, seeded, peeled, coarsely chopped 2 carrots, peeled, coarsely chopped ½ cup (100g) red lentils 4 cups (1L) vegetable or chicken stock ½ cup (125ml) thickened cream SPICED CHICKPEAS 1 tbs olive oil 400g can chickpeas, rinsed, drained 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground paprika ½ tsp ground turmeric CORIANDER OIL ½ cup coriander leaves ¼ cup (60ml) peanut oil Method STEP 1 Heat the oil in a large saucepan over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 mins or until onion so!ens. Add cumin, ground coriander and turmeric and cook, stirring, for 30 secs or until aromatic. STEP 2 https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/creamy-spiced-pumpkin-soup-with-red-lentils Page 2 of 3 Pumpkin, red lentil and spiced chickpea soup recipe | Coles 28/5/20, 7:48 am Add the pumpkin, carrot, lentils and stock to the pan.
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Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
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Schiff's Food Service Reserves the Right to Limit Quantities & Correct
Soup & Salad Schiff’s Food Service reserves the right to limit quantities & correct typographical errors. Promotional prices & allowances valid from 10.16.17 - 11.3.17 Soup’s on! Schiff’s Food Service SFS Beef Cubes 1/2” for Stew (#740480, 10/5 lb avg)...$.20 off/ lb Bell & Evans Chicken Backs/ Bones FF (#710290, 4/10 lb avg)...$.05 off/ lb Packer Beef Bones (#740987, 1/10 lb avg)...$.10 off/ lb SFS Chicken Cutlet Cubes (#710199, 4/10 lb avg)...$.10 off/lb Chef Francisco Soups (Meat Soups) $1 off/cs Vegetable, Beef, & Barley Soup (#312129, 4/4 lb) Split Pea & Ham Soup (#312426, 4/4 lb) Bean & Ham Soup (#312427, 4/4 lb) Beef & Barley Soup (#312431, 4/4 lb) Chef Francisco Soups (Potato Soups) $1 off/cs Potato Soup Boil in Bag (#312379, 4/8 lb) Potato Soup, Cheddar Yukon (#312420, 4/4 lb) Cream of Potato Soup (#312445, 4/4 lb) Chef Francisco Soups (Seafood Soups) $1 off/cs Lobster & Crab Bisque (#312176, 4/4 lb) Maryland Crab Soup (#312177, 4/4 lb) Boston Clam Chowder Boil in Bag (#312376, 4/8 lb) Boston Clam Chowder (#312424, 4/4 lb) Manhattan Clam Chowder (#312434, 4/4 lb) Chef Francisco Soups (Vegetable Soups) $1 off/cs Broccoli Cheese Soup with Florets (#312128, 4/4 lb) Butternut Squash Soup (#312481, 4/8 lb) Autumn Pumpkin Soup (#312482, 4/8 lb) Corn Chowder (#312446, 4/4 lb) Chef Francisco Soups (Chicken Soups) $1 off/cs Chicken Gumbo Soup (#312132, 4/4 lb) Chicken with Rice Soup (#312133, 4/4 lb) Chicken & Dumpling Soup (#312135, 4/4 lb) Chicken Noodle Soup Boil in Bag (#312375, 4/8 lb) Chicken & Dumpling Soup Boil in Bag (#312385,
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Orange Pumpkin Soup- 12 Servings Adapted from Recipe by Emeril
Department of Genetics and Genomic Sciences Icahn Institute for Genomics and Multiscale Biology METABOLIC NUTRITION PROGRAM Orange Pumpkin Soup- 12 servings Adapted from recipe by Emeril Lagasse Per Serving: 110 Calories, 2 gm Protein, 3.5 gm Fat, 16 gm Carbohydrates ½ small (1 pound) pumpkin, strings and seeds discarded 1 acorn squash (1 pound), halved, strings and seeds discarded 2 tablespoon olive oil 2 ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 sprigs fresh thyme 2 medium yellow onions, peeled and halved 2 medium carrots, peeled and halved lengthwise 2 medium shallots, peeled and halved ½ medium orange 3 bay leaves ¼ teaspoon ground cloves ¼ teaspoon ground allspice ½ cup dry white wine 6 cups chicken broth ½ cup fresh orange juice 3 tablespoon dark brown sugar 1 tablespoon balsamic vinegar 2 tablespoon heavy cream Directions 1. Preheat oven to 375 F. 2. Rub the pumpkin and squash halves with 1 tablespoon olive oil and season with ½ tsp salt and ¼ tsp pepper. Place flesh side down in a large roasting pan. Place thyme sprigs under each half. 3. Toss onions, carrots, shallots, orange and bay leaves with the remaining 1 tablespoon olive oil, ½ tsp salt, and ¼ tsp pepper and place in the roasting pan. Roast until the vegetables are well browned, about 1 ½ hours, occasionally stirring the vegetables (except the pumpkin and squash). Remove the orange if it begins to brown before other vegetables. 4. Remove the pan from the oven and let it sit until vegetables are cool enough to handle. 5. Meanwhile, remove the thyme and bay leaves and discard. Once cool, scoop the flesh from the pumpkin and squash and transfer back to roasting pan.
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Entrée ~ Thai Pumpkin Soup Main ~ Filet Mignon with Baked Potato
MENU Entrée ~ Thai pumpkin soup Main ~ Filet mignon with baked potato & steamed vegetables Dessert ~ Coconut vanilla panna cotta with mixed berry compote Children ~ Steak, roast potatoes & vegetables Entrée ~ Rice cakes with sweet chilli or soy Main ~ Parmesan crumbed chicken breast with fresh tomato & basil sauce & roast vegetable couscous Dessert ~ Soft-centered chocolate pudding Children ~ Crumbed chicken, chat potatoes & vegetables Entrée ~ Corn and potato chowder Main ~ Baked mini lamb rumps with minted béarnaise sauce, chat potatoes & broccoli/cauliflower bake Dessert ~ Lemon tart & cream Children ~ Lamb chops with couscous & vegetables Entrée ~ Savoury quiches Main ~ Crispy Atlantic salmon fillet with baby spinach & tomato risotto Dessert ~ Lumberjack pudding with caramel sauce and ice cream Children ~ Fish & chips Entrée ~ Vegetable & barley soup Main ~ Slow-cooked lamb shanks, mashed potato & steamed vegetables Dessert ~ Peach, apple & almond crumble with ice cream Children ~ Sausages, mash & vegetables Entrée ~ Bacon, potato & leek soup Main ~ Mild Indian butter chicken curry with rice & garlic beans Dessert ~ Coconut, lime & ginger syrup cake Children ~ Chicken nuggets, rice & vegetables Entrée ~ Salt & pepper squid Main ~ Beef lasagna, chips & Greek salad Dessert ~ Chocolate & walnut brownie with ice cream Children ~ as adult menu Entrée ~ Cheesy broccoli soup Main ~ Homemade beef pies, rosemary potatoes & vegetables Dessert ~ Pavlova Children ~ as adult menu Entrée ~ Zucchini and noodle slice Main ~ Honey glazed roast pork, roast vegetables & gravy Dessert ~ Trio of sorbet Children ~ as adult menu Entrée ~ Moroccan sweet potato & carrot soup Main ~ Chicken and French onion casserole, buttered pasta & garlic beans Dessert ~ Apricot cheesecake slice Children ~ Ham and pineapple mini pizzas Children 12 years & under receive the children’s menu unless the adult menu is requested at the time of booking Children 5 years and over receive the adult dessert, but may request ice cream as an alternative .
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RECIPES APPETIZER & SIDE Aperitif Crackers
RECIPES APPETIZER & SIDE Aperitif Crackers ............. No 16 Cream of Asparagus Pear, Blue and Brie Soup ............................ No 65 Flatbread Pizzas ............... No 47 Artichoke Tapenade ........ No 46 Cream of Broccoli and Pesto ............................. No 57 Asian Chicken Salad ........ No 26 Blue Cheese Soup ........... No 66 Popovers ........................ No 27 Bacon and Lentil Soup ..... No 08 Cream of Fennel and Salmon ................... No 52 Pork Lettuce Wraps ........... No 21 Beet Dip ....................... No 60 Cream of Mushroom Potato and Leek Soup ...... No 75 Black Bean and Soup ............................ No 67 Pumpkin Stew ................. No 76 Potato Salad ................... No 11 Croquettes .................... No 36 Beef Tacos .................... No 49 Potatoes with a Curried Rice with Spicy Sauce ................... No 89 Blinis ............................. No 20 Almonds and Raisins ......... No 59 Pretzels .......................... No 55 Bread with Bacon Deviled Eggs ................. No 01 and Cheese .................. No 03 Pumpkin Soup ................. No 71 Eggplant with Parmesan ... No 54 Burger Buns ..................... No 09 Red Bean Hummus ........... No 90 Falafels ......................... No 41 Butter Beans with Cumin ... No 79 Red Pesto ....................... No 48 Fig, Gorgonzola and Cauliflower Gratin ........... No 96 Rice Balls ....................... No 40 Pecan Turnovers ............. No 12 Cauliflower Soup ............. No 68 Roasted Eggplant Dip ....... No 29 Flemish
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A Harvest of Recipes USDA Foods
United States Department of Agriculture A Harvest of Recipes with USDA Foods Food Distribution Program on Indian Reservations (FDPIR) The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at [email protected]. Individuals who are deaf, hard of hearing or have speech disabilities and wish to file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in Spanish). Persons with disabilities who wish to file a program complaint, please see information above on how to contact us by mail directly or by email.
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Commander's Christmas Celebration Today's 2 Course Lunch Specials
Today’s 2 Course Lunch Specials Smoked Duck & Autumn Pumpkin Soup ~Holiday Wine Features~ Wild foraged mushrooms, caramelized shallots, Commander’s Christmas Celebration Price of entrée is inclusive of your choice of soup or salad. roasted autumn pumpkin, chargrilled kale and smoked duck bone broth Krug Grande Cuvée Brut 00 Commander’s Turtle Soup Half-Bottles Only $75 Cypress Smoked Louisiana Cochon de Lait Jumbo Lump Blue Crab Salad Rich veal stock simmered slowly for 72 hours with Falling off the bone tender pork spiced with dark chilies An elegant entrée salad of Louisiana blue crab, Every day at lunch during the month of December ground snapping turtle, holy trinity & pressed hen’s eggs and Creole seasoning over cayenne-pumpkin purée, local citrus, basil marinated tomatoes, fresh cucumber, enjoy half-bottles of Krug Grande Cuvée Brut ~Finished tableside with aged sherry fire roasted root vegetables & satsuma lacquer a champagne poached hen’s egg and at this exclusive price—less than retail! 21.00 spicy Creole mustard ravigote sauce ONLY at Commander’s Palace. Sugarcane Lacquered South Texas Quail Let the celebrations begin! Charred chili and popcorn rice boudin stuffed inside Sorbet du Jour Handcrafted sorbet with the finest Louisiana a boneless farm quail with braised greens, pepper jelly, Smothered Chicken Cassoulet Tasso ham & white bean cassoulet with fruit spiced with local flavors spun daily We arranged with our good friends, the Perrin family of Château de Beaucastel, Louisiana sugarcane and rum vinegar glaze housemade chicken & fennel sausage, a crispy to bring in two very special wines from the southern Rhône Valley in France.
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MOE Soup & Salad
! Soup & Salad Soup Winter Asian Carrot & Red Lentil Soup with Ginger, Curry & Coconut Milk Black Bean Soup with Lime Wedge & a Dash of Sherry Butternut Squash & Apple Bisque with a Touch of Cinnamon & Fresh Cream Italian Wedding Soup Lobster Bisque with a Crème Fraîche Garnish New England-Style Clam Chowder Red Pepper Parsnip Soup Roasted Red Pepper Soup Garnished with an Asiago Cheese Straw Puree of Root Vegetable Soup Portuguese-Style Rustic Kale & Chorizo Soup White Bean & Escarole Soup Spring Chilled Asparagus Soup with Citrus Crème Fraîche & Chives Cold Pink Borscht (with Cream) Fresh Pea Soup with Pea Tendrils & Mint Gazpacho; Scallions, Celery, Cucumbers & Bell Peppers in a Seasoned, Chilled Tomato Base Iced Borscht (no Cream) Minted Pea Soup (CHILLED) Scallop & Saffron Bisque with Tomato Crisps Vichyssoise Garnished with a Goat Cheese Puff Pastry !1 www.bestfood.com / 941-366-0007 / 1212 East Avenue S., Sarasota, FL 34239 10/12 ! Summer Chicken Consommé with Tiny Broken Noodles Cold Sorrel Soup; Refreshing Chilled Puree of Sorrel, Leek & Potato Cold Strawberry Yogurt Soup Garnished with Floating Blueberries Corn & Crab Chowder Garnished with Corn Breadsticks Cream of Watercress Soup Ginger Pear Soup (CHILLED) Heirloom Tomato Soup Tuscan Tomato Basil Soup Fall Golden Carrot Soup White Indian Summer Corn Soup Mexican Fish Soup French Mushroom Soup French Onion Soup with a Garlic Crouton Garnish Pumpkin Soup Garnished with a Sizzled Sage Leaf Jerusalem Artichoke Soup Garnished with Black Pepper Crackers Vegetarian Chili with Miniature
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