SOUPS

Spring/Summer 2008 Soup Selections

Hot Soups
* Watercress and orange
* Green pea and mint
* Ginger, chicken and coconut
* Asparagus and shrimp bisque
* Chickpea and spinach with garlic
* Caribbean seafood bouillabaisse
* Red pepper and lime w/ tortilla strips
* Pear and watercress w/ stilton croutons
* Spinach w/ poached egg and parmesan
* Cream of mussel w/ celeriac, thyme and saffron
* Lemon, artichoke and roasted garlic
* Poached oysters in saffron soup w/ fennel and pernod
* Zucchini, asparagus and rosemary
* Fennel soup w/ orange creme fraiche & cumin croutons
* Szechwan carrot, red pepper and ginger soup
* Roasted tomato & goat cheese w/ basil puree
* Pumpkin, mussel and tarragon
* Golden Chanterelle soup w/ toasted almonds and sherry
* Middle Eastern pistachio
* Shrimp, chicken and andouille sausage gumbo
* Asian chicken, coconut and shitake mushroom

Chilled Soups
* Cucumber, yogurt and walnut
* Melon and basil
* Raw avocado and cucumber
* Blueberry vichyssoise
* Fennel and roasted garlic gazpacho
* Lemongrass and coriander vichyssoise
* Mango gazpacho w/ pickled shrimp
* Spanish almond and grape
* Peach, mint and ham
* Watermelon and tequila soup