30 Soups.

My monthly rotating soup menu for the Autumn-Winter soup season:



Tomato basil soup with seven-cheese herbed focaccia

Curried yellow squash soup with turmeric oil, black mustard seeds, and chives

Butternut squash soup with a dollop of boursin whipped cream

Sweet potato soup with toasted marshmallows

Nicaraguan rondón with platanos fritos

Lentil soup with pancetta cracklings and grissini

Blistered corn chowder with chorizo and baby jalapeño corn muffin

Manhattan clam chowder

Asparagus soup with lemon mascarpone cream

Creole gumbo with steamed rice and tempura oyster

Cream of celeriac with fried capers and beer bread

Cauliflower soup with torched egg yolk, smoked paprika oil, and chives

White bean soup with truffle oil and fried shallots

Lobster wonton soup with fortune cookie

Pumpkin soup with fried sage and dark rum applesauce

Potato soup with thick-cut bacon, chili oil, and crème fraiche

Bouillabaisse

Red bell pepper bisque with dried kalamata olives and whipped goat cheese

Cream of mushroom soup with brown butter and thyme croutons

Italian wedding soup with pizza crusts

Ostrich chili with wild boar sausage and sourdough

Black bean soup with cilantro sour cream and chili threads

Potato and leek soup with Cahill’s porter cheese and root vegetable chips

Red beetroot soup with dill crème fraiche and black pepper pancakes

Golden beetroot soup with aged balsamic and toasted caraway pumpernickel croutons

Carrot soup with citrus yoghurt and maple candied pecans

Split pea soup with mint chimmichurri and seared scallop

Truffled oxtail stew with rosemary bread

Cream of spinach with Reggiano gratin and bruschetta

Baked potato soup topped with ‘everything’