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Cards In This Set
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New Orleans Red Bean
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Monday. A traditional spicy New Orleans Soup. Rich Chicken Stock with onions, peppers, Andouille sausage and Tasso Ham. 8 oz. Topped with Basmati white rice.
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Tomato Soup
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Tuesday. Only vegetarian soup. Tomato based soup with tomato juice, heavy cream, yellow onions, curry powder, and coconut milk. 8 oz. Garnished with rustic croutons and drizzled with honey.
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Mexico City Soup
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Chicken stock, pulled chicken, Spanish risotto, fresh tomatoes, zucchini, and avocado. 7 oz. Garnished with cilantro and Jack cheese.
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Tortilla Soup
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Thursday and Sunday. Rich chicken stock thickened with a puree of tortillas. Roasted chicken and cilantro. 8 oz. Garnished with shredded Cheddar cheese, diced tomato and radish. Fresh Avocado (optional)
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Clam Chowder
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Friday. This is a cream based soup with leeks, potatoes, and clams. 8 oz. Garnished with parsley, 8-10 oyster crackers and fresh cracked pepper.
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Fire House Chili
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Saturday. A Texas style chili. With seared sirloin and beans. 6 oz. Garnished with grated Cheddar cheese and chopped white onion. 10-12 tortilla chips (served on an a la carte plate).
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Important Note
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All appetizer soups, and soups going with salads must be made by the home-base server. Please make sure soup arrives before entrees or salads. expo will only make soups that are marked "entree" on the check when rung in with other hot food.
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