I grew up in the company of ‘creators’ — family members who can turn pantry scraps into cosy meals, plain dishes into coveted heirloom recipes. Put a chef in the kitchen and magical things can happen! But while I’m all for reinventing the familiar and breaking the conventions, there is really nothing quite like the old-fashioned classics that comfort and unfold memories. That is why this year, we are celebrating our favourite time of the year with A Feast Of Traditions!

In the curation of our Christmas menu, I dabbled a lot in my home kitchen, recreating festive table scenes that made such indelible impressions on me. I remembered eating creamy, comforting Cauliflower Cheese Gratin at a friend’s Christmas gathering and unabashedly scraping off crusty cheese bits at the corners — that’s the best part! Then there was one year when my husband and I roasted a chicken so perfectly golden and juicy my beef-loving kids decided it was worth getting their hands greasy. We spent the evening in fellowship with unglamourous grease-stained lips but who’s judging? I don’t bake as much as I cook but it’s hard to forget the unadulterated joy of digging into a cookie jar and packing trays of fresh bakes as Christmas gifts. The children wrote on stickers and stuck them all crooked, but I thought that was charming!   

And what’s Christmas without our very own traditions — Christmas SouperChef Specials! This holiday season, may our balance of treasured traditions with The Soup Spoon’s signature touch of innovation indulge and impress. Whether you choose to gather at home or celebrate in our stores, we know this will be a spread worthy of the holidays! Enjoy our various Christmas promotions and from us all at The Soup Spoon, have a merry, blessed and bright Christmas!

SouperChef Anna

Follow me on Instagram handle @souperchefanna!

Beef Bourguignon
Beef Bourguignon

The movie “Julie and Julia” was a hit. I love it. The oh-so-yummy food styling of the boeuf bourguignonne just made me want to get home immediately and make my own after watching it. Even The Straits Times journalist Tan Hsueh Yun published her attempt at Julia’s most famous recipe to date. Actually, here at The Soup Spoon, we have been making this stew for years now, bringing it back as a special for Christmas every year. This is my own version and for all those who do not have the time to toil in the kitchen for hours on end, we know you are going to love this beautiful stew at The Soup Spoon! I certainly hope it will bring delight and warmth to all soup lovers and I will make Julia proud! This is essentially a chunky beef stew simmered in a scented broth with button mushrooms, French beans, sugar snaps and an assortment of root vegetables. The beloved soup that deserves a bright spot on your Christmas table! As Julia always says —“Toujours Bon Appetit”!

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Chicken Cacciatore with Portobello and Sage

Pollo alla cacciatore is a traditional Italian hunter-style stew. This was inspired by my trip to Italy in 2012, travelling through the rolling hills of Tuscany. The hunters of Southern Italy would eat this at the end of a long, bitterly cold November day and I suspect it would be made from rabbits rather than chicken. There are many variations of this recipe depending on which region of Italy you are making it, but it always combines the harvests of the forests with herbs, wine, tomatoes and mushrooms. Our version is made from marinated chicken braised with country vegetables amply flavoured with tomatoes, mustard and parmesan cheese. Portobello mushrooms add an intense earthy flavour and meaty chew, while sage gives a mellow woodsy flavour. Truly a hunter’s fare and perfect for the cool December weather!

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Roasted Cauliflower Quinoa Cheese Chowder

This year’s rendition of our online Christmas menu sees the glorious comeback of traditional holiday classics, including my Christmas must-have — Cauliflower Cheese Gratin! The cauliflower used to be a poorer cousin of the broccoli, seemingly lacking in vibrancy with its subtle white colour and mild flavour, but it looks like it has finally gained its rightful place as centre dish in recent years! The versatility of the cauliflower, its low-carb and nutrient-dense properties have propelled the once-humble vegetable into the “IT thing” to eat these days! We have chosen to roast this beautiful gem to bring out its caramelised sweetness with a smoky profile and made it even heartier with the addition of superfood quinoa. Inspired by our Cauliflower Cheese Gratin, this SouperChef boasts of creamy, cosy cheddar and cream cheese to make it a truly comforting soup to enjoy in the cool of December. Stay warm and toasty!

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Prawn bitsque
Prawn Bit-sque

Some customers tell me the very taste of this SouperChef Special reminds them of Christmas. We are souper stoked to be part of your Christmas traditions! People say cooking is a labour of love, and I really couldn’t agree more. This has to be the one of the most labourious soup I have ever made, but also one of the most satisfying. I used the age-old method with no short cuts and added in some extra steps myself to ensure I milked every drop of prawn essence there was from the shells. To cut the long story short, this is a beautifully made bisque with prawn bits (hence the coining of the word ‘bit-sque’). I sincerely hope you love this soup and can taste the hard work, effort and the copious amounts of huge prawns used in the making of this bit-sque!

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