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SOUP MENU
Menu for the week
(Nov 19 - Nov 25)
We change our menu every Wednesday, visit our Soup Menu section every 2 weeks to get the latest update!
All time favourite (Available daily)
Beef Goulash
Prime beef cut stewed with the infamous paprika and loaded with starchy vegetables to make it a meal in itself.Boston Clam Chowder
Each scoop contains chunky clams mixed with the celery greens and potatoes that are so soft they simply melt in the mouth. In contrast, the chewiness of the clams and the crunchiness of the celery bring about a wholesome meal. Meatless Minestrone with Gremolata
Feast for the eyes with the wonderful burst of colours - the green and white flesh of zucchinis, the blood red kidney beans, the plump tomatoes, the fragrant aroma of fresh basil and the multi-coloured farfarlle. Thick with ingredients, each mouthful is a burst of flavours with the gremolata giving a slight garlicky after taste. Roasted Pumpkin with Caramelized Apple & Toasted Almonds
Pumpkin roasted to perfection with a blend of spices. The apple & almonds give a surprise flavour and added crunch. Tangy Tomato with Basil
Concocted by Souper Chef, Anna Lim. It is a vegetarian puree of roasted tomatoes and basil. Orangey hue with a tinge of red, this soup is creamy and has the smell of freshly roasted tomatoes blended to perfection. On first taste, it slides down the throat with smoothness, first tasting tangy and then slightly spicy…leaving a warm tingling after taste. Tokyo Chicken Stew
Succulent chicken seasoned in The Soup Spoon’s homemade marinade to form the delectable teriyaki flavoring
known the world over. Simple and authentic, the marinated chicken is simmered in a broth of sake and mirin
with an assortment of oriental vegetables like lotus roots, shitake, enoki mushroom, white radish, bamboo shoots
making this a hearty and well balanced meal. Velvety Mushroom Stroganoff
Feels almost like eating fresh mushrooms out of the field. The mushrooms are so smooth, they glide down the throat. This soup is overpowering with the aroma of mushrooms perfect for mushroom lovers.
New Menu (Changes every 2 Weeks)
** Chef Special ** Burgundian Style Beef with Red Wine and French Beans
Soup is so important to French dining that few French people can imagine dinner without it. A family dinner always starts with soup. I love the traditional rich meat stews of the cold mountainous regions of France. Here, I have cooked a beef stew similar to the traditional boeuf sauté à la bourguinonne , the classic red wine beef stew from Burgundy. Chunks of beef are simmered in a herb scented red wine broth with button mushrooms, French beans, sugar snaps and assortment of root vegetables. May you enjoy its richness and be intrigued to find out more about its culture and their stories.** Chef Special ** Lemony Chicken with Milk
I have always like tangy food. In this very own creation of ours, we have marinated the chicken in lots of lemons and mustard and have cooked in a milky broth of red and green peppers, shitake mushrooms, chunks of potatoes and carrots and what else more lemons and mustard. The result: a wonderfully tangy chicken stew with chicken so silky and smooth and a broth so creamy that you just could not stop till every single drop is mopped up. ** Chef Special ** Roasted Sweet Potato with Pear and Chickpeas
This delicious creamy puree makes it ideal for anyone thinking of going
light. We have spruced things up a little by adding a touch of Packham
pear chunks and wholesome chickpeas. Sweet potato is also rich in
potassium and brain-nourishing B vitamins important for counteracting
mood-swings and emotional stress. With the rich vitamin C content of the
pear, this is an invincible combination to beat the financial woes and keep the recession blues away.
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