SOUP MENU

Menu for the week (Sep 1 - Sep 7)

We change our menu every Wednesday, visit our Soup Menu section every 2 weeks to get the latest update!

All time favourite (Available daily)

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 ** Nikujaga with Japanese Mushrooms and Wasabi (Beef/ Gluten/Dairy)
During the CNY holidays 2009, we went up to Xiamen in China to visit my husband's relatives. During one of our dinners, I had this sensational breaded beef steak coated with wasabi and cooked with nameko mushroom in a creamy wasabi sauce on a hotplate. I was in heaven. I told myself I must create this for all of you. I cooked this beef stew with 5 different types of Japanese mushrooms, fresh vegetables and chestnut in wasabi cream sauce.

** Chef Special ** Seafood Jambalaya with Brown Rice (Seafood/Gluten/Dairy Free)
Like all classics, jambalaya is a dish for which there are endless recipes and almost no consensus about the optimal combination of ingredients. In our version, we have followed closely with assorted seafood of shrimps and fish and calamari cooked with okra, corn kernels, peppers but we have used brown rice to increase the nutritional and health value. Brown rice contains methionine and vitamin B complexes important to help our adrenal glands which produces important hormones like adrenaline that keeps our mind and body alert and our moods high.

** Chef Special ** Simon and Garfunkel Chicken and Mushroom Ragout (Chicken/Gluten/Dairy)
Parsley, Sage, Rosemary and Thyme…. as the album goes…. Scarborough Fair/Canticle… released by the duo Simon and Garfunkel in 1966. This Ragout pays tribute to one of the most influential groups of the baygon era. Yes, this rich, creamy stew is filled with marinated chunks of chicken cooked together with the infamous foursome herbs and 6 types of mushroom including the woodsy Portobello, smooth Oyster and Abalone Mushroom, the Oriental Enoki and Shitake, and the ever popular Button Mushroom. This foursome herb are known for their mood enhancing abilities with a wide range of cleansing and protective properties. Sage eases indigestion, Rosemary is anti-inflammatory, Thyme a good expectorant, and Pasley a power anti-oxidant. Need anymore convincing?