Ajiaco
Bogotano
(Creamed Chicken and Potato Soup with Avocado and
Capers)
Apricot
and Apple Soup
Asparagus
Soup with Asparagus Flan and Parmesan Crisp
By Executive Chef John Kane, University
Club of San Francisco, CA
Avocado
Cream Soup
(Sopa de Aguacate)
Baked
Shrimp Onion Soup
By Corporate Chef Steve Jayson, Universal
Studios, Florida
Bamboo
Shoot & Mushroom Soup
Braised
Lamb Shank and Barley Soup with Porcini and Eryngii
Mushrooms, Horseradish Polenta Raft
By Executive Chef John Kane, University
Club of San Francisco, CA
Butternut-Squash
Soup with Pheasant Breast, AAlmonds,
Fried Green and Cranberry Swirl
By Executive Chef John Kane, University
Club of San Francisco, CA
Carrot,
Orange, and Tarragon Soup
Carrot
Pomegranate Soup with Lentil Salad Garnish
By Executive Chef Michael
Rubion, Napa Valley Grille, San Diego, CA
Cavaillon
Melon Soup Chamomile Sorbet
By Chef Laurent Tourondel, Cello
Restaurant, New York
Cheesy
Potato and Leek Soup
Chicken
and Green Lentil Soup
Chicken,
Asparagus, and Lemon Soup
Chilled
Cherry Soup
Chipotle
Persimmon Pumpkin Soup
By Chef John P. Workings, Waters
Catering, San Diego, CA
Coconut
Lemongrass Tapioca Soup Pineapple Beignets
By Chef Laurent Tourondel, Cello
Restaurant, New York
Cream
of Stilton and Broccoli Soup
Creamed
Chicken and Potato Soup with Avocado and Capers
(Ajiaco Bogotano)
Cranberry,
Apple, and Mint Soup
Fennel
and Roasted Red Pepper Soup
Fish
Soup Chez Panisse
By Chef Alice Water, Chez Panisse,
Berkeley, CA
Fish
Soup Cooked over the Wood Fire
By Chef Alice Water, Chez Panisse,
Berkeley, CA
Five
Mushroom Hazelnut Soup
By Chef Deborah Scheider, The Grant
Grill at the U.S. Grant Hotel,
San Diego, CA
Ginger
Consommé with Lobster Soup
Green
Vegetable and Lentil Soup
Ham
and Leek Soup
Iced
Avocado and Lemon Soup
Lobster
Base
By Master Chef Robert Sturm, Custom
Foods, Chicago, IL. and
Executive Chef Dale Festler, Landry's Seafood Houses,
Houston TX
Mushroom,
Barley, and Red Pepper Soup
Mushroom,
Hazelnut, and Roasted Garlic Soup
Passillo
Pepper Soup with Pork Carnitas
By Executive Chef John Kane, University
Club of San Francisco, CA
Potato
Leek Soup with Caged Oyster, Crème Fraiche
and Caviar
By Executive Chef John Kane, University
Club of San Francisco, CA
Pumpkin,
Coconut, and Crunchy Vegetable Soup
Pumpkin
and Sweet Potato Soup
Pumpkin
Soup
By Executive Chef James Ormsby, Plump
Jack Café, San Francisco, CA
Red
Chile Seafood Soup (Caldo
de Mariscos)
By Chef / Author Rick Bayless, Frontera Grill and
Topolobampo, Chicago, IL
Red
and Yellow Tomato Soup
By Executive Chef John Kane, University
Club of San Francisco, CA
Red
Pepper and Tomato Soup
Rhubarb
Soup with Lime Fromage Blanc Sorbet
By Chef Laurent Tourondel, Cello
Restaurant, New York
Roasted
Tomato and Basil Soup
Shrimp
and Lobster Soup
By Master Chef Robert Sturm, Custom
Foods, Chicago, IL. And
Executive Chef John Molloy, Red Lobster and
Corporate Chef Stamford Dalton, Kettle Cook
Shrimp
and Palm Heart Soup with Rice
Simple
Mirepoix Stock
By Executive Chef John Kane, University
Club of San Francisco, CA
Sopa
de Aguacate
(Avocado Cream Soup)
Sweet
Corn and Lemongrass with Lobster Tail and Chili
Oil
By Executive Chef John Kane, University
Club of San Francisco, CA
Sweet
Pea Soup, Vegetable and Croutons
By Executive Chef Jean George Vongerichten,
Jo Jo and Vong,
Manhattan, NY
Szchewan
Mushroom Soup with Seared Ahi
By Executive Chef John Kane, University
Club of San Francisco, CA
Szchewan
Noodle Soup with Grilled Prawns
By Executive Chef John Kane, University
Club of San Francisco, CA
Thai
Chicken Soup
Tomato,
Eggplant, and Crab Soup
Tri-Color
Roasted Bell Pepper Soup
By Chef Reiner Schmidt, Luxe Summit
Hotel, Bel Air, CA
Tuna
Soup with Orange and Avocado
Zucchini,
Sherry, and Fava Bean Soup |
