Mon-Thu 11am-10pm
Fri 11am-11pm
Sat 12pm-11pm
Sun 12pm-10pm (Dinner menu only)

3411 Washtenaw Ave.
Ann Arbor, MI 48104
(next to Arborland Mall)

(734) 971-0484

Soup Recipes

CHICKEN GNOCCHI (Yeilds 1 Gallon)

INGREDIENTS

  • 1 ea. large Spanish onion
  • 3 ea. celery stalks
  • 2 ea. medium carrots
  • 4 oz. butter
  • 4 tbl. all purpose flour
  • 1 tsp. thyme leaf (fresh chopped or dried)
  • 1 lb. boneless chicken breast, diced
  • 1 lb. potato gnocchi
  • 4 oz. lemon juice
  • 2 qt. chicken stock
  • salt & pepper to taste
METHOD
  1. Peel the onion and rinse the celery and carrots. Small dice them and combine in a small bowl.
  2. Melt butter in a stockpot and cook the diced vegetables for a few minutes. Add the diced chicken breast meat and brown it completely.
  3. Stir in the flour to absorb the butter and add the stock. Stir well and allow the soup to simmer for 20-30 minutes or so.
  4. Stir in the gnocchi and let it return to a boil. Cook another 5 minutes or until the gnocchi are tender. Taste for salt & pepper and serve.

Honey Spiced Butternut Squash (Yields 1 Gallon)

INGREDIENTS

  • 4 oz. unsalted butter
  • 2 large chopped onion, peeled and diced
  • 2 pinch ground cinnamon
  • 1 pinch ground cloves
  • 2 pinch ground ginger
  • 2 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • 2 large butternut squash, peeled, de-seeded and diced
  • 1 gal. chicken stock, or bullion and water
  • 1/2 qt. heavy cream, half & half or milk with be fine
  • 4 oz. honey, or brown sugar
  • 4 oz. butter
  • 4 oz. flour
METHOD
  1. Heat the butter in a large stock pot. Add onions and cook just until translucent. Add the spices and stir well. Now add the diced squash and the stock and bring it to a boil. Reduce heat to a simmer and simmer for an hour or so. Stir frequently with a whisk while trying to break up the squash as it softens.
  2. Meanwhile, in a separate pan, heat the 4 butter and stir in the flour to make a roux. Let bubble a little before removing it from the heat.. Also pull the cream out of the cooler to warm a little towards room temperature.
  3. Once the soup has cooked enough for the squash to puree, you can add a little bit of the roux you just made to smooth out and suspend the pureed squash with the stock. The roux will need 5 - 10 minutes to thicken.
  4. Pour in the honey and then the cream. Stir well and then remove from the heat, and serve.

Cream of Mushroom & Sausage (Yields 1 Gallon)

INGREDIENTS

  • 1 ea. large Spanish onion
  • 3 ea. celery stalks
  • 4 oz. butter
  • 4 tbl. all purpose flour
  • 1 tsp. thyme leaf (fresh chopped or dried)
  • 1 lb. bulk Italian sausage (or link sausage with the casings removed)
  • 1.5 lb. button mushrooms
  • 2 qt. chicken stock and or mushroom stock
  • 1 qt. cream or milk
  • salt & pepper to taste
METHOD
  1. Peel the onions and rinse the celery. Coarsely chop them and use a food processor to finely mince them. Melt the butter in a stockpot and cook the onions and celery for a few minutes. Add the sausage and brown it completely.
  2. Meanwhile, de-stem the mushrooms and mince the stems in a food processor. Add them to the browning sausage. Slice the mushroom caps and add them along with the thyme leaves.
  3. Let the mushrooms cook for 5 minutes or so. Stir in the flour to absorb the butter and add the stock. Stir well and allow the soup to simmer for 5 minutes or so. Them, stir in the cream or milk.
  4. Taste for salt & pepper and serve.

Minestrone (Yields 1 - 1.5 Gallons)

INGREDIENTS

  • 1 fresh garlic clove, crushed
  • 1 oz. extra virgin olive oil
  • 1/2 head cabbage, green and diced
  • 2 ea. carrots, half moon sliced
  • 1 stalk celery, diced
  • 2 cans 32 oz. diced tomatoes
  • 2 ea. 6 oz. cans of V-8 juice
  • 1 ea. 16 oz. can northern beans, not drained
  • 1 ea. 16 oz. can Garbanzo beans, drained
  • 1 tbl. dried basil
  • 1 tbl. dried oregano
  • 1 tsp. sugar
  • 1/2 cup small soup pasta
  • salt & pepper to taste
OPTIONAL
  • fresh spinach, chopped
  • freshly grated parmesan
METHOD
  1. Combine oil and garlic in a stock pot. Lightly brown garlic. Add the vegetables, the oregano, and basil. Cook for 5 minutes. Add all tomato products and bring to a boil.
  2. Add pepper and sugar. Stir and add the beans. Allow the soup to simmer for 10 minutes while stirring. Add the soup pasta, stir and cook for another 10 minutes or until the pasta is done. Taste for salt & pepper.
SERVE
Put the optional spinach in bowls and ladle the soup over. Top with the freshly grated parmesan cheese.