Anyone have any recipes from Salmagundi gourmet soup restaurant?

Question

They were a chain all over the West coast. Used to go to one in South Coast Plaza. They served over 30 kinds. Much better than Soup Plantation. Was bought by mega company and destroyed in late 80's. Soups were things like North Beach minestrone, Al fresco avocado, icy dilled cucumber, and Grant Avenue chicken. Someone must have worked there and saved the recipes. It's kind of a cult thing like The Magic Pan.

Answer 1

SALMAGUNDI RESTAURANT SOPA DE TORTILLA

Source: Favorite Restaurant Recipes by Bon Appetit

Servings: 6-8



3 pounds chicken pieces

4 quarts water

1 teaspoon celery seeds

1 teaspoon whole black peppercorns

2 garlic cloves, peeled

1 (1-pound) can whole peeled tomatoes, undrained

1 onion, cut into 1-inch pieces

1 green pepper, cut into 1-inch squares

3 sprigs fresh cilantro

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground white pepper

1 garlic clove, minced

1 (10-ounce) package frozen corn

4 green onions, coarsely chopped

Salt

1 cup cooked rice

2 teaspoons minced fresh parsley

TO SERVE:

Tortilla chips and freshly grated cheddar cheese (garnish)



Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool.



Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes.



Add corn and green onion and simmer 10 minutes more. Season with salt to taste.



Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through.



TO SERVE:

Ladle into warm bowls and garnish with tortilla chips and cheddar cheese.

Answer 2

Lentil, Garlic and Rosemary Soup A cleansing and fortifying soup for the winter, combining the immune boosting properties of garlic and rosemary with the nutritious content of the lentils and carrots (zinc, iron and carotenes) . This recipe makes a large pot of soup - will feed 6 people at 2 sittings or you could freeze half for later. Ingredients: 500g/12oz/2 cups of red lentils approx 9 or 10 cups of water 1 whole bulb of garlic, peeled and finely chopped either a large sprig of fresh rosemary, finely chopped or two teaspoons of dried 4 medium carrots diced quite small seasalt to taste Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients. Reduce to a simmer and add the garlic, rosemary and carrots. Cook for a further 20 minutes until everything is ready and add the salt.

Answer 3

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Answer 4

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As a matter of fact I do. This makes a huge pot of soup so you may want to cut the ingredients in half or quarter it. 1 can of vegetable broth 1 can tomato paste 1 can stewed/chopped tomatoes 1 head napa cabbage or green cabbage, shredded 1 yellow onion, sliced 1 leek, sliced half a bag of fresh spinach, or 1 can of spinach 2 stalks celery, chopped 3 cloves of garlic, finely chopped 1 tsp Chalula, or tabasco sauce 1 to 2 cups red or green lentils (your choice) 1 tbsp olive oil 1.5 to 2 cups water 1 stick rosemary, fresh 2 tbsp Basil, dried or 1 tbsp fresh 2 tbsp Tarragon, dried or 1 tbsp fresh salt/pepper to taste In a large pot, heat oil over med heat, and add garlic and let cook for 1 min. Then add onion and leek to pot and cook until slightly brown on the edges. Combine broth, tomatoes, tomato paste, and water together with the onions and leeks. Bring to a boil over high heat then add lentils. Bring to boil again over high heat and add all herbs, chalula/tabasco and salt/pepper to taste, the rosemary stick should be added whole, you will remove when ready to serve. Cover and reduce heat. Allow to cook for 30 min or until lentils are soft. Then add cabbage and spinach and allow the greens to wilt slightly. Remove rosemary and serve. Goes well with slightly toasted pita bread. hope you like it, Enjoy!!!! EDIT: oh wait switch the amounts of dried to fresh herbs. Dried herbs always have a stronger flavor so you need less than you do with fresh, so it would be 1tbsp dried and 2 tbsp fresh. sawwy.

Answer 5

Fruits are sweeter and take less effort to arrange, generally, so I tend to eat more fruits. Unless our company is talking caned, but still, you usually heat up the veggies, so another vote for fruit.