October 7, 2012 at 10:57 AM
Whether you’re shopping downtown or home raking leaves, many of Westfield’s renowned restaurants have delicious hot soups you can enjoy any time, any place this fall season.
“At DeliveryNow.com we are heading into ‘soup season,’” said Paul Birrell, president of the Scotch-Plains based company that delivers from over a dozen Westfield restaurants (and many more from the surrounding area) to your home or office. “Many restaurants either limit their soup selections during the summer or even eliminate soup from the menu until the weather gets cooler. So soup lovers can start getting excited as the soup masters of Westfield start getting creative.”
According to Birrell, DeliveryNow.com’s top five Westfield soup sellers of the year are:
1. Wild Greens: Turkey Chili
2. Feast Catering: Lentil
3. Brick Oven: Classic Minestrone
4. Feast Catering: Roasted Tomato and Red Pepper
5. The Office: Crock of Onion
Birrell told TAP that his staff—many of whom are soup lovers themselves—has their own list of favorites. They recommend Jeffrey’s of Westfield for their Baked Potato Soup and French Onion Soup (“A daily special when the chef is up to it,” said Birrell), Hershey’s Chili con Carne (“We think it’s the best chili in town, period.”), Wild Greens’ Chicken Tortilla, Mojave Grille’s Vegetarian Black Bean (“Seriously, this soup is an absolute experience.”) and Theresa’s for their Roasted Tomato Soup.
With most restaurants, not every soup is available every day, which is why DeliveryNow.com offers a mini newsletter weekday mornings containing the day’s available soups. To receive it, email firstname.lastname@example.org and write “I like soup.”
Savory Spice Shop’s Chai Spice-Infused Sweet Potato Bisque
1 1/2 lbs. sweet potatoes, peeled & diced
1 pkg. Chai Spice Mix
4 cups chicken broth
1/2 tsp. Saigon cinnamon
1/8 tsp. ground cloves
1/4 - 1/2 ground white pepper
1/4 cup brown sugar
1/2 tsp. salt
1/8 tsp. ground cardamom
1/4 cup heavy cream
1/4 cup apple juice
May use an immersion blender or hand blender if needed, although the end product may be a little chunkier.
Combine sweet potatoes and Chai Spice Mix with chicken broth in a large pot. Boil over high heat until sweet potatoes are fork tender. Remove muslin bag and drain sweet potatoes, reserving the liquid in a bowl.
In food processor, puree potatoes until smooth, adding back chicken broth as needed to desired thickness. Add cinnamon, cloves, brown sugar, salt, white pepper and cardamom; pulse to combine. Add heavy cream and apple juice and pulse to incorporate. Reheat if needed. Do not boil.
4 cups+ depending on liquid added.
This bisque is wonderful served with Sage & Savory croutons. Cube day old French bread and drizzle with olive oil. Dust with 1 tsp. Sage & Savory blend per cup of bread. Bake on cookie sheets in 300 degree oven for 10-15 minuets or until crispy and browned.