Soup for You
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LOBSTER BISQUE (17oz)
IF ONE RECIPE MADE AL THE RENOWNED SOUP CRAFTSMAN THAT HE IS TODAY, IT IS PROBABLY THIS ONE.
Other "bisques" are merely flavored with seafood; any actual pieces require a soup search party to find. Ours is loaded with fresh-caught North Atlantic seafood. And it's lovingly cooked and impeccably flavored with Al's inimitable spice medley. When the New York Times called Al's treasures "Art, not soup" we think they had this in their mind (and their spoons).
TOMATO BISQUE (17oz)
TOMATO AND BASIL IS ONE OF THOSE CLASSIC CULINARY PAIRINGS THAT INEVITABLY BELONG TOGETHER.
And Al's combination of perky, fresh tomato flavor and a bright blast of basil is as a perfect a version of the classic as you can get. Many of our soups shine with their artful coming-together of multiple ingredients. Here, Al's (may we use the word?) genius is manifest in the triumph of simplicity.
CHICKEN NOODLE SOUP (17oz)
WITH GRANDMOTHERS AROUND THE WORLD, FROM EVERY CULTURE, VOCIFEROUSLY CLAIMING THAT THEIR RECIPE IS THE BEST, WE ENTER THE COMBAT ZONE OF CHICKEN VEGETABLE WITH FULL RECOGNITION OF ITS DANGERS.
But we're fully prepared. The art of Chicken Vegetable resides in the stock, of course, and Al's starts with chickens that he has personally selected, yielding a broth that is dense with flavor. The vegetables are added at the right time, so they maintain they cruciferous integrity and never become mush. We don't ever like to challenge the wisdom of grandmothers, so we'll leave that to you.