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    Soup’s On at Stew Leonard’s

    Prepared food program launch coincides with National Soup Month

    Stew Leonard’s 2014 “Soup of the Month” program features selections freshly prepared daily by the grocer’s in-house culinary team. Under the program, a new soup is chosen every month by Stew Leonard’s chefs, based on seasonal popularity and sold at a special price.

    “January is National Soup Month, so there’s no better time to kick off our Soup of the Month program,” noted Stew Leonard’s Executive Chef Michael Luboff. “Each soup is made with fresh, simple ingredients. I promise there’s nothing in these soups that isn’t already available in your kitchen at home … but our chefs do all the work!”

    All Year Round

    The monthly calendar serves up the following 13 soups:

    January/Healthy Vegetable: This soup contains yellow squash, zucchini, carrots, sweet potatoes and leeks, among other wholesome ingredients.

    February/Vegetable Minestrone: This warm, filling selection offers fresh veggie chunks, along with kidney and garbanzo beans.

    March/Split Pea: A thick base of peas, onions, and garlic, augmented by chunks of kielbasa, carrots, and potatoes, creates a rich, hearty offering.

    April/Pasta Fagioli: A traditional Italian soup with carrots, onions, celery, bacon bits, beans, and pasta, this soup is usually served with a topping of grated parmesan cheese.

    May/Manhattan Clam Chowder: Clams, tomatoes, onions and a dash of Worcestershire sauce result in this fresh-tasting soup.

    June/Gazpacho: This refreshing soup, normally served cold, showcases tomatoes, onions, garlic and fresh herbs.

    July/Chicken Chili: This three-bean recipe was created in-house by Stew Leonard’s chefs.

    August/Chicken and Corn Chowder: Chunks of chicken and corn blend with Stew Leonard’s milk and heavy cream, enlivened by a kick of chipotle.

    September/Tomato Bisque: A flavorful puree of tomatoes and Stew Leonard’s cream that pairs especially well with a grilled cheese sandwich.

    October/Butternut Bisque: Butternut squash, ginger, fresh rosemary, fresh sage, and a pinch cinnamon result in a fragrant, robust soup, with freshly squeezed orange juice providing an extra jolt of flavor.

    November/Pumpkin and Corn Chowder: Honey, carrots, cream and nutmeg merge with pumpkin to create a silky base featuring corn and finely chopped sage.

    December/Lobster Bisque and New England Clam Chowder: Stew Leonard’s butter, heavy cream and whole milk, along with real lobster meat in the bisque, set these selections apart.

    Each Soup of the Month will be available in quarts at the special price of $4.99, while December’s soups will sell for $6.99/quart.

    Family-owned and –operated Stew Leonard’s has four stores, in Norwalk, Danbury and Newington, Conn., and Yonkers, N.Y.
     

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