Decker Brothers Gourmet
January Soups
Chili Mole Chili Mole
Traditional chili spices are scented with unsweetened Mexican cocoa and simmered with red beans, fresh sweet potatoes, corn and pumpkin seeds (pepitos) for a unique, rich flavor.

Vegan/Gluten Free

Tuscan Veggie Soup Tuscan Veggie Soup
Tomatoes, fresh zucchini, garlic and green onion are simmered in a tomato-squash broth seasoned with fresh basil, fennel and balsamic vinegar then mixed with pasta.

Vegan/Gluten Free

Chipotle Potato Soup Chipotle Potato Soup
Hearty red potatoes are blended with a touch of sour cream. We add corn, cilantro and fresh peppers and a festive blend of South Western spices.

Vegetarian/Gluten Free

Moroccan Lentil Chickpea Soup Moroccan Lentil Chickpea Soup
This new take on a traditional favorite mixes hearty brown lentils with chickpeas and fresh vegetables. A savory blend of exotic spices add warmth to make this soup a perfect meal.

Vegan/Gluten Free

Tomato Basil Bisque with Ricotta Cheese Tomato Basil Bisque with Ricotta Cheese
Zesty tomatoes are cooked with fresh basil, balsamic vinegar and a balanced blend of spices, then blended to a creamy perfection with ricotta cheese.

Vegetarian/Gluten Free

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Green Split Pea Soup with Basil

Green Split Pea Soup with Basil Green Split Pea Soup with Basil
- Think green! Green split peas and zucchini are simmered together with garlic and fresh basil. Feel free to give in to temptation, it's great for you.

Simply put, split peas are a power house of the legume family. These peas have been specifically grown for centuries to be dried and stored for later use. Once the pea has been dried, the outer shell naturally falls off. This shell is what hold the 2 naturally occurring portions of pea together. Without the shell, the dried pea naturally splits.

Think of a peanut, another member of the legume family. When it is green and raw, the thin membrane holds the 2 parts of the peanut together. But when dried, the peanut naturally splits in half.

Popular for centuries, the split pea boasts twice the surface area of a dried bean. This allows for faster cooking and eliminates the need for soaking before cooking as is necessary with other dried members of the legume family. The most common colors of split peas today are green and yellow.

These peas are not only delicious, but have a pretty important historical significance. Famous geneticist George Mendel used these peas to study the dominant and recessive genes that pass along the color trait and helped out current understanding of phenotypes.

Split peas have been called a "super-food". They are high in protein and very low in fat. Split peas are also naturally in fiber making them the ideal dish for healthy eating.

Vegan / Gluten Free

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