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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Vegetable Posole Soup

Vegetable Posole Soup Vegetable Posole Soup
This spicy soup is made with a Pasilla pepper and tomato base. We then add hominy, carrots, kale, peppers and Mexican spices to create a healthy new twist on an old favorite.

Vegan/Gluten Free

Posole has been around for hundreds of years in Latin America as far back as the Pre-Columbian discovery. Posole began it's fabled tradition as a celebratory soup served as part of ritual feasts and special occasions. Historically, the key ingredients of pork and corn have remained throughout it's fabled past. We have created a delicious vegan version by omitting the pork and using fresh greens, Anaheim peppers, carrots and aromatic spices.

So what is hominy? Hominy is simply a dried kernel of maize (corn) that has been soaked in an alkaline solution, usually lime or lye. This treatment naturally breaks down the hull and germ of the kernel and allows the corn to swell to almost twice it's original size.

Once finished with this process, the swollen kernels can be dried as hominy, or turned into masa. And this masa is the dough that is used in making tortillas, tamales and many other important Latin American recipes.

Uses for the dried hominy does not stop there. The kernels can be ground into uniform pieces of smaller and made into polenta or grits (depending on the region). Corn has be instrumental in shaping cuisine all over the Americas and hominy as taken center stage for centuries.

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