Decker Brothers Gourmet
June Soups
Chili Cubano Chili Cubano
Chocked full of vegetables and green olives, this sensational chili is seasoned with a savory mix of Cuban Spices.

Vegan/Gluten Free

Vegetable Posole Vegetable Posole
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

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

Pumpkin Thai Soup Pumpkin Thai Soup
Rich and aromatic Thai red curry, coconut milk and a touch of peanut butter go into this velvety, vegan "bisque". This sensational soup has San Diego simmering.

Vegan/Gluten Free

Vichyssoise Vichyssoise
This traditional French-inspired soup is typically served cold, but can also be heated and enjoyed on a cool summer evening. We simmer red potatoes with onions, leek, garlic, green onion and a touch of sour cream for a bright, fresh flavor.

Vegan

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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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