Here at Ellie’s Table, we keep our menu fresh + exciting by introducing a new soup rotation every month. We are starting May off on the right note by serving a week of Mexican soups leading up to Cinco de Mayo (May 5th). For the first week of May, we will be cookin’ up a special, Mexican-inspired soup each day:
Thursday, 5/1: Southwestern Spicy Chicken Corn Chowder with Fire-Roasted Jalapeño
Friday, 5/2: Sopa de Mariscos with White Gulf Shrimp, Crab, & Chorizo
Saturday, 5/3: Chicken Poblano & Rice (Classic Caldo de Res with Chicken)
Sunday, 5/4: Classic Albondigas Soup
Monday, 5/5: Mexican Pork & Vegetable Mole Stew served with Rice & Handmade Tortillas
Starting May 6th, and for the rest of the month, we will be making the following soups on the following days:
Mondays: Tuscan Vegetable Minestrone
Tuesdays: Spring Sweet Pea Soup (chilled) with Tendrils and Prosciutto
Wednesdays: French Onion with Gruyere Cheese
Thursdays: Navy Bean & Ham Bone
Fridays: Seafood Bouillabaisse with White Gulf Shrimp, Scallops, White Fish, & Saffron Butter
Saturdays: Rotisserie Chicken Corn Chowder
Sundays: Classic Albondigas Soup
Our May seasonal soup—which we will offer every day beginning May 1st—is a heart-healthy, vegan Fire-Roasted Heirloom Tomato & Watermelon Gazpacho (served chilled). This refreshing soup originated in ancient, Moorish Andalusia + is still a summertime tradition in Spain. The cold temperature of the soup rejuvenates the body during hot months. Our version stays true to the classic preparation with our use of tomato, but is also slightly sweet due to the addition of watermelon. Perfect as an ending to a long, sun-filled San Clemente beach day, our gazpacho is sure to satisfy + delight your palette!
Visit Ellie’s Table throughout the month of May to try all of these delicious soups—we can’t wait to serve you!