Soups, Gumbos, Bisques, Titles & Desc.

Aurora Catering's

Soups, Gumbos and Bisques, Titles & Descriptions

(Just click on a title and the link will bring you to the description)

Chilled Cucumber Soup
Corn Crab Bisque
Egg Drop Soup
French Onion Soup
Gumbo YaYa
Oven Roasted Garlic and Leek Soup
Oyster-Artichoke Soup
Prime Rib Soup
Seafood Gumbo
Smoked Duck and Andouille Gumbo
Soup Du Jour
Turtle Soup
Vichyssoise

Chilled Cucumber Soup
Garden fresh cucumbers are peeled and deseeded, then blended with yogurt,
dill weed and white wine. This is one of our favorite warm weather soups.

Corn Crab Bisque
These two were made for each other. Corn and fresh picked crabmeat simmered
with cream and selected seasonings make this soup the best combination since
red beans and rice.

Egg Drop Soup
This soup is definitely our favorite Oriental soup. We start with a very
light chicken stock then season with chopped green onions and, of course,
farm fresh eggs. But what came first, the chicken or the egg?

French Onion Soup
We start with our homestyle aujus then add sweet Vaidalia onions and our
Aurora Catering croutons. We top our French onion soup with golden brown
provolone cheese. Oooh, Oui!!!

Gumbo YaYa
"YaYa" gets its name from the French expression of a mistake,
since the Chef thinks he has burnt the roux (but not). The trick is a very dark
brown chocolate colored roux that is rich in flavor. The gumbo is made
with a slow simmered turkey stock, andouille sausage, and pulled turkey meat.

Oven Roasted Garlic and Leek Soup
Whole pods of garlic are slow roasted to a golden brown. This roasting removes
much of the harsh garlic flavor while maintaining that unmistakable rich
base seasoning that the herb is known for. Our chicken stock and Chablis
complete the recipe.

Oyster-Artichoke Soup
Heavy whipping cream smothers two of South Louisiana's favorite foods;
Oysters from the Gulf of Mexico and Artichokes from the Garden. We season our
rich soup with dry Chablis white wine, plenty of garlic and white pepper.

Prime Rib Soup
We take the ends of our delicious prime rib, cube it then add carrots, celery,
onions, and tomatoes to make a rich and full bodied vegetable soup.

Seafood Gumbo
Our gumbo took top honors at the Lafitte Seafood Festival in '87, '89, and '91.
We start with a roux and simmer fresh Cajun seasonings with crabmeat, oysters,
and shrimp. What more can you ask for, Cher?

Smoked Duck and Andouille Gumbo
We slow simmer the duck bones to make a rich stock then marry the flavors
of Laplace andouille, pulled smoke duck, and Cajun seasonings into one
of Louisiana's most famous gumbos. Our recipe took honorable mention
in the National Cookshack's 1994 Smoked Foods Recipe Sweepstakes.

Soup Du Jour
Always a delight, we've chosen several of our Chef's favorite soups and offer a
special soup daily.

Turtle Soup
We start our turtle soup with a dark roux then sauté onions, bell peppers and
celery, next succulent turtle meat and Cajun seasonings are added and simmered
for several hours. Our secret is to cool the soup overnight then add minced
hard boiled eggs and cream sherry.

Vichyssoise
Some people tend to think of soups as a hot dish, well for every rule there
is an exception. Our family recipe for the traditional Vichyssoise (Cold
Potato Soup) is the best example of an exception I can think of!

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