401 S. Columbus Blvd., Philadelphia, PA 19106

Info Reservations Menus Recipes Map Restaurant Website



10 sweet potatoes
2 baking potatoes
2 carrots
2 celery stalks
2 spanish onions
2 bay leaves
1/2 t cinnamon
1 T curry powder
2 C heavy cream
3 C maple syrup
1/2 C honey
3 C chicken stock
1/8 t cayenne pepper


  • Sweat out vegetables in 1/4 pound of unsalted butter.
  • When vegetables are soft add the remaining ingredients, except for the maple syrup, honey and heavy cream.
  • Cook on medium flame until all the ingredients are soft.
  • Puree in a blender until smooth.
  • Adjust seasoning until you achieve desired sweetness, then finish with heavy cream.
  • The garnish for the soup at the restaurant is fried shallots that have been dredged in cajun flour mixture. (all purpose flour mixed with blackening spice and salt) Fry until crispy then place on paper towel to soak up any extra oil.
  • Cilantro scallion cream: blanch 1 bunch of cilantro with 1 bunch of scallion tops, green part only; puree in blender with sour cream and season with salt and pepper.

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play