Below is a selection of the soups we’ve served in the first two months the café has been open. All are made from scratch using high quality ingredients such as antibiotic-free chicken; fresh vegetables and herbs; locally-raised turkey, and beef; canned and bottled local tomatoes and local frozen corn; and an assortment of healthful and delicious legumes.
We feature a vegetarian soup and a meat-, fish-, or poultry-based soup every day. Many days the soup includes a vegan offering. Stop in for lunch and savor a bowl of one of our ever-changing soups, which change with the seasons.
Please call Baba Olga’s (215-849-1007) to find out todays’ offerings.
Yellow Split Pea Soup with Lancaster Turkey Sausage
Yemenite Curried Lentil Soup (vegan)
Get Your Signed Copy
THE SOUPMAKER’S KITCHEN: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup (Quarry Books, July 2013, $24.99) by celebrated cookbook author and café chef manager Aliza Green is a step-by-step cook’s complete guide to making soup, broth, potage, chowder, minestre, minestrone, bisque, and borscht.
Get your copy at Baba Olga’s Café and ask for the author Chef Aliza Green to sign it for you!
Explore more than 50 soup recipes – plus variations on each – from all over the world, and in every style of soup you might want to eat, including a chapter on refreshing chilled summer soups.
African Yam & Peanut Soup
African Yam & Peanut Soup with ginger, cumin & tumeric (vegan) (Photo by Steve Legato, stevelegato.com)