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Blast from the past - Salmagundi's [moved from San Francisco Bay Area board]

  • c

I expect a lot of us used to depend on this place for a great lunch - super soups, great salads, breads, desserts. And then they were gone.

In checking the internet, the only recipe from them I've been able to find is their Sopa de Tortilla.

Does anyone have any others? Like their awesome Mulligatawny, their Cream of Mushroom, their Navy Bean, etc, etc...

I'd hate to think all of those recipes are lost forever. Help?

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  1. I remember the Mulligatawny well. It had sliced apples floating on top and was fabulous.

    1. Going over my clippings notebook I saw that Bon Appetit had run their German Lentil Soup with Garlic Sausage recipe. Never tried it so cannot confirm that it is the real deal but it is worth a try. Hope it fits the bill.

      Salmagundi German Lentil Soup with Garlic Sausage

      Serves 6
      2 quarts beef or chicken broth
      1 cup lentils, rinsed and sorted
      1/2 cup finely chopped carrot
      1/2 cup finely chopped celery
      1/2 cup finely chopped onion
      1 teaspoon freshly ground pepper
      1 medium orange, quartered
      3 parsley sprigs
      1 teaspoon fresh thyme leaves or 1/2 tesapoon dried, crumbled
      1 bay leaf

      1/2 pound salt pork
      2 tablespoons all purp. flour

      1/2 cup sour cream
      2 tablespoons dry Sherry
      6 cooked unsmoked all beef garlic sausages, cut into 1/4 inch slices

      Combine broth, lentils, chopped vegetables, and pepper in a large saucepan. Tie orange, parsley, thyme, and bay leaf in cheesecloth bag. Add to saucepan. Bring mixture to a boil over high heat. Reduce heat and simmer until lentils are tender, about 45 minutes. Meanwhile, bring large saucepan of water to boil over high heat. Add salt pork and blanch for 10 minutes. Drain well and cut salt pork into 1/2 inch cubes (about 1 1/2 cups). Transfer to medium skillet. Place over medium heat and cook utnil salt pork begins to render fat, then increase heat to medium high and saute until browned on all sides, about 20 minutes. Pour off all but 2 tablespoons of fat and reduce heat to medium. Add the flour, stirring constantly, for 2 minutes. Add to simmering lentil mixture and sontinue stirring for 15 minutes. Discard cheesecloth bag. Combine the sour cream and Sherry and stir into the soup. Taste and adjust seasoning, adding more water if too thick. Add sausage and heat through.
      susan wing

      1. I actually got the Gazpacho recipe from the manager of the Salmagundi that used to be near Market Street.

        Cold Gazpacho Soup (as served at Salmagundi, San Francisco)

        1/2 cup olive oil
        1/4 cup red wine vinegar
        32 oz tomato juice
        pinch cayenne pepper
        1 tsp black pepper
        1Tbsp salt
        8 whole tomatoes
        2 red onions
        3 bell peppers
        1 oz sliced almonds
        3 cloves garlic, minced
        Serves 6-8
        Parboil tomatoes in boiling water until the skins begin to peel. Immediately remove from water and let cool.
        Peel and dice the cucumbers into 1/2 inch size cubes and set aside.
        Peel and fine dice the red onions and set aside.
        Fine dice the bell peppers and set aside
        Go back to the cooled tomatoes, peel and core and dice into 1/2 inch cubes and set aside
        Whisk olive oil and vinegar together; add the tomato juice and seasonings and whisk well
        Add all the set aside diced vegetables, sliced almonds and minced garlic cloves
        Refrigerate overnight
        Top with sour cream if desired

        1 Reply
        1. re: mlapedis

          I am in HEAVEN!! MY mother, God love her, is the world's most uncreative cook. If the recipe didn't have ground beef, she didn't serve it. For all of her culinary faults, however, she was a fabulous shopper and frequently took me (the only daughter) to South Coast Plaza, where we would shop and enjoy lunch. I had two favorite restaurants there, Salmagundi and The Magic Pan. I loved the Gazpacho so well that I will probably make this at home this weekend!

          Thank you, fellow chowhounds, for this amazing thread!

        2. I'm sorry I don't have any recipes for you. Just wanted to say thanks for a great walk down memory lane. I used to have lunch there numerous times a week when I worked in the financial district in SF in the late 70s. I don't know how I'd rate their food today after 30 years of great dining, but I loved their soups and salads then!

          1. This recipe was printed in Bon Appetit (in their Restaurant Recipe Section) but is not on epicurious.com.

            Salmagundi 's Sopa de Tortilla

            3 pounds chicken pieces
            4 quarts water
            1 teaspoon celery seeds
            1 teaspoon whole black peppercorns
            2 garlic cloves, peeled
            1 (1-pound) can whole peeled tomatoes, undrained
            1 onion, cut into 1-inch pieces
            1 green pepper, cut into 1-inch squares
            3 sprigs fresh cilantro
            1/2 teaspoon ground cumin
            1/4 teaspoon cayenne pepper
            1/4 teaspoon freshly ground white pepper
            1 garlic clove, minced
            1 (10-ounce) package frozen corn
            4 green onions, coarsely chopped
            1 cup cooked rice
            2 teaspoons minced fresh parsle
            4 oz Tortilla chips
            1/2 lb grated Cheddar cheese

            Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 min.
            Remove chicken from broth and let cool. Strain broth and return to pot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 min.
            Add corn and green onion. Simmer 10 min.
            While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through.
            Garnish each bowl with a few crisp tortilla chips and Cheddar.

            1. My best friend and I were both managers at Salmagundi in the the late 70s/early 80s. I've got all the quiche recipes, a few dessert recipes, and half a dozen soup recipes including Mulligatawny. I'll get them on the computer and then post them if you'd like. I'd KILL for the Italian Sausage Soup which I was foolish enough not to take with me. If anyone has it, please post it. 3 decades is enough withdrawal time, I think.


              9 Replies
              1. re: crazyestredhead

                @crazyestredhead please post the recipes fro Mulligatawny and any others that you have...I miss Salmagundi's...

                1. re: crazyestredhead

                  I am SO glad I found this site. crazyestredhead, I worked at the one in southern california in the late 80's as a manager! I REALLY miss their menu and have wished I could have had some of their recipes. If you could send me what you do have I would appreciate it. I miss the Mulligatawny, the California Medley soup and the Sopa De Tortilla as well as all of the other magnificent soups and sandwiches they had to offer. To bad big companies ruin what starts!!!!

                  1. re: lmozer1

                    I know this post is really old, but I had a craving the other day for the Mulligatawny. I used to go to the one that was in the Brea Mall when I was in High School in the '80's. I remeber the smell of their food wafting out into the walkway and wishing I had a real job and could eat there everyday.

                  2. re: crazyestredhead

                    Hmmm.... Wondering if this will get to you after all this time. It's worth a shot.

                    I'd love to get the Mulligatawny recipe. I ate a lot of quiche, salad and soup at the Salmagundi's on Geary but loved the Mulligatawny best of all.

                      1. re: crazyestredhead

                        Hi, I know this is an old message, but do you remember their oriental chicken salad, that was amazing, do you happen to have the recipe?

                        1. re: JaneMita

                          Sorry, I think that menu item appeared after I left.


                        2. re: crazyestredhead

                          Thank you all the postings- as a 18-19 year old, serving soup in the embarcadero , the perk was the food!
                          I am going the cheddar soup and spinach quiche a shot this weekend. My Brother also worked at Bush street I think-
                          Thank You
                          Annie and Val

                          1. re: anniem57

                            Where on Bush Street was this? I thought I knew all the locations.

                        3. So sorry for the delay. Life just gets in the way sometimes. No, ALL the time! I'll go digging and chat with my best friend who was also a manager at Sal's. I'll see what I can come up with. CRH

                          5 Replies
                          1. re: crazyestredhead

                            Excellent, thanks! While you're at it, I would dearly love the recipe for the cheddar soup, if it's around.

                            I still miss the place (Geary), 35+ years after I used to regularly go there.

                            1. re: Steve Green

                              I was never a fan of the cheddar as I preferred the broccoli cheese soup instead. However, I do believe I have the cheddar recipe. I'll check, I promise.


                              1. re: crazyestredhead

                                Appreciate it! I still remember the recording: "Thank you for calling Salmagundi. Our soups today are......". That recording often helped me decide where I was having lunch.

                                They had expanded into several locations (in the 80's, I believe), then dwindled down to one location on Kearny St., One day there was a note in the window, saying goodbye, and thanking all their patrons over the years. That was around 1995, IIRC, so they had a pretty good run.

                                1. re: Steve Green

                                  And as one of the manager, that was probably my voive you were listening to. Small world.


                                2. re: crazyestredhead

                                  Absolutely LOVED the broccoli cheese soup! It is a shame that they didn't continue after 95. I was offered to move to Colorado and open up one there from the owner in Southern California but then never made the move. Sorry I didn't since I miss their food!!! They had the best sandwiches too!

                              1. SOAB again. Boy, have I learned to stay away from the tab button when I am on this site! I just spent 20 minutes typing in recipes and then promptly blew them up. SOAB.
                                OK, here are the first two soups I found.

                                English Country Cheddar - The Standard Soup Company aka "Salmagundi"

                                4 Tbls. chicken fat or butter
                                4 Tbls. Flour
                                3-1/2 cups chicken broth
                                2 carrots, julienne 1" strips
                                1 onion, copped fine
                                8 oz. sharp Cheddar cheese, grated
                                1/2 cup chopped leeks, white only
                                1 cup white wine
                                1 tsp. Worchestershire sauce
                                1 tsp. salt
                                1 pinch Cayenne pepper
                                1/2 cup whipping cream

                                Melt fat in 2-quart saucepan and add flour to form a roux. Add chicken broth and bring to a boil, stirring constantly until thick. Add carrots, onions, leeks, wine Worchestershire sauce, and simmer for ten minutes. Add cheese and Cayenne pepper; stir until blended. Taste for seasoning and add salt if necessary. Before serving, add 1/2 cup of whipping cream to the soup and stir until heated. Do NOT boil. Top each bowl with sprigs of watercress. (I never remember adding watercress to the soup when we served it.)

                                Mulligatawny Soup

                                3 # frying chicen, cut up
                                4 qts. water
                                1/2 tsp. whole thyme
                                2 Bay leaves
                                4 peppercorns
                                1 onion, stuck with 4 whole cloves
                                1 carrot, julienne strips
                                1 turnip, julienne strips
                                1 Tbls. curry powder
                                3 Tbls. flour
                                2 sour green apples, peeled and sliced
                                Salt to taste
                                3/4 cup raw rice
                                1/2 pt. whipping cream

                                Place cut up fryer in water in large soup kettle with a bouquet garni containing the thyme, bay leaves, and peppercorns. Add the onion stuck with the cloves. Bring to a boil, cover and reduce to simmer for about 45 minutes or until chicken is tender. Remove chicken, cool, bone and dice into 1-inch pieces and set aside. Mix curry and flour together and add enough cold water to make a thin slurry. Strain remaining chicken broth and return to pot. Add carrots and turnips and simmer for about 12 minutes. Add flour-curry slurry to soup, stirring constantly until thickened. Add apples and simmer covered for about 4 more minutes. Add salt to taste. Cook rice separately in boiling salted water. Drain and add to hot soup, together with cooked chicken and 1/2 pint whipping cvream. Stir gently and heat for about 1 minutes more and serve. Serves 6 - 8 people.

                                I also have recipes for the cold soups, a few more hot soups and desserts, and most of the quiches. If there is something someone would specifically like, request it and I'll see if it's available.


                                2 Replies
                                1. re: crazyestredhead

                                  Thanks so much, CRH -- can't wait to try out the cheddar soup recipe especially! But what is the connection between "Standard Soup Company" and Salmagundi?.

                                  BTW, I share your frustration about losing lengthy posts while writing. I just don't trust this site in that regard. These days, if I'm writing anything long for CH, I write it offline in Word, then cut-and-paste it into CH when I'm done.

                                  You wouldn't have the chili recipe, would you? :o)

                                  1. re: Steve Green

                                    No to the chili, but I have a call in to my best friend in the search for more recipes. She was the kitchen manager at Sal's. The Standard Soup Company was the corporate entity which owned Sal's. I don't think that either exists any longer.

                                    Yeah, the NEXT time I typed I did it in Word. Learned my lesson!


                                2. Thank you SO MUCH for sharing the recipes! I can't wait to make these again! I would love whatever quiche recipes you have and do you remember how the spread was made for the sandwiches they started doing? I just remember they were so good! I can almost taste all of the great food already!!!

                                  Thanks again!


                                  3 Replies
                                  1. re: lmozer1

                                    No, sorry, don't know anything about the sandwich spread. That must have been after my time.

                                    I checked with my friend about additional recipes and she doesn't have any. BIG sigh of regret. Anyhow, as time allows I'll post the rest of the recipes I have. I should manage it before Christmas. I look forward to seeing how the soups turn out when cooked at home. Mulligatawny was always one of my favorites.


                                    1. re: lmozer1

                                      I thought I'd post quiche recipes next. I have:Chili, Broccoli, Spinach, Bacon, Chicken, Mushroom, Shrimp, Tomato and Olives, Ham, Blue Cheese, and Sausage and Muchroom. Let me know your order preference and I'll post accordingly. (Go Broccoli, Go Chili, Go Spinach!!!)

                                      1. re: crazyestredhead

                                        Thank you SO much for doing this! I need to copy these before you take them down. I would live the bacon...broccoli....and sausage quiches. Thanks again for sharing!!!

                                    2. Allright, as promised, here is the next installment of Salmagundi recipes. I was going to post the cold soups, but considering the cold weather we are all having I thought that some hot soups might be more appreciated!

                                      Ukrainian Beef Borscht - as served by Salmagundi

                                      3 Short Ribs, trimmed
                                      1 Tbls Salt
                                      1 Bay leaf
                                      ½ tsp pepper
                                      ½ small yellow Onion, peeled & diced
                                      1/3 head shredded Cabbage
                                      2 Parsnips, peeled & grated
                                      5 Beets, peeled & grated
                                      1 small can tomatoes, drained
                                      2 Tbls white Vinegar
                                      2 Tbls Dill Weed

                                      Garnish: Sour Cream

                                      Place short ribs in a 3-quart kettle, cover with water, bring to boil then remove from heat immediately. Drain and wash ribs and pot, returning ribs to the pot and adding 2 quarts of water, salt, pepper, and Bay leaf. Bring to a boil again, reduce heat and simmer, covered, for one hour or until the meat is tender. Remove meat and bones from stock and add cabbage and onions. Cook for 20 minutes. Next, add Dill, Parsnips, and half of Beets. Simmer for 20 minutes longer. Finally, add remaining Beets and Vinegar, simmer for 12 minutes. While the vegetables are cooking, remove the cooled meat from the ribs and cut into ½ inch bite-sized pieces. Add this meat at the last moment before serving. Ladle into bowls and top with a dollop of sour cream.

                                      On this next one the original recipe I have does NOT specify if the macaroni added at the end is to be pre-cooked. As you cook the Minestrone for 12 minutes AFTER the macaroni is added, maybe it can be added uncooked. I just don't know as I have not made this one at home.

                                      North Beach Minestrone

                                      3 short Ribs of Beef
                                      1 Tbls Salt (or to taste)
                                      ½ tsp freshly ground Pepper
                                      1/3 tsp whole Thyme
                                      ¼ tsp powdered Oregano
                                      1 tsp dried Chervil
                                      ½ cup small white Beans (soaked overnight in 1 cup water)
                                      2 quarts Water
                                      1 clove Garlic, minced
                                      1 Carrot, peeled & julienned
                                      1 small white Turnip, diced
                                      1 rib Celery, diced
                                      1 cup fresh Spinach, chopped
                                      2 big Cabbage leaves, shredded
                                      1 Leek, white and green, chopped
                                      1/8 pound Sugar Peas or Green Beans, diced
                                      2 Tbls Tomato paste
                                      ½ small Shell Macaroni

                                      Garnish: Freshly grated Parmesan Cheese

                                      Place ribs in a 3 quart saucepan, cover with water, bring to a boil and remove immediately from heat. Drain and wash the ribs and pan with cold water. Return the meat to the pan, add 2 quarts of water, beans, and spices. Bring to a boil, reduce heat and simmer for one hour. At this point, add all remaining ingredients. Bring to a boil again, then reduce heat and simmer for 35 minutes longer. Lift meat from soup, separate from the bones, dice, and return to the soup along with ½ cup of small shell macaroni. Cook covered for 12 minutes longer. Ladle into bowls and top with parmesan cheese.

                                      4 Replies
                                      1. re: crazyestredhead

                                        Thanks again -- your effort is appreciated. I remember the minestrone and look forward to making this one. As for the quiches, I think I only ate quiche there once or twice. That said, the blue cheese quiche sounds like a good start, if no one else responds. Or the bacon one. TIA!

                                          1. re: crazyestredhead

                                            I just posted again and it's not coming up. Again.

                                            1. re: crazyestredhead

                                              More recipes. This is the second time I've posted them so here's hoping THIS time they show up!!!

                                              Bake the quiche shells until just BARELY done. The egg weights are WITH the shells on. As oven temps and conditions vary, start watching the quiche carefully towards the end of the baking time so you do not overbake. I have many more quiche recipes to post and will do so as time allows.


                                              Quiche Orleans

                                              THIS RECIPE MAKES 12 QUICHE

                                              Sweet Butter, unsalted 1.5 pounds
                                              Blue Cheese Wheel 3 pounds
                                              Cream Cheese-room temp. 12 pounds
                                              Eggs 6 pounds
                                              Cream 1 quart
                                              Cayenne Pepper 1 teaspoon
                                              Chives, Frozen ½ pound (If fresh chives are used, use slightly less.)

                                              Melt butter on low heat. Crumble blue cheese into mixing bowl with pastry knife attachment. Blend blue cheese and cream cheese in mixer on low setting for about 30 minutes, scraping sides and bottom of bowl frequently. Add melted sweet butter, pepper, and chives. Mix well for approx. 10 minutes.

                                              Ladle mixture equally into barely baked shells. Bake in preheated convection oven at 275 for 1 hour and 15 minutes (regular oven at 300 for slightly longer time) or until custard is set and quiche is puffed and lightly browned.

                                              Cool down for at least 1 hour before serving.

                                              Quiche Lorraine

                                              THIS RECIPE MAKES 12 QUICHE

                                              Bacon, sliced 10 pounds
                                              Eggs 8.5 pounds
                                              Cream 1 gallon
                                              Nutmeg 4 teaspoons
                                              White Pepper 4 teaspoons
                                              Gruyere, Grated 3 pounds

                                              Cut bacon into 1” squares. Cook on Trays in oven or saute’ until bacon is crisp, occasionally stirring. This takes about 1 hour. Drain off bacon grease when finished.

                                              Combine eggs, cream, nutmeg, and pepper together.
                                              In barely baked pastry shells place a layer of bacon (approx. 4 oz.) and gruyere cheese (approx. 2.5 oz.) Ladle egg and cream mixture into shells. Bake in preheated convection oven at 300 for 1 hour and 15 minutes (regular oven at 300 for slightly longer) or until done.

                                              Cool down at least 1 hour before serving.

                                            2. I remember the South Coast Plaza having a Salmagundi's which had the best cream of mushroom soup creme floating on the top. Does anyone have this recipe.???

                                              3 Replies
                                              1. re: Lionesa

                                                Still Looking for this creme of Mushroom Soup recipe. Anyone?

                                                1. re: Lionesa

                                                  I wish I had it, but I'll be checking back here in hopes that somebody else does!

                                                  1. re: Lionesa

                                                    When this request went out I checked my stack of recipes without success. I sure hope you find it.


                                                2. I used to go to Salmagundi many, many years ago. For some reason I remember that there was a book of their recipes published, but cannot recall any details about it. Does anyone else remember a book of Salmagundi recipes?

                                                  1. Here we go, two more quiche recipes. WARNING: Each recipe makes 12, that's TWELVE quiche. You'll need to cut the recipe down to make 2 (1/6) or 3 (1/4). Bake the pastry shells until just barely done before putting the quiche filling in them to bake again. There are more to follow!

                                                    Quiche Martinique – Chiles

                                                    THIS RECIPE MAKES 12 QUICHE

                                                    Eggs 8 pounds
                                                    Cream 1 Gallon
                                                    Salt 1 Tablespoon
                                                    Black Pepper 1 Tablespoon
                                                    Nutmeg 1 Tablespoon
                                                    Diced Green Chiles, #2.5 can 2 cans
                                                    Chopped Black Olives, #10 can ½ can
                                                    Diced Sweet Red Peppers
                                                    #10 can 4 cups
                                                    Cheddar, grated 2 ½ pounds
                                                    Monterey Jack, grated 2 ½ pounds

                                                    Combine eggs, cream, salt, black pepper, and nutmeg. Combine chiles, olives, and red peppers. Spread the chile/olive/pepper mixture over the bottom of just barely cooked pastry shells. Spread 2 ½ oz. each of Monterey Jack and Cheddar Cheese over the chili/olive/pepper mixture. Ladle egg and cream mixture into the pastry shells. Top with ½ oz. each of Monterey Jack and Cheddar Cheese. Bake in preheated convection oven at 275 for one hour and 10 minutes. (In a regular oven at 300 for slightly longer.

                                                    Quiche Navarre - Ham

                                                    THIS RECIPE MAKES 12 QUICHE

                                                    Onions, diced 1 pound
                                                    Butter, Unsalted 1/8 pound
                                                    Eggs 8 ½ pounds
                                                    Cream 1 gallon
                                                    Nutmeg 1 Tablespoon
                                                    White Pepper 1 Tablespoon
                                                    Ham, Diced 4 ½ pounds
                                                    Gruyere, Grated 2 ½ pounds

                                                    Saute’ the diced inions in butter until transparent. Cool. Combine eggs, cream, nutmeg, and white pepper. Add sauted onions to egg and cream mixture. In just barely baked pastry shells, add 6 oz ham and 2.25 oz cheese. Ladle egg and cream mixture over ham and cheese. Bake in preheated convection oven at 275 for one hour and 15 minutes. (In a regular oven, 300 degrees for slightly longer.) Cool down at least one hour before serving.


                                                    7 Replies
                                                    1. re: crazyestredhead

                                                      Hello again. More quiche recipes. Please remember, each recipe makes 12 quiche. You'll have to do the math to reduce the number.

                                                      Quiche Alsace
                                                      Spinach Quiche
                                                      THIS RECIPE MAKES 12 QUICHE

                                                      Green Onions, sliced 4 bunches
                                                      Spinach, frozen and chopped 6 pounds
                                                      Salt ¼ cup
                                                      Butter, unsalted ½ pound
                                                      Eggs 5 pounds (weighed with the shells on)
                                                      Cream 1 ¼ gallon
                                                      White Pepper 2 Tablespoons
                                                      Nutmeg 1 ½ teaspoon
                                                      Gruyere, grated 2 ½ pounds

                                                      Thaw spinach and drain. Saute’ green onions lightly in butter, add drained spinach and salt. Saute’ until most of the liquid has evaporated. Cool about 45 minutes. (Drain before combining with the egg mixture.) Combine eggs and cream, nutmeg, and white pepper together. Stir cooked spinach mixture into egg and cream mixture. Ladle into barely baked pastry shells in equal amounts. Sprinkle each pastry shell with 2 ¼ oz. grated gruyere. Bake at 275 F in preheated convection oven for 1 hour and 15 minutes or until quiche is set and lightly browned. (In a regular oven, bake at 300 F for slightly longer.) Cool for at least 1 hour before serving.

                                                      Quiche Artois
                                                      Broccoli Quiche
                                                      THIS RECIPE MAKES 12 QUICHE

                                                      Broccoli flowers- no stems 1 pound
                                                      Onions, diced 4 pounds
                                                      Butter, unsalted ¼ pound
                                                      Eggs 5.5 pounds (weighed with shells on)
                                                      Cream 1 Gallon
                                                      White Pepper 2 Tablespoons
                                                      Salt ¼ Cup
                                                      Garlic, granulated 1 Tablespoon
                                                      Tarragon 1 ½ Tblsp.
                                                      Nutmeg ½ Tablespoon
                                                      Sharp Cheddar, grated 3 pounds

                                                      Separate and de-stem broccoli into separate flowerettes. Saute’ onions in butter. Cool. Combine eggs and cream, whip together. Add seasonings. Divide sauteed onions into egg and cream mixture. In barely baked pastry shells, add 1 layer of uncooked broccoli (approximately 8 oz. each). Ladle custard mixture into pastry shells. Top filled shells with 3 oz. sharp cheddar. Bake in preheated convection oven at 275 F for 1 hour and 15 minutes or until set. (In a regular oven, cook at 300 F and for slightly longer.) Cool at least 1 hour before serving.

                                                      I hope you enjoy trying these out.

                                                      1. re: crazyestredhead

                                                        Thank you for sharing these with us so generously! As you say, the soups are perfect for winter. And quiche is perfect...anytime!


                                                        1. re: The Dairy Queen

                                                          I can't believe this blog. I am going back to San Fran after being gone for 39 years! I went to school at the ACT across the street from the Geary location. I loved this place!!!!!
                                                          I returned with my new wife in 1978 for our honeymoon and don't remember if the restaurant was still there.
                                                          I have always remembered this place and its wonderful soups and salads. I didn't know about this blog. Maybe I can have someone make these soups for me. God knows, I am not a cook.
                                                          If anyone knows of an actual book of Salmagundi's recipes, please let me know.
                                                          Also, does anyone remember a sandwich place in the 70's called The Haven?

                                                          1. re: actor45

                                                            My sister is in San Francisco right now...walking down memory lane from a girl trip we took with my mom in 1982. Salamagundi's was not only one of our fav places back then, it was also the most affordable during our lengthy stay. I can't wait to cook some of these recipes Lisa alerted me to on your thread, never mind the heat of a Texas kitchen in July!

                                                            1. re: Cherylynn3

                                                              Hot here in NJ also!. Going to SF at the end of this month

                                                              what hotel is your sis staying? im at the marriott but is so expensive! about
                                                              $369 per night!

                                                              1. re: actor45

                                                                Actually not sure, but I've always liked Union Square area & Kimpton Hotels when I can find a deal. :-)

                                                    2. Thanks again for taking the time to post all of these wonderful recipes!

                                                      1. I used to love their Sausage soup. Does anyone have that recipe?