Welcome to the January, 2002 Newsletter
January is National Soup Month

Looking for soup info and all the recipes you are ever going to need? Stop in at Soupsong.com and fill up!

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A Culinary Portal and Chef's Guide to Practically Everything

Cooksrecipes.com
Not only recipes, but a wonderful source of cooking info

IuniMall.com
Impress Your Family & Friends with Great Gourmet Food and Award-winning Wines!

 

 
In This Month's Issue:
1. Cooking Class....The Mirepoix...the Base of All Soups...Well, most of the time.
2. The Mother of Invention...Pepper Pot Soup.
3. Cockaleekie.....You Guessed it...Not Quite!
4. Chowders....Change can be good!
5. Don't Waste the Fresh Broccoli on Cream of Broccoli Soup
6. Hey, Let's Condense it, Put it in a Can and Sell it...Only in America!
7. Last Month's Quiz...There were probably very few places on Earth that weren't selected....
8. This Month's Quiz: A little Royal History....
9. What's Up for Next Month!

1.Cooking Class....The Mirepoix...the Base of All Soups...Well, most of the time.
Definition: A combination of chopped aromatic vegetables--usually two parts onion, one part carrot, and one part celery--used to flavor stocks, soups, braises, and stews. Think about it. When was the last time you pulled out a recipe for a soup, sauce, stew, etc. and it didn't start with the big three: onions, carrots & celery?.....Continue

2. The Mother of Invention...Pepper Pot Soup.
Legend has it that George Washington (or his cook) invented Philadedlphia Pepper Pot Soup because a hot and hearty meal was needed for the troops and supplies were low after a hard winter while at Valley Forge. The cook used what was available: tripe, bones, and peppercorns, and named the soup after his...Continue

3. Cockaleekie...You Guessed it...Well, almost.
Cockaleekie is a well known Scottish soup made with an old chicken and leeks, (hence the name)--and seasonings....Actually .....Continue
4. Chowders....Change Can Be Good!

Chowder: A thick, chunky seafood soup, of which clam chowder is probably the most well known. The name comes from the French chaudière, a caldron in which fishermen made their stews fresh from the sea. Chowder can contain any of several varieties of seafood and vegetables. The term ...Continue

5. Don't Waste the Fresh Broccoli on Cream of Broccoli Soup.
There is an old saying that if you want great tasting food then you must use the freshest ingredients you can get your hands on...not always true, or is it?....Continue

6. Hey, let's Condense it, Put it in a Can and Sell it....Only in America.

Back in 1869 Joseph Campbell, a fruit merchant and Abraham Anderson, a tin ice box manufacturer, form a partnership to can tomatoes, vegetables, jellies, etc. in Camden, New Jersey. In the beginning, each can was made by had and the company was best known for its giant beefsteak tomatoes, each large enough (it was advertised) to fill a single can. The partners had some disagreements about marketing strategies and Campbell buys Anderson out. Campbell's new company was actually best known for it ketchup. It was a very strong concoction that could make your hair stand on end. Things got better in 1895. The Joseph Campbell Preserve Company markets ready-to-serve beefsteak tomato soup. ...Continue