“Burgoo is literally a soup composed of many vegetables and meats delectably fused together in an enormous cauldron, over which, at the exact moment, a rabbit’s foot at the end of a yarn string is properly waved by a colored preacher, whose salary has been paid to date. These are the good omens by which the burgoo is fortified.”
~ William Carey 1761-1834, “Carey’s Dictionary of Double Derivations”
(Makes 1200 Gallons)
- 600 pounds lean soup meat (no fat, no bones)
- 200 pounds fat hens
- 2000 pounds potatoes, peeled and diced
- 200 pounds onions
- 5 bushels of cabbage, chopped
- 60 10-pound cans of tomatoes
- 24 10-pound cans puree of tomatoes
- 24 10-pound cans of carrots
- 18 10-pound cans of corn
- Red pepper and salt to taste
- Season with Worcestershire, Tabasco, or A-1 Sauce
Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires for 15 to 20 hours.
* Use squirrels in season. 1 dozen squirrels to each 100 gallons
4 large cucumbers
4 green onions
2½ cups buttermilk
¾ teaspoon salt, or to taste
2 teaspoons chopped fresh dill
Optional: cherry tomatoes cut in half, edible flowers or even lump crab meat.
Equipment: Food Processor preferred or Blender
Peel the cucumbers, remove and discard the seeds, and cut them into chunks. Cut the green onions into chunks, using the green and white portions. Put the cucumbers and green onions into a food processor and process the vegetables to a coarse purée.
Add the buttermilk, salt, and dill. Process until the soup is smooth. Taste and add more salt, if needed.
Chill the soup for 3–4 hours. Serve cold in chilled bowls with optional ingredients if desired.
1 chicken, preferably a boiling chicken, cut into 8 pieces
2½ quarts cold water
1 bay leaf
1 onion, peeled but kept whole
sea salt flakes and freshly ground black pepper
1 large egg
¼ cup cold water
½ teaspoon fine sea salt
¾ cup flour
1 carrot, peeled and thinly sliced
1 green onion thinly sliced
2 tablespoons chopped fresh dill
crusty sourdough bread
To make the stock, place the chicken pieces in a large saucepan and cover with the water. Add the bay leaf, whole onion, and seasoning, and bring to a boil. Reduce the heat to very low, skim off the scum, and leave to simmer until cooked through, 1 hour, or 1½ hours.
To make the dumpling mixture, beat the egg lightly in a bowl, then add the water and salt and gradually add flour. Work into a paste.
Add the carrot to the stock, then drop in separate teaspoonfuls of the dumpling paste and boil for 5 minutes.
Serve with the green onion, dill, and a big hunk of crusty sourdough bread for dipping.
- 1 medium finely diced onion
- 3 cloves of minced garlic
- 1 15 ounce can diced tomatoes
- 2 15 ounce cans drained red kidney beans
- 1 24 ounce can vegetable juice
- 3 teaspoons chili powder
- 1 teaspoon sugar
- 1/3 teaspoon black pepper
- 1 teaspoon cumin
- 1 1 pound bag frozen corn
- Sour cream
- Tortilla chips
Sauté onion and garlic in a little olive oil in a large pot. Add tomatoes, beans and vegetable juice and heat to a slow boil. In a small bowl mix together chili powder, sugar, pepper and cumin. Add a bit of hot water to form a paste. Add to pot. Add corn and heat to a slow boil, reduce heat and simmer for about 20 minutes.
Garnish with sour cream and tortilla chips if desired.
2 ¼ Pounds Ripe Tomatoes, Peeled, Seeded, And Quartered, All Juices Reserved
1 Cup Roughly Chopped Green Bell Pepper
1 Medium Cucumber, Peeled And Roughly Chopped
¼ Medium Sweet Onion
½ or more to taste Garlic Clove, Minced
3 Tablespoons Extra-Virgin Olive Oil
4 Teaspoons Sherry Vinegar
Salt And Freshly Ground Black Pepper
½ Cup Finely Chopped Red Bell Pepper
½ Cup Finely Chopped Green Bell Pepper
½ Cup Finely Chopped Sweet Onion
½ Cup Finely Chopped Cucumber
½ Cup Small Croutons
Working in small batches, in a food processor or blender, purée the tomatoes, green bell pepper, cucumber, onion, and garlic until silky smooth. Add the olive oil and purée again until smooth. Add the vinegar, season with salt, stir in cold water until you find the desired consistency. Usually 1 cup of water should be enough.
Refrigerate for several hours, until thoroughly chilled.
Before serving, whisk the gazpacho. Taste for seasoning and adjust as needed.
- 5 large ripe peeled peaches
- 1/4 cup sugar
- 1 cup sour cream
- 1/4 cup lemon juice
- 1/4 cup good sherry
- 2 tablespoons orange juice
- Slices of fresh peaches
Puree peaches with sugar. Mix in sour cream. Add lemon juice, sherry, orange juice and blend until smooth. Cover and chill. Garnish with sliced peaches.
There is quite an argument still raging about the origin of this stew in the South, and it doesn’t appear to be resolved anytime soon. Either way we know one thing, it’s delicious. Brunswick County, Virginia, and the city of Brunswick, Georgia, both claim to be the origin of the stew. A plaque on an old iron pot in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island.
- One stewing hen (6 pounds)
- Two large onions, sliced
- Two cups okra, cut
- Four cups fresh tomatoes or two 16-ounce cans of tomatoeS.
- Two cups lima beans
- Three medium potatoes, diced
- Four cups corn, cut from the cob
- 3 teaspoons salt
- 1 teaspoon pepper
- 1 Tablespoon sugar
Cut the chicken in pieces and simmer it in 3 quarts of water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from the bones, about 2 1/4 hours.
Add the raw vegetables to the broth and simmer, uncovered, until the beans and potatoes are tender. Stir occasionally to prevent scorching.
Add the chicken, boned and diced if desired, and the seasonings.
Note: Brunswick Stew is one of those things that benefit from long, slow cooking. It is a rule in some tidewater (Virginia) homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day.
Chilled Peach Soup (Soupe de Pêche Glacée)
5-6 Ripe Peaches
2 Cups Water
1 Cup Apple Juice
1 Lime, Zest and Juice
Cut a small “X” through the bottom of each peach. Then blanch for 20 seconds in a pot of boiling water. Transfer peaches to a bowl of ice water. When cooled drain well and then peel them.
Add peaches, water, apple juice, and lime zest and juice to a blender. Blend until smooth. Taste. If not sweet enough add ¼ cup on honey. Salt and pepper may be added depending upon taste. Chill for a minimum of two hours. Serve cold in bowls with mint sprigs as a garnish.
¼ cup unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups Chicken Stock
2 cups smooth peanut butter
1 ¾ cups half-and-half
Finely chopped salted peanuts, for garnish
In a large saucepan over medium heat, melt the butter. Add the onion and celery and cook, until softened, about five minutes.
Stir in flour and cook two or three minutes longer.
Pour in the chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 to 20 minutes. Pour into a sieve and strain. Return the liquid to the sauce pan.
Whisk the peanut butter and the half-and-half into the liquid. Cream can be used for a richer soup. Warm over low heat, stirring often, for about five minutes. Do not boil.
Serve warm, garnished with the chopped peanuts.
Two amazing soups that were begging to be mashed together.
Pho was created in Viet Nam in the 1880’s under French occupation, influenced by the French taste for beef based dishes. Some even speculate the name comes from the French Feu (fire, as in pot au feu), though others believe that the dish may have inspired by Chinese occupiers from the previous thousand years.
Matzah Ball Soup was likely invented thousands of years ago, from leftover Matzah meal and an egg. Matzah is a flat cracker that is the “bread of affliction” during the Passover Holiday, symbolizing the Israelites hasty escape from Egypt. But the soup we think of as Matzah Ball Soup came to particular prominence in Eastern European Shtetl’s with קניידלעך kneydlach dumplings.
For the broth:
- 2 medium unpeeled yellow onions, halved
- 1 large 4”-5” piece of ginger, cut lengthwise in half
- 5 quarts cold water
- 1 4-5 lb. chicken, cut up
- ½ lb. chicken wings
- 2 tsp kosher salt, or to taste
- 1 Tbsp rock sugar
- 1 cinnamon stick
- 2 star anise
- 1 tsp whole coriander seeds
- 2 Tbsp fish sauce, or to taste
- 1 small white onion, thinly sliced
- 4 scallions, thinly sliced
For the matzah balls:
- 1 cup matzah meal
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 large eggs, beaten
- ¼ cup oil
- ¼ cup minced scallion
For the toppings:
- 1 large bunch of fresh Thai basil
- limes cut into wedges
- 3 cups mung bean sprouts
- 2 jalapeños, sliced thin
- Hoisin sauce if desired
- Garlic chili sauce if desired
- Sriracha if desired
To make the broth:
- Char your onions and ginger. The onions and ginger should be nicely charred but still firm, this step will deepen the broth’s flavor. Once the onions and ginger are charred, remove the skin from the onions. Rinse the onion and ginger, and use a small knife to scrape off excess charred bits to prevent your broth from getting bitter.
- Cut your chicken into parts, separating the breasts, legs, wings and backbone. This will ensure that your chicken cooks evenly.
- In a small skillet over medium heat, toast the cinnamon, anise and coriander until lightly browned and fragrant 2-3 minutes. Don’t burn the spices. Add onion, ginger and chicken to a large pot. Fill the pot with 5 quarts of water. Bring the water to a simmer; continuously skim the impurities as they rise to the top.
- After about 20 minutes of simmering, or once they’re cooked through, remove the chicken breasts and allow them to cool. Add the toasted spices, salt and sugar to the pot. Continue to gently simmer the mixture for at least 1 hour for flavors to develop.
- Remove the remaining chicken parts and strain the liquid through a fine meshed sieve. Bring the liquid back to a simmer until the liquid has reduced by about a quarter. This will deepen the broth’s flavor.
- While simmering, shred the chicken meat and reserve for serving. Once reduced, turn off the heat and add the fish sauce to the broth. Taste, and add additional seasoning if desired.
To make the matzah balls:
- While the soup is simmering, in a large bowl whisk together the matzah meal, salt, baking powder and baking soda. Add the beaten egg and oil (schmaltz would be a lovely replacement for the oil. Schmaltz is rendered chicken fat). Add the scallions. Mix everything together until just combined.
- Refrigerate the mixture for at least 30 minutes.
- Form the matzah ball mixture into even-sized balls. You can determine the size based on your preference, but they will double when cooked.
- Bring a large pot of water to a boil. Lower to a simmer and gently drop the matzah balls into simmering water. Place the lid on the pot and continue to simmer for 30 minutes. Once cooked store in their cooking liquid.
- Add the shredded chicken, raw sliced onion and scallions to a bowl. Ladle hot broth into the bowl. Add the matzah balls to the soup.
- Serve with Thai basil, bean sprouts, lime wedges, hoisin and hot sauces. Allow people to garnish and customize their pho to their liking.