Monday, October 18, 2010

Soup Kitchen

From yesterday's post, I bet you thought the picture theme this week was going to be ice cutting. No, the ice cutters in the picture were drinking soup from the little soup shack, and this weeks theme is soup. As a child I did not like soup, but as an adult it is one of my favorite foods. I like soups that are mostly broth, with just a few bits and chunks of goodies. There is nothing better than a well made soup. Mrs. PJM is famous for her green chili soup, and her vegetable soup. 

The picture above was made in 1915, and it shows soup being prepared in a municipal soup kitchen for Belgium relief.


  1. What a great photo!

    Congratulations also on your great looking produce!

    Looks like Mrs. PJM has achieved her goal of being a Lady Grocer!

  2. I hope the Health Dept. doesn't hear about this place! LOL..

  3. I agree 100% on the idea of soup. Mathan's Mate does a wonderful Asparagus soup and I'm a dab hand at Gazpacho and black bean soup. I don't mind chunks at all.

    My favorite would be the variations of Mi Thap Cam - Vietnamese "kitchen sink" soup with egg noodles. Vietnamese broth is so tasty. It takes days to make it right, and a lot more ingredients than I have access to, usually, but it comes out looking like not much more than hot water. A fine art, indeed.

  4. Janet Berton's Soup (from "Pierre & Janet Berton's Canadian Food Guide")

    Take 1 large beef heart, place it in a pot with 4 qt.s of cold water, bring to a boil and skim. Take all the leaves & tops from 4 celery stalks plus 2 large onions, finely chopped, and simmer with the heart for 2 days. Remove meat & vegetables and strain the broth.

    To this add the following vegetables, finely diced: 4 stalks celery, 2 carrots, 1/2 turnip, 1/4 green pepper, 1/4 cup parsley, 1/2 cup chives. Then pour in 2 large tins of tomatoes and add these herbs & condiments: 1 tsp. each of oregano, celery seed, marjoram, thyme, basil & monosodium glutamate; 1/2 tsp. each of sage, savory, rosemary & chervil. Dash of Tabasco sauce, Angostura bitters & Worcestershire sauce. Salt, pepper, to taste.

    Now cook the soup for half an hour and serve...For future meals remove all vegetables and strain again. Then add one half cup each of freshly diced celery, carrots & onions. Bring to a boil but don't cook the vegetables further. Serve.

    The soup improves with age. As it simmers on the back of the stove the water in which other vegetables have been cooked may be added to it. If this makes the stock too thick simply strain and start again.

    And don't throw out that beef heart. It can be converted to Shepherd's Pie or stuffed with bread crumbs, onions, celery, and all the condiments listed above, baked in a 325ºF oven for half an hour and served as a main dish with baked potatoes.

  5. The beef heart can be sliced up and used on sandwiches.

  6. I too like soup. However, I like my soup thick and rich. Legal Clam Chowder would be a good example. Although, my wife reports that the Clam Chowder at Bobby Flay's in RI is even better than Legal's. Hard to believe, but when it comes to food she is seldom wrong.

  7. Wherever did you find this photo? No one seems to know anything anymore of what Belgium went thru in World War 1. Thanks.

  8. I’ve always liked soup, especially minestrone and tomato (my favorite).

    I have a lot of childhood memories of eating grilled cheese sandwiches and tomato soup on snowy days, especially when school was canceled because of the weather. As a result, I always feel compelled to eat tomato soup whenever it snows, and so does my daughter. We go through gallons of it in the winter.

    Here in RI, we consider ourselves to be the clam “chowda” capital of the country. There are a million restaurants around here that claim to have the “best” clam chowder- Legal Seafoods, Iggys Clam Shack, Aunt Carries’ in Galillee, Chelos, Evelyn’s in Tiverton, the Black Pearl in Newport, Flo’s in Middletown, Cap’n Jacks in Matunuk, and the list goes on and on.

    It’s always a matter of heated debate. Each year in June,there’s an annual “Chowder Festival” and Cook-Off at the yachting center in Newport.

    The traditional “New England” clam “chowda” is a milk or cream based soup along with the minced clams and potatoes, onion, and either bacon or salt pork. A lot of recipes include celery as well. “Manhattan” (or “red) clam chowder is based on a clear broth with tomatoes added. And the traditional “Rhode Island” clam chowder is a clear broth with the clams and potatoes, along with the rest of the usual ingredients.

    Of course, the chowder be MUST ALWAYS consumed with clam cakes, which are fried lumps of dough containing chopped clams (sometimes known as“sinkers”). Also, one can enjoy a “stuffie” (I. e., stuffed quahog), which always goes well with a bowl of nice bowl of chowda.

  9. Smart Girl;
    Almost makes me want to go and get some clam chowda and make it for supper.
    My wife is also one of those that will make tomato soup (with either cruched or chopped tomatoes in it) and a grilled cheese sandwich or two.

  10. PJM, can you post the green chili soup recipe your better half makes? Would love to have another good soup recipe.

  11. Roger:

    I agree!!! I especially like to drive down to the beach and eat chowder and clam cakes on rainy days!! Somehow, it tastes better then.

    And . . . what’s with the grilled cheese and tomato soup thing? It’s addictive!! I knew someone who poured the soup over the sandwich or cut it up and dunked it in. Sometimes I get up at midnight and make that snack for myself, especially in the cold weather.

  12. This looks just like the kitchens where wedding feasts are cooked here in India. All wedding receptions feature a feast, and a wedding guest list of 1000 is considered modest for a middle class family. Wedding costs are one of the reasons families prefer boys to girls (the girl's family has to foot the bill for the wedding).

    I'll say one thing. Men go to weddings much more willingly when they look forward to a feast at the reception!

    -BangalOREgon Gal

  13. I first tasted this soup at my one and only visit to the Berton's home in the early 1970's. I thought I'd lost it forever a few years ago until it occurred to me to search online, and here it is! I'm thrilled.


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