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    Our Mississippi HomeOur Mississippi Home
    Home»Food & Dining»Welcome, Soup Season
    Food & Dining

    Welcome, Soup Season

    Julian BruntBy Julian BruntDecember 8, 20243 Mins Read49 Views
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    It’s getting to be that time of the year in Mississippi when the sky turns gray, there is often a misty rain, and the temperatures yoyo from cool to pretty chilly. There is not much to do for it, but get out your sweaters, scarf and gloves, and dodge in and out of the weather as best you can. Also, don’t forget to feed the birds and squirrels, they get chilly too.

    Well, there is in fact something else you can do to warm up, and that’s to wrap your hands around a warm bowl of soup. There is nothing wrong with a hot bowl of Cambell’s bean and bacon, or chicken noodle if you are in a hurry, but your best bet, if you have the time and inclination, is homemade. 

    I’ve talked a lot about how versatile rotisserie chicken is, and soup or stew is a great application. Its pretty simple! De-bone the chicken, but don’t take every shred  of meat off the bones. Sauté diced onions, cubed carrot and a little celery in a large pot, in some good olive oil. Season with Tony’s and red pepper flakes, and if you have a little Italian seasoning, it would be a good addition, Put the bones in the pot and add chicken stock, and simmer for at least an hour. Remove the bones (leaving the veggies), add the meat and simmer for just a few minutes. If it isn’t quite thick enough, make a brown roux (equal part butter and flour) and whisk the roux in. Remember to taste and re-season as you go. This same recipe turkey goes well.

    As much as I like chicken soup on a chilly day, my all-time favorite is tomato soup. Its pretty simple to make, nothing more that a can of peeled or crushed tomatoes (I think the imported Italian tomatoes are the best), a chopped onion, salt and butter. Sauté the chopped onion in lots of butter until soft, add the tomatoes, season and simmer for 30 minutes or so. If you don’t want the soup too chunky, hit it with an immersion blender for a second or two. But given my druthers, I’d go to the Greenhouse Biloxi and order a bowl from them. Their soup also goes very well with a sweet potato biscuit (best biscuits around) and you can get the soup to go for your lunch or evening supper. 

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    Julian Brunt

    Julian Brunt is a food and travel writer that has been writing about the food culture of the Deep South for over a decade. He is the eleventh generation of his family to live in the South, grew up in Europe, traveled extensively for the first fifteen years after graduating from the University of Maryland, University College, Heidelberg, Germany. Today, he's a contributor for multiple publications, including Our Mississippi Home. He's also appeared on Gordon Ramsay's television show, "To Hell and Back in 24 Hours."

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