HOME > Chowhound > Home Cooking >

Sept 2009 COTM: SOUTHERN Soups

yamalam Aug 31, 2009 01:25 PM

September 2009 Cookbooks of the Month:

SCREEN DOORS AND SWEET TEA: Recipes and Tales from a Southern Cook, by Martha Hall Foose (SDST)
&
BON APPETIT Y'ALL: Recipes and Tales from Three Generations of Southern Cooking, by Virginia Willis (BAYA)

Please post your full-length reviews of recipes for soups, stews, gumbos, bisque, etc here. Please mention the name of the recipe you are reviewing and the book or author and page number, if possible, as well as any modifications you made to the recipe. This thread includes:

BAYA
Chapter 10: Soups and Stews

SDST
Chapter 3: Gumbos, soups, dumplings and a bisque

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Happy Cooking!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Boudleaux RE: yamalam Sep 13, 2009 05:15 PM

    Oven Chicken and Okra Gumbo - SDST, pg. 80

    Okay, I was a little disappointed with this recipe. I knew it would be different from what I know to be gumbo since there was no roux involved but still this was just okay. It wasn't bad just nothing to write home about.

    I didn't have any tasso so I got capocollo from my deli but it wasn't really the same and as a result my "gumbo" was really bland. I added cajun seasoning when I was eating it though. There just wasn't any real depth of flavor. I roasted a chicken on Saturday and picked the meat off the bone and put it up to use to today. I used store-bought broth.

    It was okay but I think I'll continue making gumbos on top of the stove. I will have to say it went together easy and didn't take much tending.

    1. clamscasino RE: yamalam Sep 28, 2009 06:32 AM

      Potato And Cheddar Soup BAYA pg. 241

      I loved this soup. So far I think it is my favorite recipe (that I've tried) in this book. It was great for a simple Sunday supper.

      To make it, the usual soup suspects (onion, carrot, celery, garlic) are sauteed in a bit of oil, along with a teaspoon of chopped fresh thyme. Then one adds flour to make a roux. Next stir in chicken stock and milk. All is brought to a boil and then diced potatoes are added. Simer the whole thing until the potatoes are tender. Grated cheddar is added at the end.

      The recipe calls for making "Bacon croutons" to serve on top of the soup, along with chives. I simply cooked some bacon and crumbled it on top.

      Oh, this was soooo good. If anyone is tossing about wondering what to make from this book, definately give it a try.

       
      Show Hidden Posts