Cookaholics Bulletin Board

Most of the soups I'm finding in my history books are from cans -- a can of this, a can of that, and a bunch of half-and-half. I do know that waffles, both sweet and savory were immensely popular.

I make a version of my friend Lorna's potato soup that was made by her mom and grandma so I guess it is a depression soup. It is basically a potato base (onions, celery... I usually add leeks too), potatoes and water cooked down, add milk (I usually puree about 2/3 of it), corn, bacon and make some little dumplings in it and then finish with butter. It has a bit more oomph than normal potato soup and the dumplings are a little different.

I love cabbage soup. I have had one with cabbage tomatoes and raisins that is great and has more of a taste of stuffed cabbage than steamed cabbage. I don't have a recipe for that though...

Good luck.

Mary

The following is SPECTACULAR.

PUREE OF CAULIFLOWER SOUP WITH CARDAMOM AND MACE
Serves 8 as a first course. Published September 1, 1992.
To use as a master recipe, simply substitute 1 1/2 pounds of another vegetable for the cauliflower and eliminate the cardamom and mace, using other appropriate herbs and/or spices.
SIMPLIFIED BY BILL OEHLER

INGREDIENTS:
2 qts. or liters of chicken stock (unsalted preferred) brought to a simmer
1 large head cauliflower , trimmed and cut into florets (or 1 1/2 pounds other vegetable)
1 pound potatoes , washed and unpeeled and cut into 1-inch dice (approximately)
1/4 teaspoon ground cardamom
1/8 teaspoon mace
1 tablespoons olive oil

1 medium onions , diced coarse
1 medium carrots , diced coarse
1 medium rib celery , diced coarse
2 cloves garlic , minced
Table salt and ground white pepper


INSTRUCTIONS

Add cauliflower, potatoes, cardamom, and mace to broth and simmer until vegetables are very tender, about 20 minutes.

While the cauliflower is simmering, heat oil in large sauce pan or skillet and add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.

Add these sautéed veges to the simmering broth and rinse sauce pan with some of the broth and pour back into original broth.

Season with salt, if necessary, and white pepper to taste.

When the potatoes and cauliflower are very tender, purée in batches in a food processor or blender in the following manner: Place ¼ of the veges and about 1 cup of liquid in blender and place a dry cloth towel loosely over the blender’s top - DO NOT USE THE BLENDER’S REGULAR TOP - , start blender on low speed as this will release a tremendous amount of steam and proceed to increase speed to maximum and maintain this speed for 2 minutes. Pour this batch into a soup pot. Repeat with all remaining batches - never exceeding ½ of the capacity of the blender. For an extra silky quality pour the pureed mixture through 2 or 3 successively finer strainers. You will lose some fiber but the resultant texture/quality is spectacular!

OR, just use the Vita Mix - you don’t need to use a cloth and you don’t need to strain it.

Amy,

I'd shy away from any soup made with green or red cabbage; those tend to become sulfurous if they are held overlong. Tuscan or savoy cabbage do a lot better, but wouldn't be period.

Cream of tomato soup was first introduced in the 1930's, so that's a promising possibility. Or any riff on a Campbell's Classic; the Depression is when Campbell's Soup went nationwide. You could also make the bean soup vegetarian, and make "chicken in every pot" chicken soup for the meat option.

Of course, the ultimate Depression soup would be Stone Soup: http://en.wikipedia.org/wiki/Stone_soup

Josh,

You're right about cabbage...I'd forgotten that. (I rarely cook with cabbage, as it is not welcome by some in my house.)

In thinking about this I googled "potato corn chowder with crème fraîche" and found this recipe. I know the crème fraîche isn't very "Depression era" friendly, but the chef in me wants to make a soup that is designed to please modern palates, while still being "true" to the concept.

Thoughts?

Amy

Amy
I don't think you should make the depression seem like it was a good thing.(Are we there now?) Could you make the bare bones soups as they would have eaten & then have things to add to the soup that would make it yummy? Just a suggestion.
K

Actually Kathy, I've been thinking about this, and we're on the same page. I think I'll make a tasty potato corn chowder, then offer toppings for those that want them.

Amy

I think this is a very challenging job for you & I will certainly follow your progress. You are a great chef & I know you will do a great job.
K

I was thinking the challenge is to evoke the period without making the diners wish they could have had something else for dinner.

Seems like this would be a good Top Chef episode...

Amy,

The question is whether you could locate some Government Cheese as a soup topping/ingredient.