- Joined: 12/2/2005
- Location: Hendersonville, NC
RE: Pepper Pot Soup.
Fri, 12/2/05 10:55 PM
Originally posted by olnumber78
Originally posted by Ort. Carlton.
Last night, to assuage my curiosity and my hunger all at once, I motored over to our new, immense 24-hour Kroger store. Almost everything I imagined was there (except livermush, but I wasn't expecting that!). I managed to find quite a few on-sale items and stock up on what little food I keep at home.
Upon scouring the soup selection, though, I noticed one absence: Campbell's Pepper Pot Soup. My late Father loved the stuff, and I can't recall that I've seen it in the house since right before he died: he had just eaten the last can on hand (that wasn't what caused his death, mind you!).
I'd never thought to look for it until recently, when I came across a reference to it somewhere online (not here, I don't think) as a "beloved-of-Philadelphians" item. Now I've managed to come up with a hankering for it, and it isn't in evidence.
I haven't checked all the other large food stores here for it, but I just thought I'd throw this out. After all, this may well be my first "coined" topic, and I wanted it to be a decent one. Has anyone seen it lately in your whereabouts?
My old friend Steve was shopping synchronous to my visit. I mentioned it to him, and he thought a nonce and replied "I love the stuff, too... and I haven't seen it here lately. Maybe they quit making it."
"That's probably not so," I replied. "After all, Campbell's Soup's main plant is right across the river from Fluffia in lovely downtown Camden, New Jersey."
He nodded in earnest, then said "Well, if you find some, let me know where it is. I'm in the phone book."
Clues, anyone? Can any of you Mamas in the alley assist (I HAD to make an obscure musical reference!)?
Souplessly, Ort. Carlton in Athens, Georgia, which is not a Livermush-Free Zone.
Here's a old fashioned Pepperpot Soup recipe for anyone who wants to try it...........
Here's another "memory lane" soup--traditional in hometown Philadelphia--as evocative as, yo, a madeleine any old day. In my family--and my great grandmother was the queen of pepper pot--cognoscenti insisted on a sprinkle of cider vinegar at the table. Serve hot as a slender meal to 4 people.
• 2 quarts water
• veal or beef bone
• 2 bay leaves
• 1 dry whole red chili pepper
• 1 Tablespoon salt
• 2 whole onions
• 2 pounds honeycomb tripe, well washed (can also blanch)
• 4 potatoes, diced
• 1 teaspoon marjoram
Bring water, bay leaves, chili pepper, and salt to a boil. Add the tripe, then immediately reduce heat. Simmer for at least 2 and 1/2 hours.
Remove the veal bone, bay leaves, pepper, and onion. Take out the tripe, then slice into paper thin strips and mince crosswise. Skim the fat off the top of the stock and return the tripe to the pot with the diced potatoes. Thin with boiling water so it's nicely soupy. Allow to simmer until you're ready to serve--hours, if possible, as you want the tripe to be as tender as possible.
When ready to serve, rub the marjoram into the pot between the heels of your hands. Bring soup to a good simmer, then drop in dumplings and cook until they are done. Ladle into bowls and serve immediately with a cruet of cider vinegar on the table for final flavoring.
To make dumplings: Cut 1 and 1/2 Tablespoons of butter or lard into 1 cup of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Then stir in 1/2 cup of milk gradually. Flour hands--and roll dough into small balls.