Philadelphia Pepperpot Soup
“The secret to this soup, as with any other, is a very strong stock. I use no beef bouillon or MSG.” –The Londonderry Inn, South Londonderry, Vermont
“The secret to this soup, as with any other, is a very strong stock. I use no beef bouillon or MSG.” –The Londonderry Inn, South Londonderry, Vermont
Yield:
Serves 8Ingredients
2 quarts very strong veal or beef stock (recipe follows)
1 medium onion, diced
2 medium carrots, diced
1/2 cup diced celery
Broccoli, zucchini, or other garden vegetables (optional)
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
1 medium tomato, diced
1 cup crushed tomatoes or puree
Instructions
Combine all ingredients in soup kettle and simmer for approximately 1 hour or until vegetables are cooked as you like them.
Veal or Beef Stock
Ingredients
1 pound lean beef or veal knuckle
3 to 4 quarts cold water
1/2 teaspoon sweet basil
1/2 cup chopped parsley
1/3 cup chopped onion
1/3 cup chopped carrots
2 stalks celery
1/4 teaspoon chopped garlic
1/2 teaspoon each oregano, thyme, and tarragon
Instructions
Bring all ingredients to a rolling boil, then simmer on very low heat until stock is reduced by half. Strain through a very fine sieve and use as directed for Pepperpot Soup.
