Monday, September 27, 2010

It's autumn, pack up your jug of soup

Posted By on Mon, Sep 27, 2010 at 11:00 AM

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Forty years later, soup still rules.
Although the first official day of autumn was last Wednesday, it was easy to ignore the so-called change of seasons until the noticeable chill in the weather over the weekend.

We saw men and women at the UnPlaza Art Fair on Sunday in shorts and flip-flops, still pretending it was summer. They seemed to regret their impulsive fashion decision. Local artist and entrepreneur Paula Winchester did a brisk business offering free samples of hot tea from her Twelve Winds Tea Company.

The scrappy UnPlaza Art Fair held a used book sale again this year, and I stumbled upon a culinary classic from the year 1970: Cooking with Soup, published by the Campbell's Soup Company.

 

There are more than 600 recipes in the book, all of them requiring at least one can of soup -- preferably Campbell's condensed soups. The tomato-soup cake and the Rosy Chiffon Cake both require, of course, one can of tomato soup.

There's even culinary advice on what to do when "brisk winds mark the end of summer." That's right, it's the exact moment for gathering up a few chums and driving out to the country for "pie squash and a basket of apples."

Since it might get a little nippy on the drive, the cookbook suggests bringing along a vacuum thermos filled with Clove-Seasoned Beef Tomato Jug. It's an easy recipe: blend together in a pan: one can each (10-and-a-half ounces) of condensed beef broth and condensed tomato soup. Stir in a can and a half of water, one teaspoon of lemon juice, and a dash of ground cloves. Simmer for a few minutes, pour into that thermos and "sip (for four people) at a roadside stop."

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