|Forty years later, soup still rules.|
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."