CUISINE: Soups for the soul
By Cheri Leavy
I love the way soups nourish you in so many ways. Here are recipes (links) from some of my favorite southern chefs. You will see some of our southern favorites like greens and peas used in a few.
Tuscan White Bean Soup with Wilted Escarole
From Frank Stitt, Author of Frank Stitt’s Bottega Favorita: A Southern Chef’s Love Affair with Italian Food and the chef and owner of Highlands Bar and Grill, Bottega Restaurant and Café, and Chez Fonfon, all located in Birmingham, Alabama. He has won the James Beard Award for the Best Chef of the Southeast and received the Lifetime Achievement Award from the Southern Foodways Alliance.
Italian Wedding Soup (Southern Style)
From John Besh, Author of My Family Table: A Passionate Plea for Home Cooking. His James Beard award-winning restaurants August, Besh Steak, La Provence, Lüke, American Sector, Domenica are located in Louisiana. San Antonio is now the home to Lüke San Antonio, Chef Besh’s first restaurant outside of Louisiana.
Caramelized Vidalia Onion Soup
From John Currence, chef and owner of City Grocery in Oxford, Mississippi and the City Grocery Restaurant Group which includes Nacho Mama’s, Kalo’s, Ajax Diner, City Grocery Catering Company, Bouré, Big Bad Breakfast and Snackbar. Awarded the James Beard Foundation award for Best Chef South in 2009.
Field Pea, Ham Hock & Mustard Green Soup
(pictured from The Nate Berkus Show)
From Hugh Acheson, author of A New Turn in the South: The Cuisine of Hugh Acheson and the chef/partner of Five & Ten, the National and Empire State South located in Georgia. He is a six time James Beard nominee for Best Chef Southeast.