From Chef Nick Sundberg:
Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time.
Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time.
Ingredients:
- 1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
- 1/2 gallon chicken stock
- 1/2 gallon beef stock
- 1 ounce Worcestershire sauce
- 1 cup tomatoes, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 1 small green bell pepper, diced
- 1 large potato, diced
- 2 large carrots, diced
- 1/4 cup peas
- 1/2 cup okra
- 1/4 cup lima beans
- 1/2 cup yellow corn
- 2 teaspoons garlic, minced
- salt and pepper to taste
Preparation:
Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.
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Kentucky Cuisine
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