Soups & Salads

In the Southern home there was always a pot of soup simmering on the back burner of the stove. Soups range from simple, clear bouillon and consommé to cream. The most commonly made soup in the South is of course either chicken and dumplings or vegetable. Vegetable is a big favorite because you can use up all of your leftovers. Chowders are a great favorite of coastal cities or those close to a river where fishing is easily accessible. Stews are meatier and are often used as a main course. A stew in earlier times was known as a “stick-to-your-ribs” spoon food.

Salads in the “Old South” weren’t the tender greens we favor today. They were seasoned mixes of root vegetables such as cabbage, kale, dried peas, or fresh vegetables, which wintered well. Everyone had a root cellar where these precious vegetables were kept. Today a salad could include anything ranging from fresh greens or congealed fruits to meats or seafood. When mixing salads, though, don’t used metal bowls. Use china, wood, or glass.