October 21, 2025 • 42 mins
Imagine curling up with a steaming bowl of soup that wraps around you like a warm hug. That's the sort of comfort that Anne Carpenter, a soup aficionado with over 30 years of experience, brings to the table. In our conversation, we unwrap her latest book, Soup for You, where she dishes out not just recipes but also wisdom on elevating your soup game.
We explore the magic of summer soups, a topic most people think is reserved for winter months, and Anne shares her favorite – hearty corn chowder. As she spills the beans on the art of crafting the perfect soup, you can practically hear the simmering pots and aroma of garlic wafting through the air. She emphasizes that great soup doesn't just happen; it starts with the right foundation, including sautéing aromatics in your choice of fat to build layers of flavor.
With a sprinkle of humor and a dash of wit, we learn how to transform simple ingredients into culinary masterpieces. So grab your ladle, and let’s get ready to stir up some soup magic together!
[00:00] Introduction to the Show and Hosts
[00:05] Guest Introduction: Anne Carpenter
[01:23] Sponsor Acknowledgment and Thought to Ponder
[02:42] Anne Carpenter's Favorite Soup: Corn Chowder
[03:21] Exploring Cold Soups
[05:11] The Seven Steps to Superior Soups
[08:51] Making Homemade Stock
[11:11] Finishing Touches and Seasonings
[12:07] Understanding Thickeners in Soups
[13:46] De-glazing the Pan and Fond
[15:26] Tortilla Soup and Tomatillos
[16:25] Seafood Soups and Chowders
[17:22] Bermuda Fish Soup and Vegetable Soups
[18:29] Difference Between Soup and Bisque
[19:01] Margarita Soup and Essential Soup Tools
[19:45] Broth vs. Stock
[20:43] Butter and Watermelon Gazpacho
[21:12] Melon Gazpacho Variations
[21:56] The Secret Ingredient: Pears
[23:38] Squash Soup Tasting
[26:26] Kitchen Conservatory and Gadgets
[35:35] Fun Facts and Mental Floss
[37:46] National Days and Jokes
Takeaways:
- A good bowl of soup can warm your soul and comfort you like a cozy hug.
- Anne Carpenter has been teaching the art of soup-making for over three decades, seriously, that's a soup-tastic resume!
- Her new book, Soup for You, dives into the delicious world of bisque, chowder, and more, perfect for any season.
- Did you know that summer soups are just as amazing as winter ones? It's soup season all year round!
- Never underestimate the power of a good stock; homemade is always better than store-bought, trust me on this!
- Wine isn’t just for sipping; it can elevate your soup game by adding incredible depth and flavor.
This is Season 8! For more episodes, go to stlintune.com
#soup #soupmaking #kitchenconservatory #chowder #gazpacho #bisque #bonebroth #broth #chickensoup #stock
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
A good bowl of soup can becomforting, warming, and filling.
And for more than 30 years,Ann Carpenter has taught thousands
of students how to make thebest soups in the world. She's also
the author of you Had Me atPie. And Right now on St. Louis in
Tune, she has soup for you.Welcome to St. Louis in Tune, and
(00:31):
thank you for joining. Joiningus for fresh perspectives on issues
and events with experts,community leaders, and everyday people
who make a difference inshaping our society and world. I'm
Arnold Stricker along with cohost Mark Langston, and Mark's been
on assignment several previousepisodes. Mark, welcome back.
It's great to be back. Itreally is. Sometimes you just want
(00:51):
to be home, just want to beback. So it's nice to be back.
Do you have to take a testfrom your assignments?
No, thank goodness. No.
No.
Got to check my bank account alot, though, make sure I didn't spend
too much money.
Oh, there you go.
Yeah, we did a lot oftraveling and doing things we had
to do, but had fun. Yeah, kindof some of that. Yeah.
And folks, we hope that youhave fun today, and we know that
(01:12):
you will because this is agreat topic. It just, every time
we talk about food on theshow, Mark, I just, I start salivating.
But we're glad that you'vejoined us today. We want to thank
our sponsor, Better RateMortgage, for their support of the
show. You can listen toprevious shows@stluntune.com please
help us continue to grow byleaving a review on our website,
Apple Podcast, or yourpreferred podcast platform. Our thought
(01:35):
to ponder today is neverunderestimate the power of a kind
word, an unexpected act ofgenerosity, or a courageous deed.
Sometimes it's a pick me up.For some people who just need that
pick me up.
It is. And I don't know ifI've been a stick in the mud before,
but I've been really trying tobe even more kind lately. Just because
(01:56):
of the current climate of our.Our situation.
People can be very harsh, andit's been that way.
I. Yeah, but I'm trying. I'mgoing there. I'm taking the high
road.
Don't be the abrasive one. Bethe, the smooth one.
That's right. Be the nice one.
All right.
It's. Yeah, it. Kindness is wonderful.
It is.
It is.
And our guest is very kind.She's been kind to come back for
(02:19):
a second time. And AnnCarpenter's here. She's going to
talk about her new book, Soupfor you. Bisque, chowder, gazpacho.
And more from KitchenConservatory. Ann. Welcome back to
St. Luis and Tune.
Thank you so much for having me.
Oh, my gosh. When I saw this,I was like, most people think, okay,
winter soup. No, summer soupis year round. It's year round. I
(02:41):
want to start out. What isyour favorite soup?
Corn chowder.
Ooh. And why?
Oh, yeah.
Oh, it's creamy, it'ssatisfying, it's sweet. And it takes
so many different garnishesbecause you can do corn chowder with
seafood like crab or shrimp.You could also do corn chowder spicy.
Put some roasted poblanopeppers in it and avocado.
(03:04):
I'm wiping my mouth.
I don't know it.
Or you could just do itclassic and put bacon on top.
Okay. I'm fine with any of those.
Bacon with anything. It'sgreat. Now, do you serve that cold?
Do you serve?
I have.
Okay.
I have. But I believe that acold soup is really only satisfying
when it's 100 degrees outsideand you're sitting outside.
(03:28):
Because I never learned how tocold soup. Especially in the summertime.
We were always like winter. Mymom would pour the tomato soup out
of the can or chicken noodlesoup. She didn't make that stuff.
And now we do those things.
Do you do cold soup?
Yes.
It's taken me a while to getused to cold soup. It's just the
whole thing is like, soupshould be hot.
Even on a hot, sweltering day.It can be very refreshing.
(03:52):
Yeah. Or even as an appetizer.Get you into the meal.
Yeah. And I love soup, andI've always shied away from it. When
it's warm out, it's too warmto have soup or any end.
The nice thing about a coldsoup is that if you have a party,
you don't have to mind it onthe stove. You can just put it out
and let people enjoy it.
That's a good hand.
And the classic cold soup isvichysoise, which is nothing more
(04:15):
than potato flavored cream.
I love this.
Nothing wrong with creameither. Or butter, garlic, onions,
leeks. Oh, speaking of leeks,it's like leeks and turnips. Like
the most disrespected rootvegetables along with celery root.
And I love those thingsbecause they have so much flavor.
(04:37):
Talk about the use of those insoups and why people are maybe migrating.
More to that.
So one of my soups in thisbook is a turnip soup, and I say,
don't turn up your nose at turnips.
Wow.
Because the turnip soup issurprisingly delicious. People really
go crazy for it when I serveit to them. And then I say it's turnips.
(05:00):
And they're like, really? Thesecret is that I slice up the turnips
and marinate them in white wine.
Oh, my.
And then I make the soup.
And that's something that Isaw in your book. That. And I think
we're going to talk about theseven steps to superior soups. But
is what wine does to reallyadd a lot of flavor. And a lot of
(05:23):
people will think, I don'twant to have any alcohol in my soup.
It's going to burn off. Butwhat it does is leaves that flavor
behind. How does that. Arethere combinations that should be
used? Because I know youmentioned vermouth a lot.
Vermouth is a great way to addthat flavor to soup because what
happens is that when you opena bottle of wine, you need to use
(05:43):
it rather quickly within acouple of days. You don't want the
wine to be sitting there onyour shelf for years. But they're
fortified wines, which areshelf stable. And so they're screw
top. And you don't have to goout and buy something special just
to make this soup if you havefortified wines in your cabinet.
Vermouth is a fortified wine.So I like to use white vermouth.
(06:07):
It's very good with seafoodand fish soups. It just adds. It's
botanical in flavor. The otherfortified wines that are really good
in soup are dry sherry, reallynice in gumbo, for instance, and
then port. I have a soup withport wine in it. It's a roasted pear
(06:27):
soup. And then you drizzle aport wine reduction on top. And that's
quite nice.
You get port wine and then youreduce it even more. It's like, holy
smokes.
It's a syrup at that point.
Exactly, Exactly. Yeah.Because I mentioned. I saw that as
I mentioned, the seven stepsto superior soups that you add those
things. And it's. As I wentthrough the recipes, it's just. That
(06:49):
makes sense. And then how youcombine certain things with certain
kinds of soup. Like youmentioned, dry sherry with gumbo,
or let's see here, balsamicvinegar or Worcestershire sauce,
deepened umami.
Oh, I love it.
Now go through these sevensteps because I've never. I know
people wonder, why is my soupnot at the next level? What are they
(07:12):
missing?
Because we all listen to thatchildren's fable of stone soup. And
in the children's fable, youhave a pot and you fill it with water,
and then you just Throw youringredients into that pot of water,
and that's never going to giveyou layers of flavor if you do that.
So the first step is sauteingaromatics in fat. And aromatics are
(07:36):
onions, celery, carrots, bellpeppers, fennel, These very flavorful
vegetables that you can garlicthat you can use, leeks use in soups.
And so you want to choose afat that will carry those flavors
throughout it. So your fatcould be butter, olive oil, bacon
fat. But sauteing thearomatics in fat starts building
(08:00):
the soup, and you don't. It'sjust not a couple of minutes. You
want those vegetables to fullysoften because cooked onions have
such a better flavor than raw onions.
And you are on certain ofthose. You mentioned butter and you
mentioned oil, and youmentioned. What was the third one?
Bacon fat.
Bacon fat. Certain ones aregoing to be used better for certain
(08:22):
soups.
Yes.
Okay.
Yeah.
So if you're making on that,which ones would be best for which
kind of soup?
If you're making a Frenchcream soup, you want to start with
butter. But if you're makingan Italian tomato soup, you want
to start with olive oil. Andif you're making a chowder, you want
to start with bacon fat.
I'm with her.
I'm going to wipe my mouthagain here.
(08:43):
I know.
And so you do that. What's thenext step? You're making a stock
or a broth separately.
You want to have a good. Themajority of the soup is this liquid.
So you want to have a goodtasting liquid that you're using.
I do encourage homemade stockmaking, but I know that a lot of
people are going to say, nah,I don't want to fool with that. There
(09:05):
are certainly packaged stocksavailable, but you will always have
a better soup if you take theeffort to put up some homemade stock.
Go through that. How people dothat? Because there's a process there.
Oh, yeah.
Here's the easiest way to do.You ever buy a rotisserie chicken?
Yes.
Okay, so you eat all yourmeat. Then what are you doing with
the bones?
Generally, it goes into thetrash, but.
(09:27):
You should put those bones ina stock pot, cover it with water.
You can throw in an onion,carrot, celery, bring it to a boil,
turn down the heat, and simmerfor six hours.
There you are.
Six hours.
Wow. Then you strain it out.
Then you strain it. All yoursolids have given up their flavor,
and what you have is gold left over.
(09:49):
I love this.
He's salivating too.
I am. So it's on low. Yousimmer it on low.
Yes, yes. Because you justwant it to percolate.
And how long is that good for?
A week in the refrigerator anda year in the freezer.
So you can freeze that. Thereyou go, Mark. So it's coming up on
Thanksgiving.
That's good info.
(10:10):
Right?
A lot of people do your turkey bones.
Right.
And I have a recipe for thatin my book.
Okay, folks, there's anotherreason to get the book. Matter of
fact, I want to tell you aboutthat. You can go to reedypress.com
and get soup for you. Or it'savailable at most bookstores or book
online vendors.
And available at Kitchen Conservatory.
(10:30):
And available at KitchenConservatory. And what's the address
for Kitchen Conservatory?
9011 Manchester Road, blockand a half west of Brentwood.
Very close to the Schnooksright there.
Just across the street fromSchnooks. But the landmark that everyone
knows is Carl's Drive in.
Oh, yes, yes, yes.
Where did you come up with thesoup for you? Because first thing
(10:51):
comes to mind is no soup for you.
I'm waiting for the cease anddesist letter from the Seinfeld people.
Okay. Because that's firstthing that came to mind. Oh, I like
the title. And I go, no soupfor you. No soup for you. Okay.
We want people to have soup.We don't want to deny anybody soup.
Soup for you. I like that.
We've talked about stock,we've talked about fat, we've talked
(11:13):
about aromatics. Differentkind of seasonings.
Sure. Because when you'resauteing your aromatics, that is
the time to start theseasoning process. If you make a
big batch of soup and at thevery end, put in your salt and pepper,
it's going to be flat. Youneed to have those flavors develop
through the soup. And so youstart seasoning at the sauteing time.
(11:37):
Sprinkle in some salt andpepper. You can always come back
and increase the amount. Butyou want to start it there.
Emeril would say, you want theorchestra to play together. You don't
want to wait till theconcert's over and then add that.
He would say that, huh?
That's a brilliant line. I hadnot heard that.
(11:57):
He would always say, and nowthey're talking to each other and
now they're collaboratingtogether. And now they're going off
into the sunset and stuff likethat. Thickeners. This is sometimes
a problem for some peoplebecause they'll either do too much
or it won't be in a liquidform when they put it in or it's
the wrong kind. Does differentones do different flavors or. Some
(12:19):
do no flavors at all. Talkabout that because that can be a
very problematic situation.
So I really like my soups alittle thinner because I think you
shouldn't need. I think yoursoup spoon should not stand up in
the bowl. In other words, soupshould be a liquid. So I tend to
go a little bit thinner on mysoups than thin, thicker. I want
my soups drinkable, in otherwords. But a little thickener is
(12:42):
very good. Now, a lot ofvegetables have natural thickener
and natural starch in them,like corn, potatoes. You don't have
to add any other thickener ifyou use those. But other vegetables
don't have enough thickener tothem. So like asparagus. So my thickener
of choice for asparagus iswhite rice because it doesn't detract
(13:05):
from the taste of theasparagus. A lot of soups have flour
as a thickener, and so that'salways going to give you another
flavor when you use flour.
Like a nutty flavor or it depends.
On if you brown the flour.Gumbo traditionally is a browned
flour taste and that's part ofthe taste of.
The soup on the rice. What doyou mash it down or just.
(13:25):
No, I just add raw rice andlet the rice cook in with the stock
and then puree it.
Okay. Maybe chicken rice soup.
I love it. Yeah, just love it.
Mark, what's your favorite soup?
I don't know. All of this,this whole book. Soup for. I think
every one of them in there isgood. I have many different love
soups.
I know we've talked about winedeglazing the pan. Some people may
(13:48):
not understand what that is orwhen you do that.
So you've sauteed youraromatics and they're all bubbling
up and they're starting tostick at the bottom of the pan. And
maybe you're getting a littlebit of brown bits. At that point,
you splash in your wine orfortified wine into the pot and then
you take your spoon and scrapeup all those delicious brown beets
(14:10):
bits at the bottom of the pan.That's called fond f o n d because
it's foundational to theflavor of the soup, all those little
browned bits. So you gatherthem up into your soup and then you
put your stock in.
Okay?
Okay. Okay. I'm okay.
We're going to have to go homeand make some of this now.
Don't worry. I've got theguide. He can follow along. In the
guide.
It Is it's very laid out,folks. So when you go in here, the
(14:33):
recipes there, the ingredientsare there, there are tips on how
to do this, and then thefinishing touches, you. We've touched
a little bit on this in andout back, and with some more cream,
some balsamic. When to dothat, when not to do that. Is that
kind of personal preference.
So you get your soup finished,and then you have the taste test,
and you taste it, and you say,it needs something more. The something
(14:55):
more can just be salt andpepper, but it could also be a fresh
herb, like tarragon in aseafood soup is a wonderful balance
of flavor, but it also may bea little splash of either Worcestershire
or balsamic can really add adepth of the flavor to soups.
And when you put that in,like, in the middle, because I see
a lot of times they're placedin the middle. When you get that
(15:16):
soup, do you stir it up, or doyou just leave it and grab a little
dab of it as you're eating?
I like to stir it up.
Okay. Okay. All right.
The tortilla soup looksdelicious. It's one of my favorites.
Tortilla soup.
Tortilla soup.
And my tortilla soup recipe isa little different because the base
of it is tomatillos.
Okay.
Little bitty tomatoes.
No, they're not tomatoes.
(15:37):
There's not tomatoes?
No, they're fizzilis. Theyhave no connect. They have no botanical
connection to a tomato. Theycome with this papery covering on
them. Tomatoes don't come witha papery covering on them. No. Tomatillos
is its own vegetable, and theyhave quite a bright, citrusy flavor
to them.
Okay.
I was gonna ask that. Yeah.
I'm sure you've had salsaverde. Oh, yeah, that's tomatillos.
(16:00):
Okay. There you go.
Mark, how about you? Okay.
Wow.
But green tomatoes are acompletely different product.
Okay.
Wow.
That's why you have to listento this show, folks, and that's why
you have to get this book.It's entitled Soup for you. Bisque,
chowder, gazpacho, and morefrom Kitchen Conservatory. Ann Carpenter
(16:20):
is here. This is ArnoldStricker with Mark Langston of St.
Louis in Tune. So, Ann, I getto the back here, and it's seafood.
And I've always had. When Iwas growing up, we had clam chowder.
But as I was reading in thebook, chowder was always pork or
bacon.
Huh.
A pork product. What defines achowder is that there's a pork product
(16:41):
in the chowder. I Love askingthis question to people because people
say chowder has to havepotatoes. Manhattan chowder doesn't
have potatoes. Or chowder hasto have cream. Manhattan chowder
doesn't have cream in it. Sothey're different. But bacon or a
pork product is. This is whatmakes it a chowder.
Gotcha. What does Manhattanchowder have in it?
Tomatoes. Have. You've neverhad Manhattan?
(17:02):
I've never had Manhattan.
Never ever.
Yeah. It's a tomatoes andclam. Think of it like pasta with
red clam sauce.
Okay, okay.
All right.
But it's gotta have bacon in it.
It's gotta have bacon.
Oh, yes.
Yeah. I was. Everything needslooking at the. Here. The Bermuda
fish soup. What makes a. Isit. What makes it Bermuda?
(17:29):
There's a product, acondiment, that's Worcestershire
and dry sherry all combinedup. It's called a sherry pepper sauce.
That is a particular productof Bermuda. And that's what they
use to season their food init. But I have I. I give away to.
To simulate that flavor. Ifyou can't find the sherry pepper
sauce.
Wow. I had never heard of.
(17:50):
It's a way of spicing up your fish.
Yeah. Yeah.
There's a lot of greatvegetable soups in here too. They're
just basil zucchini soup.
Now, that's a good soup for summer.
That sounds like.
And can be done hot or cold.
I like that. That sounds likeit. How long did it take you to figure
(18:12):
out what soups.
Oh, 30 years.
Is that right?
I've been teaching soupclasses. And I know what gets popular
and what people really respondto and the varieties. And I wanted
to have a guide that wouldexplain the different varieties of.
So that. Because one of thethings is that what is the difference
between a soup and a bisque?Do you know, Arnold?
(18:33):
I would say it has cream.
No, it's the price tag. Arestaurant wants to charge more for
a cup of soup. They call it a bisque.
There you go.
Now, technically, lobster bisque.
I know. That's it.
But there's tomato bisque,there's butternut bisque. And you
know what? You could havecalled those soup. But they like
to call them bisque.
(18:58):
There. You know, Mark first.His first response was margarita
soup.
Yes. Because doesn't everyonelove tequila and lime?
Yes, we do. But I didn't seeactually put margaritas in there.
I put tequila and lime in the soup.
Okay. Which is fine with me. I know.
(19:19):
Does it have salt on the rim?
You could. Because a littleburst of salt is always very nice.
Is you Ladle up your bowl ofsoup and then sprinkle it with a
little salt. Sure.
Okay. Okay. So there's not alot that people would need to really
accomplish soups, except likemaybe a big stock pot or. Or obviously
(19:40):
a cutting board. You don'teven need a cutting board to cut
some vegetables up or thingslike that. Let's talk a little bit
about the. I noticed thedifference between broth and stock
was that stock is unseasonedbroth, but broth is seasoned stock.
So when you go to the storeand you are wanting to buy, you want
a little bit richer flavor.You should be getting broth rather
(20:01):
than stock.
Well, I. I like to use stockbecause I like to control the seasoning
I put in the soup, and thestock is a more neutral canvas. And
then I can add the flavorsthat I want.
That makes sense.
Broth sometimes can be oversalty. Sometimes. The commercial
broths that you buy have a lotof salt in that in them, and you
have to adjust then so thatyour soup is not too salty.
(20:22):
That's why we buy the low salt broth.
Low sodium.
Yeah, the low sodium ones.Yeah. So you can add. It's kind of.
I'd rather be adding thanusually no salt.
Butter, too. You can alwaysadd. Can't always take it away. Yeah.
I don't know about that,though. Salted butter. I love butter.
Butter is one of my favorites.
(20:42):
We. Our motto, kitchenconservatory, is it's better with
butter.
Yes.
I think that's great. I agree.So does the studio audience.
Now, I did try to do one timea watermelon gazpacho. Yeah. And
was okay. I think a lot of itdepends upon the watermelon. Watermelon,
(21:05):
yes. Getting it at the righttime. Time of the season.
Melons are hard to choose.
They really are.
To find a good melon.
They are. So are there otherkind of melon gazpachos? Because.
Can you have a cantaloupe gazpacho?
Yes. Cantaloupe makes abeautiful cold soup.
Oh, I love cantaloupe.
But what I do is melons have alot of water in them, which is one
(21:26):
reason why they're veryrefreshing to eat just straight up
without adding anything but alittle sprinkle of salt. But because
there's so much water in them,when you puree it, you need to balance
that water with adding someother fruit in there so it doesn't
taste thin in the bowl. Sowith my watermelon melon gazpacho,
I add some tomatoes with acantaloupe gazpacho. I add mango
(21:49):
because the mango is quitethick and gives it and is a similar
profile flavor profile to the cantaloupe.
I notice you also use pears alot in some of this to either thicken
or help balance flavors or.
Yes, pear is a wonderfuladdition to soup. That's my secret
for my roasted red bell peppersoup is to put pears in because the
sweetness of the pearscomplement the smoky taste of the
(22:12):
roasting of the red bellpeppers. And it also adds acts as
a thickener.
Pears had to be used forsomething. They're not one of my
favorite fruits. Eating individually.
No, I get that.
But they can be a compliment.They can be a supporting cast.
Well, there you go.
How about that?
Wow.
And we thank you for stoppingin. Soup for you. Bisque, chowder,
(22:34):
gazpacho and more from KitchenConservatory. She has compiled this,
I'm going to call it like amini bible of soup here. And for
more than 30 years she's beenteaching this at Kitchen Conservatory
on Brentwood. Now onBrentwood. And folks, if you've not
been there, great place to gobuy kitchen items. Great place to
get classes, take classesthere and learn from area chefs and
(22:58):
their expertise. And it's allhands on. It's not lecture. I'm sure
they're probably.
Well, we do have somedemonstration classes.
But we always kind of like toget in there and do that and then
you can eat it.
Yes. I like the samples.
Yeah.
Last time I was there, we hadsome samples of the class.
I guess it would be awfullyunfair if you were sitting there
smelling the food for twohours and then didn't get to eat.
(23:19):
I agree.
And then the chef goes, okay,yeah, that's really good.
And the utensils that theysell there, the different things.
Yeah, yeah, we've got tons ofthat stuff. I know that's the place
to go to get your. The kidsfor Christmas and my birthday. It's
kitchen items.
Right. It's right around theChristmas. Right around the corner,
believe it or not.
So I brought some soup for youto sample.
Oh, oh. Should we? Yes.
(23:41):
Did you?
We should.
Did you need soup for breakfast?
Oh, my God.
I will have soup anytime.
Yeah. And we've got time for this.
What kind do we have here?
I have a squash soup.
Is it hot or cold?
It's hot. It's in a thermos.
Oh, my.
I'm going to take that over to Mark.
Oh, my God, A squash soup.
(24:03):
Have you had squash soup?
Never. Never, ever. I don'tthink I've ever had squash soup.
Are you opposed to squash?
No, I like seafood. I.Seafood. I eat it.
Okay. I'm gonna.
It's hot. It's hot.
Oh, man, that's really good.
(24:23):
Oh, my.
That is really good.
You can leave the thermos in.
It's creamy. It has. And isthis the one you serve for your guests?
And you were like, squash.They eat. They didn't know.
Oh, my.
That's so good, that squash.Oh, that was turnips.
Yes. Turnips is the one thatyou people. I think people like pumpkin
and butternut. They like. Theylike squash, but turnips, they still
(24:46):
are waiting for their momentin the sun.
Is this. What kind of squashis this?
I actually, for this soup,used acorn squash.
Okay. And is there a littlebit different flavor as you use the
different kinds of squashes?
There is.
Oh, it's perfect. It's not toothick. Is this in the book?
So the recipe that's in thebook is butternut bisque, and I followed
(25:07):
the recipe for this, but it isnot. But I used acorn instead of
butternut because you cansubstitute the different. So what's
in there is a little bit ofcumin and bourbon and some dry sherry,
and then it's finished withsome maple syrup and soy sauce.
That's why I really like it more.
It's got it all in there.
Including bourbon.
Including bourbon. Is itbourbon, a food group?
(25:30):
Yes, it's its own in Kentucky.
It is well made from corn, right?
Yes. So there's a corn product.
Yeah, it's got corn in it.
This is so good.
Oh, my gosh.
I'm not kidding. I need a second.
I've always thought thatoutdoor activities like the soccer
team, football teams, and thehigh school teams are really missing
the boat here. When it getscold, which it hasn't. It's finally
(25:53):
getting cold here in St.Louis, but they always want to serve
hot chocolate. Why don't theyserve, like, a bone broth? Why don't
they serve like a. Like this?Oh, and it's. It warms you much more
inside and also fortifies you.Yeah, yeah. It's healthier. It can
build you up. So while you'resitting watching the game, you could
be having some butternutsquash soup. You could be having
some bone broth rather thandrinking the hot chocolate and getting
(26:15):
all that sugar.
What a treat this is.
Oh, it is. I will tell you.Thank you. You are one of the first
food guests we've had in herethat's actually brought Food.
Yeah.
So you have any time you wantto come in, Ann, you can come in
and talk to us about newgadgets at Kitchen Conservatory.
We have those.
Any new books? Yeah, come in.We ought to talk about kitchen gadgets.
(26:36):
So there is the gadget of theyear. It has taken over everybody,
and I didn't bring one inbecause I didn't think we were going
to get into tools, but it is.It's a revolutionary design on squeezing
lemons. And I've thrown outall my old lemon squeezers and gone
for what's called the fluicerbecause they. It's. They call it
that because it's a flatjuicer, and it gets every last drop
(26:59):
of juice out of the lemon.
Cut it out.
Is this. It's a. Our daughtergave me one of these opens like this.
Okay. It's a different one. Okay.
All right.
It's brand new.
Okay. Interesting.
And it gets it all.
That'd be a great show.Talking about kitchen gadgets. We'll
need the video for that one.
Yeah, yeah, we've got. Yeah.
And thank you very much again.This is a real treat, honestly. It
(27:23):
really is. It's. This is very special.
It is. It's really delicious.
It makes me want to go out andtake the ingredient list and go to
the store and get all thesethings and make sure that I have
the right squash.
And so for you, where can youfind it again?
Kitchen Conservatory.
Kitchen Conservatory. Thereyou go.
On Manchester Road, Right.
In Brisbane, at All good booksellers.
(27:45):
All good booksellers have them.
It's a Reede press, and it's anice read. It's a cookbook, really.
Is what. It's a soup book. 44pages. Got the index. And I love
these little tips here. Celerystalks and fennel bulb can be used
interchangeably in most soups.Celery adds a salty herbaceous flavor.
Fennel adds a mild licorice flavor.
(28:05):
So fennel is very good inseafood soups because that licorice
taste and seafood is a reallynice compliment. But fennel can also
be good in other flavors, likea potato fennel soup.
And people forget the roots ofthose things that they really have.
I use celery root a lot formashed potatoes. I use that with
potatoes and butter and cream.
(28:26):
So celery root is a wonderfuladdition. And I don't know if you
saw it, but one of my soup isan oyster soup that I put a big spoonful
of celery root puree in themiddle. So oyster stew is a. Is a
classic old fashioned soupthat has been around that people
a lot of times people wouldeat oyster. Oyster stew on Christmas
(28:48):
Eve is a tradition, but it'ssimple. It's just the cream and the
oysters. But I liked puttingthis big spoonful of celery root
puree in the middle of it andit makes it a very luxurious dish.
I'd be all for that. I'd beall for that. So folks, kick the
can. Kick the can. And soupfor you is the way to go. Don't buy
the canned soup. Make it onyour own. It's probably less expensive
(29:11):
in the long run. And I tellyou what, it will taste so much better
and you won't go back.
Soup for you.
Soup for you. Say it again, Mark.
Soup for you.
Because we say yes to soup.
We say absolutely.
Oh my.
We say yes to Ann Carpenterand kitchen conservatory. So Ann,
thanks again.
Thank you so much, Arnold.What a pleasure.
It's been fun, folks. We'll beright back. Don't go away. This is
(29:33):
Arnold Stricker with MarkLangston of St. Louis in Tune. As
(29:58):
strange as it may sound, atBetter Rates Mortgage we love talking
to people about mortgages.Everyone in St. Louis promises a
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(31:04):
All it takes is a helpinghand. Are you ready? To learn more,
Contact the InternationalInstitute of St. Louis@infoistl.org
or call 314-773-9090. That'sinfoistl.org or call 314.773-9090.
(31:27):
This is Arnold Stricker of St.Louis in Tune on behalf of the Dred
Scott Heritage Foundation. In1857, the Dred Scott decision was
a major legal event andcatalyst that contributed to the
Civil War. The decisiondeclared that Dred Scott could not
be free because he was not acitizen. The 14th Amendment, also
called the Dred ScottAmendment, granted citizenship to
all born or naturalized herein our country and was intended to
(31:50):
overturn the US Supreme Courtdecision on July 9, 1868. The Dred
Scott Heritage foundation isrequesting a commemorative stamp
to be issued from the USPostal Service to recognize and remember
the heritage of this amendmentby issuing a stamp with the likeness
of the man Dred Scott. But weneed your support and the support
of thousands of people whowould like to see this happen. To
(32:10):
achieve this goal, we ask youto download, sign and share the one
page petition with others. Tofind the petition, please go to dredscottlives.org
and click on the Dred ScottPetition drive on the right side
of the page. On behalf of theDred Scott Heritage foundation, this
is Arnold Stricker of St.Louis in tune.
(32:31):
Each time that we plan a showfor St. Louis in tune, we strive
to bring you informative,useful and reflective stories as
well as interviews aboutcurrent and historic issues and events
that involve people, placesand things. And while St. Louis intune
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(32:51):
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Use the search engine to lookfor a show that might interest you
(33:34):
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st. Lintune.com.
(34:31):
Welcome back to St. Louis inJune. This is Arnold Stricker with
Mark Langston. Along with ourhot soup that we've had here by Ann
Carpenter, she's given us somebutternut squash soup.
So good. It's so good.
And she said this wasn't thebutternut. It was. Which squash,
(34:52):
Mark?
I don't remember. It was ayellow squash.
It's really good, though. Oh,the flavor, the thickness, the.
It's not too thick? It's nottoo thick.
No, it's just.
I don't have that afterthickness where I've got. Oh, my.
I gotta go drink.
It's going down really good, huh?
It does.
The flavor profile is juststupendous. So get that book, folks.
(35:14):
Soup for you. Soup for you.Bisque, chowder, gaspacho and more
from Kitchen Conservatory byann carpenter. For 30 years, she's
been teaching thousands ofstudents how to make the best soups
in the world. Great guess, Mark.
Yeah. Yep, it sure is.
Did you know, for mentalfloss, folks, just to keep your brain
(35:37):
sharp as we're downing oursoup here, Bela Lugosi was buried
in a full Dracula costume,cape and all. You believe that the
original Dracula never knewthat. One of the original Draculas.
And I knew this, but I didn'tknow on some of these leeches. Leeches
are still sometimes used todayto treat arthritis. Skin grafts.
(36:01):
I knew about that. And certaincirculatory diseases. Really? Yeah.
Sucks the blood up into thosethings. And I understand that, like
on a skin graft. Henry VII wasso inspired by the legend of King
Arthur, he named his firstbornson after the fabled warrior, which
goes to. How do you name your kids?
Oh, it was tough. It wastough. We went through many different.
(36:26):
Many different things. Wedidn't want to have a junior. We
thought about that, but wedidn't do a junior. We went, what
are the most common names?That kind of thing. And just ended
up with the biblical names.
Horatio, you right.
Methuselah, Michael and Matthew.
There you go.
Yeah.
You didn't want Nimrod or.
(36:47):
No, that was. No, that came later.
Everybody knows Nintendo, huh?
Huh?
Did you know Nintendo wasfounded in 1889?
No.
Before it sold video games,the Japanese company specialized
in playing cards. Very interesting.
(37:08):
Really?
Yes.
That's interesting.
And you like Disney?
Yeah.
Grace Jones has a world as alifetime ban going to Disney World.
I said, I almost got it.
And we'll stop with this one.And then you can tell us the days
of the day. But the first pairof Nike running shoes was made in
(37:28):
a waffle iron.
Oh, interesting.
Yeah.
That fast.
Putting those layers of rubbertogether. Whatever they were doing
the combos and the rest is history.
That is. That rest is alongwith the swoosh. What happened? Everything.
Next week is Diarrheaawareness week. Runs till Friday.
(37:54):
That's like a joke.
I know. That was for youbecause of all of what you always
are telling us about. I know.I had to do it.
Is that. Are you serious? No.
I don't know where. That's adad joke. It's a dad joke. Diarrhea
awareness week Runs tillFriday. I thought it was perfect.
(38:14):
I know.
Made me spit my soup out. Thatwould have been a shame.
Oh, don't do that. Back to thefuture Day. Celebration of the Mind
Day. Count your buttons Day.Everyone want rights Day. National
Apple Day. I guess it's appletime, isn't it?
Yes.
So that's why they make itNational Apple Day.
Yeah.
I know.
(38:34):
Johnny Appleseed.
What do you do with all thoseapples you bring home?
You can make apple cider. Youcan make apple pie. You can make
apple cobbler.
Huh? National check your medsDay. Boy.
That'S every day you need to check.
I know. I know. National Petsfor. There's a lot going on. National
(38:56):
Pets for Veterans Day.National Pumpkin Cheesecake Day.
Never had pumpkin cheesecake.
It sounds interesting.
National Reptile Day. Had thereptile guy used to come and talk
to our kids.
Have them crawl all over you.
Police Commemoration Day. ProLife Day of silent Solidarity. Reptile
(39:19):
Awareness Day. Again?
Yeah.
Those are just a few. Nationalshare the warmth day.
It should be every day.
I agree. We talked aboutkindness before at the first part
of the show. I think that'strue. Okay, a few of the days coming
up. National DiarrheaAwareness Week is running until Friday.
(39:41):
Soccer season for the MLS hascome to a close for the city sc.
Did you know why Cinderellawas so bad at soccer? She kept running
away from the ball.
Wow. Really?
What do you call a wellbalanced horse, Mark?
(40:03):
I don't know.
Stable.
Oh my.
Of course. We were talkingabout the vegetables earlier. What
do you call an angry carrot?
Oh, I don't know.
A steamed veg.
Where is Ian for these?
Okay. I ordered a chicken andan egg online. I'll let you know
(40:27):
what comes first. Okay. Whatdo sprinters eat before they race?
I don't know.
Nothing. They're fast. We didtalk about sugar when Ann was here.
Yes, we did.
Why is everyone so againstSugar? Who stood by you when things
(40:48):
went wrong and you werehurting? It wasn't broccoli, that's
for sure. My friend told meshe wouldn't eat beef tongue because
it came out of a cow's mouth.So I gave her an egg. And what happens
(41:09):
when a microscope runs into a telescope?
I don't know.
They kaleidoscope. That's allfor this hour, folks. We thank you
for listening. If you'veenjoyed this episode, you can listen
to additionalshows@stlintune.com consider leaving
a review on our website, ApplePodcasts, Podchaser, or your preferred
(41:31):
podcast platform. Yourfeedback helps us reach more listeners
and continue to grow. Thankyou to Bob Berthicel for our thanks.
Theme music our sponsor,Better Rate Mortgage our guest, Ann
Carpenter, author of Soup foryou and co host Mark Langston. And
we thank you for being a partof our community of curious minds.
St. Louis in tune is aproduction of Motif Media Group and
the US Radio Network. Rememberto keep seeking, keep learning, walk
(41:54):
worthy, and let your lightshine. For St. Louis in tune, I'm
Arnold Stricker.
A good bowl of soup can becomforting, warming, and filling.
And for more than 30 years,Ann Carpenter has taught thousands
of students how to make thebest soups in the world. She's also
the author of you Had Me atPie. And Right now on St. Louis in
Tune, she has soup for you.Welcome to St. Louis in Tune, and
(00:31):
thank you for joining. Joiningus for fresh perspectives on issues
and events with experts,community leaders, and everyday people
who make a difference inshaping our society and world. I'm
Arnold Stricker along with cohost Mark Langston, and Mark's been
on assignment several previousepisodes. Mark, welcome back.
It's great to be back. Itreally is. Sometimes you just want
(00:51):
to be home, just want to beback. So it's nice to be back.
Do you have to take a testfrom your assignments?
No, thank goodness. No.
No.
Got to check my bank account alot, though, make sure I didn't spend
too much money.
Oh, there you go.
Yeah, we did a lot oftraveling and doing things we had
to do, but had fun. Yeah, kindof some of that. Yeah.
And folks, we hope that youhave fun today, and we know that
(01:12):
you will because this is agreat topic. It just, every time
we talk about food on theshow, Mark, I just, I start salivating.
But we're glad that you'vejoined us today. We want to thank
our sponsor, Better RateMortgage, for their support of the
show. You can listen toprevious shows@stluntune.com please
help us continue to grow byleaving a review on our website,
Apple Podcast, or yourpreferred podcast platform. Our thought
(01:35):
to ponder today is neverunderestimate the power of a kind
word, an unexpected act ofgenerosity, or a courageous deed.
Sometimes it's a pick me up.For some people who just need that
pick me up.
It is. And I don't know ifI've been a stick in the mud before,
but I've been really trying tobe even more kind lately. Just because
(01:56):
of the current climate of our.Our situation.
People can be very harsh, andit's been that way.
I. Yeah, but I'm trying. I'mgoing there. I'm taking the high
road.
Don't be the abrasive one. Bethe, the smooth one.
That's right. Be the nice one.
All right.
It's. Yeah, it. Kindness is wonderful.
It is.
It is.
And our guest is very kind.She's been kind to come back for
(02:19):
a second time. And AnnCarpenter's here. She's going to
talk about her new book, Soupfor you. Bisque, chowder, gazpacho.
And more from KitchenConservatory. Ann. Welcome back to
St. Luis and Tune.
Thank you so much for having me.
Oh, my gosh. When I saw this,I was like, most people think, okay,
winter soup. No, summer soupis year round. It's year round. I
(02:41):
want to start out. What isyour favorite soup?
Corn chowder.
Ooh. And why?
Oh, yeah.
Oh, it's creamy, it'ssatisfying, it's sweet. And it takes
so many different garnishesbecause you can do corn chowder with
seafood like crab or shrimp.You could also do corn chowder spicy.
Put some roasted poblanopeppers in it and avocado.
(03:04):
I'm wiping my mouth.
I don't know it.
Or you could just do itclassic and put bacon on top.
Okay. I'm fine with any of those.
Bacon with anything. It'sgreat. Now, do you serve that cold?
Do you serve?
I have.
Okay.
I have. But I believe that acold soup is really only satisfying
when it's 100 degrees outsideand you're sitting outside.
(03:28):
Because I never learned how tocold soup. Especially in the summertime.
We were always like winter. Mymom would pour the tomato soup out
of the can or chicken noodlesoup. She didn't make that stuff.
And now we do those things.
Do you do cold soup?
Yes.
It's taken me a while to getused to cold soup. It's just the
whole thing is like, soupshould be hot.
Even on a hot, sweltering day.It can be very refreshing.
(03:52):
Yeah. Or even as an appetizer.Get you into the meal.
Yeah. And I love soup, andI've always shied away from it. When
it's warm out, it's too warmto have soup or any end.
The nice thing about a coldsoup is that if you have a party,
you don't have to mind it onthe stove. You can just put it out
and let people enjoy it.
That's a good hand.
And the classic cold soup isvichysoise, which is nothing more
(04:15):
than potato flavored cream.
I love this.
Nothing wrong with creameither. Or butter, garlic, onions,
leeks. Oh, speaking of leeks,it's like leeks and turnips. Like
the most disrespected rootvegetables along with celery root.
And I love those thingsbecause they have so much flavor.
(04:37):
Talk about the use of those insoups and why people are maybe migrating.
More to that.
So one of my soups in thisbook is a turnip soup, and I say,
don't turn up your nose at turnips.
Wow.
Because the turnip soup issurprisingly delicious. People really
go crazy for it when I serveit to them. And then I say it's turnips.
(05:00):
And they're like, really? Thesecret is that I slice up the turnips
and marinate them in white wine.
Oh, my.
And then I make the soup.
And that's something that Isaw in your book. That. And I think
we're going to talk about theseven steps to superior soups. But
is what wine does to reallyadd a lot of flavor. And a lot of
(05:23):
people will think, I don'twant to have any alcohol in my soup.
It's going to burn off. Butwhat it does is leaves that flavor
behind. How does that. Arethere combinations that should be
used? Because I know youmentioned vermouth a lot.
Vermouth is a great way to addthat flavor to soup because what
happens is that when you opena bottle of wine, you need to use
(05:43):
it rather quickly within acouple of days. You don't want the
wine to be sitting there onyour shelf for years. But they're
fortified wines, which areshelf stable. And so they're screw
top. And you don't have to goout and buy something special just
to make this soup if you havefortified wines in your cabinet.
Vermouth is a fortified wine.So I like to use white vermouth.
(06:07):
It's very good with seafoodand fish soups. It just adds. It's
botanical in flavor. The otherfortified wines that are really good
in soup are dry sherry, reallynice in gumbo, for instance, and
then port. I have a soup withport wine in it. It's a roasted pear
(06:27):
soup. And then you drizzle aport wine reduction on top. And that's
quite nice.
You get port wine and then youreduce it even more. It's like, holy
smokes.
It's a syrup at that point.
Exactly, Exactly. Yeah.Because I mentioned. I saw that as
I mentioned, the seven stepsto superior soups that you add those
things. And it's. As I wentthrough the recipes, it's just. That
(06:49):
makes sense. And then how youcombine certain things with certain
kinds of soup. Like youmentioned, dry sherry with gumbo,
or let's see here, balsamicvinegar or Worcestershire sauce,
deepened umami.
Oh, I love it.
Now go through these sevensteps because I've never. I know
people wonder, why is my soupnot at the next level? What are they
(07:12):
missing?
Because we all listen to thatchildren's fable of stone soup. And
in the children's fable, youhave a pot and you fill it with water,
and then you just Throw youringredients into that pot of water,
and that's never going to giveyou layers of flavor if you do that.
So the first step is sauteingaromatics in fat. And aromatics are
(07:36):
onions, celery, carrots, bellpeppers, fennel, These very flavorful
vegetables that you can garlicthat you can use, leeks use in soups.
And so you want to choose afat that will carry those flavors
throughout it. So your fatcould be butter, olive oil, bacon
fat. But sauteing thearomatics in fat starts building
(08:00):
the soup, and you don't. It'sjust not a couple of minutes. You
want those vegetables to fullysoften because cooked onions have
such a better flavor than raw onions.
And you are on certain ofthose. You mentioned butter and you
mentioned oil, and youmentioned. What was the third one?
Bacon fat.
Bacon fat. Certain ones aregoing to be used better for certain
(08:22):
soups.
Yes.
Okay.
Yeah.
So if you're making on that,which ones would be best for which
kind of soup?
If you're making a Frenchcream soup, you want to start with
butter. But if you're makingan Italian tomato soup, you want
to start with olive oil. Andif you're making a chowder, you want
to start with bacon fat.
I'm with her.
I'm going to wipe my mouthagain here.
(08:43):
I know.
And so you do that. What's thenext step? You're making a stock
or a broth separately.
You want to have a good. Themajority of the soup is this liquid.
So you want to have a goodtasting liquid that you're using.
I do encourage homemade stockmaking, but I know that a lot of
people are going to say, nah,I don't want to fool with that. There
(09:05):
are certainly packaged stocksavailable, but you will always have
a better soup if you take theeffort to put up some homemade stock.
Go through that. How people dothat? Because there's a process there.
Oh, yeah.
Here's the easiest way to do.You ever buy a rotisserie chicken?
Yes.
Okay, so you eat all yourmeat. Then what are you doing with
the bones?
Generally, it goes into thetrash, but.
(09:27):
You should put those bones ina stock pot, cover it with water.
You can throw in an onion,carrot, celery, bring it to a boil,
turn down the heat, and simmerfor six hours.
There you are.
Six hours.
Wow. Then you strain it out.
Then you strain it. All yoursolids have given up their flavor,
and what you have is gold left over.
(09:49):
I love this.
He's salivating too.
I am. So it's on low. Yousimmer it on low.
Yes, yes. Because you justwant it to percolate.
And how long is that good for?
A week in the refrigerator anda year in the freezer.
So you can freeze that. Thereyou go, Mark. So it's coming up on
Thanksgiving.
That's good info.
(10:10):
Right?
A lot of people do your turkey bones.
Right.
And I have a recipe for thatin my book.
Okay, folks, there's anotherreason to get the book. Matter of
fact, I want to tell you aboutthat. You can go to reedypress.com
and get soup for you. Or it'savailable at most bookstores or book
online vendors.
And available at Kitchen Conservatory.
(10:30):
And available at KitchenConservatory. And what's the address
for Kitchen Conservatory?
9011 Manchester Road, blockand a half west of Brentwood.
Very close to the Schnooksright there.
Just across the street fromSchnooks. But the landmark that everyone
knows is Carl's Drive in.
Oh, yes, yes, yes.
Where did you come up with thesoup for you? Because first thing
(10:51):
comes to mind is no soup for you.
I'm waiting for the cease anddesist letter from the Seinfeld people.
Okay. Because that's firstthing that came to mind. Oh, I like
the title. And I go, no soupfor you. No soup for you. Okay.
We want people to have soup.We don't want to deny anybody soup.
Soup for you. I like that.
We've talked about stock,we've talked about fat, we've talked
(11:13):
about aromatics. Differentkind of seasonings.
Sure. Because when you'resauteing your aromatics, that is
the time to start theseasoning process. If you make a
big batch of soup and at thevery end, put in your salt and pepper,
it's going to be flat. Youneed to have those flavors develop
through the soup. And so youstart seasoning at the sauteing time.
(11:37):
Sprinkle in some salt andpepper. You can always come back
and increase the amount. Butyou want to start it there.
Emeril would say, you want theorchestra to play together. You don't
want to wait till theconcert's over and then add that.
He would say that, huh?
That's a brilliant line. I hadnot heard that.
(11:57):
He would always say, and nowthey're talking to each other and
now they're collaboratingtogether. And now they're going off
into the sunset and stuff likethat. Thickeners. This is sometimes
a problem for some peoplebecause they'll either do too much
or it won't be in a liquidform when they put it in or it's
the wrong kind. Does differentones do different flavors or. Some
(12:19):
do no flavors at all. Talkabout that because that can be a
very problematic situation.
So I really like my soups alittle thinner because I think you
shouldn't need. I think yoursoup spoon should not stand up in
the bowl. In other words, soupshould be a liquid. So I tend to
go a little bit thinner on mysoups than thin, thicker. I want
my soups drinkable, in otherwords. But a little thickener is
(12:42):
very good. Now, a lot ofvegetables have natural thickener
and natural starch in them,like corn, potatoes. You don't have
to add any other thickener ifyou use those. But other vegetables
don't have enough thickener tothem. So like asparagus. So my thickener
of choice for asparagus iswhite rice because it doesn't detract
(13:05):
from the taste of theasparagus. A lot of soups have flour
as a thickener, and so that'salways going to give you another
flavor when you use flour.
Like a nutty flavor or it depends.
On if you brown the flour.Gumbo traditionally is a browned
flour taste and that's part ofthe taste of.
The soup on the rice. What doyou mash it down or just.
(13:25):
No, I just add raw rice andlet the rice cook in with the stock
and then puree it.
Okay. Maybe chicken rice soup.
I love it. Yeah, just love it.
Mark, what's your favorite soup?
I don't know. All of this,this whole book. Soup for. I think
every one of them in there isgood. I have many different love
soups.
I know we've talked about winedeglazing the pan. Some people may
(13:48):
not understand what that is orwhen you do that.
So you've sauteed youraromatics and they're all bubbling
up and they're starting tostick at the bottom of the pan. And
maybe you're getting a littlebit of brown bits. At that point,
you splash in your wine orfortified wine into the pot and then
you take your spoon and scrapeup all those delicious brown beets
(14:10):
bits at the bottom of the pan.That's called fond f o n d because
it's foundational to theflavor of the soup, all those little
browned bits. So you gatherthem up into your soup and then you
put your stock in.
Okay?
Okay. Okay. I'm okay.
We're going to have to go homeand make some of this now.
Don't worry. I've got theguide. He can follow along. In the
guide.
It Is it's very laid out,folks. So when you go in here, the
(14:33):
recipes there, the ingredientsare there, there are tips on how
to do this, and then thefinishing touches, you. We've touched
a little bit on this in andout back, and with some more cream,
some balsamic. When to dothat, when not to do that. Is that
kind of personal preference.
So you get your soup finished,and then you have the taste test,
and you taste it, and you say,it needs something more. The something
(14:55):
more can just be salt andpepper, but it could also be a fresh
herb, like tarragon in aseafood soup is a wonderful balance
of flavor, but it also may bea little splash of either Worcestershire
or balsamic can really add adepth of the flavor to soups.
And when you put that in,like, in the middle, because I see
a lot of times they're placedin the middle. When you get that
(15:16):
soup, do you stir it up, or doyou just leave it and grab a little
dab of it as you're eating?
I like to stir it up.
Okay. Okay. All right.
The tortilla soup looksdelicious. It's one of my favorites.
Tortilla soup.
Tortilla soup.
And my tortilla soup recipe isa little different because the base
of it is tomatillos.
Okay.
Little bitty tomatoes.
No, they're not tomatoes.
(15:37):
There's not tomatoes?
No, they're fizzilis. Theyhave no connect. They have no botanical
connection to a tomato. Theycome with this papery covering on
them. Tomatoes don't come witha papery covering on them. No. Tomatillos
is its own vegetable, and theyhave quite a bright, citrusy flavor
to them.
Okay.
I was gonna ask that. Yeah.
I'm sure you've had salsaverde. Oh, yeah, that's tomatillos.
(16:00):
Okay. There you go.
Mark, how about you? Okay.
Wow.
But green tomatoes are acompletely different product.
Okay.
Wow.
That's why you have to listento this show, folks, and that's why
you have to get this book.It's entitled Soup for you. Bisque,
chowder, gazpacho, and morefrom Kitchen Conservatory. Ann Carpenter
(16:20):
is here. This is ArnoldStricker with Mark Langston of St.
Louis in Tune. So, Ann, I getto the back here, and it's seafood.
And I've always had. When Iwas growing up, we had clam chowder.
But as I was reading in thebook, chowder was always pork or
bacon.
Huh.
A pork product. What defines achowder is that there's a pork product
(16:41):
in the chowder. I Love askingthis question to people because people
say chowder has to havepotatoes. Manhattan chowder doesn't
have potatoes. Or chowder hasto have cream. Manhattan chowder
doesn't have cream in it. Sothey're different. But bacon or a
pork product is. This is whatmakes it a chowder.
Gotcha. What does Manhattanchowder have in it?
Tomatoes. Have. You've neverhad Manhattan?
(17:02):
I've never had Manhattan.
Never ever.
Yeah. It's a tomatoes andclam. Think of it like pasta with
red clam sauce.
Okay, okay.
All right.
But it's gotta have bacon in it.
It's gotta have bacon.
Oh, yes.
Yeah. I was. Everything needslooking at the. Here. The Bermuda
fish soup. What makes a. Isit. What makes it Bermuda?
(17:29):
There's a product, acondiment, that's Worcestershire
and dry sherry all combinedup. It's called a sherry pepper sauce.
That is a particular productof Bermuda. And that's what they
use to season their food init. But I have I. I give away to.
To simulate that flavor. Ifyou can't find the sherry pepper
sauce.
Wow. I had never heard of.
(17:50):
It's a way of spicing up your fish.
Yeah. Yeah.
There's a lot of greatvegetable soups in here too. They're
just basil zucchini soup.
Now, that's a good soup for summer.
That sounds like.
And can be done hot or cold.
I like that. That sounds likeit. How long did it take you to figure
(18:12):
out what soups.
Oh, 30 years.
Is that right?
I've been teaching soupclasses. And I know what gets popular
and what people really respondto and the varieties. And I wanted
to have a guide that wouldexplain the different varieties of.
So that. Because one of thethings is that what is the difference
between a soup and a bisque?Do you know, Arnold?
(18:33):
I would say it has cream.
No, it's the price tag. Arestaurant wants to charge more for
a cup of soup. They call it a bisque.
There you go.
Now, technically, lobster bisque.
I know. That's it.
But there's tomato bisque,there's butternut bisque. And you
know what? You could havecalled those soup. But they like
to call them bisque.
(18:58):
There. You know, Mark first.His first response was margarita
soup.
Yes. Because doesn't everyonelove tequila and lime?
Yes, we do. But I didn't seeactually put margaritas in there.
I put tequila and lime in the soup.
Okay. Which is fine with me. I know.
(19:19):
Does it have salt on the rim?
You could. Because a littleburst of salt is always very nice.
Is you Ladle up your bowl ofsoup and then sprinkle it with a
little salt. Sure.
Okay. Okay. So there's not alot that people would need to really
accomplish soups, except likemaybe a big stock pot or. Or obviously
(19:40):
a cutting board. You don'teven need a cutting board to cut
some vegetables up or thingslike that. Let's talk a little bit
about the. I noticed thedifference between broth and stock
was that stock is unseasonedbroth, but broth is seasoned stock.
So when you go to the storeand you are wanting to buy, you want
a little bit richer flavor.You should be getting broth rather
(20:01):
than stock.
Well, I. I like to use stockbecause I like to control the seasoning
I put in the soup, and thestock is a more neutral canvas. And
then I can add the flavorsthat I want.
That makes sense.
Broth sometimes can be oversalty. Sometimes. The commercial
broths that you buy have a lotof salt in that in them, and you
have to adjust then so thatyour soup is not too salty.
(20:22):
That's why we buy the low salt broth.
Low sodium.
Yeah, the low sodium ones.Yeah. So you can add. It's kind of.
I'd rather be adding thanusually no salt.
Butter, too. You can alwaysadd. Can't always take it away. Yeah.
I don't know about that,though. Salted butter. I love butter.
Butter is one of my favorites.
(20:42):
We. Our motto, kitchenconservatory, is it's better with
butter.
Yes.
I think that's great. I agree.So does the studio audience.
Now, I did try to do one timea watermelon gazpacho. Yeah. And
was okay. I think a lot of itdepends upon the watermelon. Watermelon,
(21:05):
yes. Getting it at the righttime. Time of the season.
Melons are hard to choose.
They really are.
To find a good melon.
They are. So are there otherkind of melon gazpachos? Because.
Can you have a cantaloupe gazpacho?
Yes. Cantaloupe makes abeautiful cold soup.
Oh, I love cantaloupe.
But what I do is melons have alot of water in them, which is one
(21:26):
reason why they're veryrefreshing to eat just straight up
without adding anything but alittle sprinkle of salt. But because
there's so much water in them,when you puree it, you need to balance
that water with adding someother fruit in there so it doesn't
taste thin in the bowl. Sowith my watermelon melon gazpacho,
I add some tomatoes with acantaloupe gazpacho. I add mango
(21:49):
because the mango is quitethick and gives it and is a similar
profile flavor profile to the cantaloupe.
I notice you also use pears alot in some of this to either thicken
or help balance flavors or.
Yes, pear is a wonderfuladdition to soup. That's my secret
for my roasted red bell peppersoup is to put pears in because the
sweetness of the pearscomplement the smoky taste of the
(22:12):
roasting of the red bellpeppers. And it also adds acts as
a thickener.
Pears had to be used forsomething. They're not one of my
favorite fruits. Eating individually.
No, I get that.
But they can be a compliment.They can be a supporting cast.
Well, there you go.
How about that?
Wow.
And we thank you for stoppingin. Soup for you. Bisque, chowder,
(22:34):
gazpacho and more from KitchenConservatory. She has compiled this,
I'm going to call it like amini bible of soup here. And for
more than 30 years she's beenteaching this at Kitchen Conservatory
on Brentwood. Now onBrentwood. And folks, if you've not
been there, great place to gobuy kitchen items. Great place to
get classes, take classesthere and learn from area chefs and
(22:58):
their expertise. And it's allhands on. It's not lecture. I'm sure
they're probably.
Well, we do have somedemonstration classes.
But we always kind of like toget in there and do that and then
you can eat it.
Yes. I like the samples.
Yeah.
Last time I was there, we hadsome samples of the class.
I guess it would be awfullyunfair if you were sitting there
smelling the food for twohours and then didn't get to eat.
(23:19):
I agree.
And then the chef goes, okay,yeah, that's really good.
And the utensils that theysell there, the different things.
Yeah, yeah, we've got tons ofthat stuff. I know that's the place
to go to get your. The kidsfor Christmas and my birthday. It's
kitchen items.
Right. It's right around theChristmas. Right around the corner,
believe it or not.
So I brought some soup for youto sample.
Oh, oh. Should we? Yes.
(23:41):
Did you?
We should.
Did you need soup for breakfast?
Oh, my God.
I will have soup anytime.
Yeah. And we've got time for this.
What kind do we have here?
I have a squash soup.
Is it hot or cold?
It's hot. It's in a thermos.
Oh, my.
I'm going to take that over to Mark.
Oh, my God, A squash soup.
(24:03):
Have you had squash soup?
Never. Never, ever. I don'tthink I've ever had squash soup.
Are you opposed to squash?
No, I like seafood. I.Seafood. I eat it.
Okay. I'm gonna.
It's hot. It's hot.
Oh, man, that's really good.
(24:23):
Oh, my.
That is really good.
You can leave the thermos in.
It's creamy. It has. And isthis the one you serve for your guests?
And you were like, squash.They eat. They didn't know.
Oh, my.
That's so good, that squash.Oh, that was turnips.
Yes. Turnips is the one thatyou people. I think people like pumpkin
and butternut. They like. Theylike squash, but turnips, they still
(24:46):
are waiting for their momentin the sun.
Is this. What kind of squashis this?
I actually, for this soup,used acorn squash.
Okay. And is there a littlebit different flavor as you use the
different kinds of squashes?
There is.
Oh, it's perfect. It's not toothick. Is this in the book?
So the recipe that's in thebook is butternut bisque, and I followed
(25:07):
the recipe for this, but it isnot. But I used acorn instead of
butternut because you cansubstitute the different. So what's
in there is a little bit ofcumin and bourbon and some dry sherry,
and then it's finished withsome maple syrup and soy sauce.
That's why I really like it more.
It's got it all in there.
Including bourbon.
Including bourbon. Is itbourbon, a food group?
(25:30):
Yes, it's its own in Kentucky.
It is well made from corn, right?
Yes. So there's a corn product.
Yeah, it's got corn in it.
This is so good.
Oh, my gosh.
I'm not kidding. I need a second.
I've always thought thatoutdoor activities like the soccer
team, football teams, and thehigh school teams are really missing
the boat here. When it getscold, which it hasn't. It's finally
(25:53):
getting cold here in St.Louis, but they always want to serve
hot chocolate. Why don't theyserve, like, a bone broth? Why don't
they serve like a. Like this?Oh, and it's. It warms you much more
inside and also fortifies you.Yeah, yeah. It's healthier. It can
build you up. So while you'resitting watching the game, you could
be having some butternutsquash soup. You could be having
some bone broth rather thandrinking the hot chocolate and getting
(26:15):
all that sugar.
What a treat this is.
Oh, it is. I will tell you.Thank you. You are one of the first
food guests we've had in herethat's actually brought Food.
Yeah.
So you have any time you wantto come in, Ann, you can come in
and talk to us about newgadgets at Kitchen Conservatory.
We have those.
Any new books? Yeah, come in.We ought to talk about kitchen gadgets.
(26:36):
So there is the gadget of theyear. It has taken over everybody,
and I didn't bring one inbecause I didn't think we were going
to get into tools, but it is.It's a revolutionary design on squeezing
lemons. And I've thrown outall my old lemon squeezers and gone
for what's called the fluicerbecause they. It's. They call it
that because it's a flatjuicer, and it gets every last drop
(26:59):
of juice out of the lemon.
Cut it out.
Is this. It's a. Our daughtergave me one of these opens like this.
Okay. It's a different one. Okay.
All right.
It's brand new.
Okay. Interesting.
And it gets it all.
That'd be a great show.Talking about kitchen gadgets. We'll
need the video for that one.
Yeah, yeah, we've got. Yeah.
And thank you very much again.This is a real treat, honestly. It
(27:23):
really is. It's. This is very special.
It is. It's really delicious.
It makes me want to go out andtake the ingredient list and go to
the store and get all thesethings and make sure that I have
the right squash.
And so for you, where can youfind it again?
Kitchen Conservatory.
Kitchen Conservatory. Thereyou go.
On Manchester Road, Right.
In Brisbane, at All good booksellers.
(27:45):
All good booksellers have them.
It's a Reede press, and it's anice read. It's a cookbook, really.
Is what. It's a soup book. 44pages. Got the index. And I love
these little tips here. Celerystalks and fennel bulb can be used
interchangeably in most soups.Celery adds a salty herbaceous flavor.
Fennel adds a mild licorice flavor.
(28:05):
So fennel is very good inseafood soups because that licorice
taste and seafood is a reallynice compliment. But fennel can also
be good in other flavors, likea potato fennel soup.
And people forget the roots ofthose things that they really have.
I use celery root a lot formashed potatoes. I use that with
potatoes and butter and cream.
(28:26):
So celery root is a wonderfuladdition. And I don't know if you
saw it, but one of my soup isan oyster soup that I put a big spoonful
of celery root puree in themiddle. So oyster stew is a. Is a
classic old fashioned soupthat has been around that people
a lot of times people wouldeat oyster. Oyster stew on Christmas
(28:48):
Eve is a tradition, but it'ssimple. It's just the cream and the
oysters. But I liked puttingthis big spoonful of celery root
puree in the middle of it andit makes it a very luxurious dish.
I'd be all for that. I'd beall for that. So folks, kick the
can. Kick the can. And soupfor you is the way to go. Don't buy
the canned soup. Make it onyour own. It's probably less expensive
(29:11):
in the long run. And I tellyou what, it will taste so much better
and you won't go back.
Soup for you.
Soup for you. Say it again, Mark.
Soup for you.
Because we say yes to soup.
We say absolutely.
Oh my.
We say yes to Ann Carpenterand kitchen conservatory. So Ann,
thanks again.
Thank you so much, Arnold.What a pleasure.
It's been fun, folks. We'll beright back. Don't go away. This is
(29:33):
Arnold Stricker with MarkLangston of St. Louis in Tune. As
(29:58):
strange as it may sound, atBetter Rates Mortgage we love talking
to people about mortgages.Everyone in St. Louis promises a
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(30:44):
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The welcome Corps is a newservice opportunity for Americans
inspired to welcome thoseseeking freedom and safety and in
turn, help strengthen theirown communities. Welcome Corps is
a public private partnershipthat is inspired by what Americans
represent to so many aroundthe world. A beacon of hope and refuge.
(31:04):
All it takes is a helpinghand. Are you ready? To learn more,
Contact the InternationalInstitute of St. Louis@infoistl.org
or call 314-773-9090. That'sinfoistl.org or call 314.773-9090.
(31:27):
This is Arnold Stricker of St.Louis in Tune on behalf of the Dred
Scott Heritage Foundation. In1857, the Dred Scott decision was
a major legal event andcatalyst that contributed to the
Civil War. The decisiondeclared that Dred Scott could not
be free because he was not acitizen. The 14th Amendment, also
called the Dred ScottAmendment, granted citizenship to
all born or naturalized herein our country and was intended to
(31:50):
overturn the US Supreme Courtdecision on July 9, 1868. The Dred
Scott Heritage foundation isrequesting a commemorative stamp
to be issued from the USPostal Service to recognize and remember
the heritage of this amendmentby issuing a stamp with the likeness
of the man Dred Scott. But weneed your support and the support
of thousands of people whowould like to see this happen. To
(32:10):
achieve this goal, we ask youto download, sign and share the one
page petition with others. Tofind the petition, please go to dredscottlives.org
and click on the Dred ScottPetition drive on the right side
of the page. On behalf of theDred Scott Heritage foundation, this
is Arnold Stricker of St.Louis in tune.
(32:31):
Each time that we plan a showfor St. Louis in tune, we strive
to bring you informative,useful and reflective stories as
well as interviews aboutcurrent and historic issues and events
that involve people, placesand things. And while St. Louis intune
originates from the GatewayCity and covers local topics, we
(32:51):
also connect what's going onnationally as well. Our topics cover
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(33:13):
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Use the search engine to lookfor a show that might interest you
(33:34):
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(33:58):
And don't forget, check outour website, stlintune.com. that's
st. Lintune.com.
(34:31):
Welcome back to St. Louis inJune. This is Arnold Stricker with
Mark Langston. Along with ourhot soup that we've had here by Ann
Carpenter, she's given us somebutternut squash soup.
So good. It's so good.
And she said this wasn't thebutternut. It was. Which squash,
(34:52):
Mark?
I don't remember. It was ayellow squash.
It's really good, though. Oh,the flavor, the thickness, the.
It's not too thick? It's nottoo thick.
No, it's just.
I don't have that afterthickness where I've got. Oh, my.
I gotta go drink.
It's going down really good, huh?
It does.
The flavor profile is juststupendous. So get that book, folks.
(35:14):
Soup for you. Soup for you.Bisque, chowder, gaspacho and more
from Kitchen Conservatory byann carpenter. For 30 years, she's
been teaching thousands ofstudents how to make the best soups
in the world. Great guess, Mark.
Yeah. Yep, it sure is.
Did you know, for mentalfloss, folks, just to keep your brain
(35:37):
sharp as we're downing oursoup here, Bela Lugosi was buried
in a full Dracula costume,cape and all. You believe that the
original Dracula never knewthat. One of the original Draculas.
And I knew this, but I didn'tknow on some of these leeches. Leeches
are still sometimes used todayto treat arthritis. Skin grafts.
(36:01):
I knew about that. And certaincirculatory diseases. Really? Yeah.
Sucks the blood up into thosethings. And I understand that, like
on a skin graft. Henry VII wasso inspired by the legend of King
Arthur, he named his firstbornson after the fabled warrior, which
goes to. How do you name your kids?
Oh, it was tough. It wastough. We went through many different.
(36:26):
Many different things. Wedidn't want to have a junior. We
thought about that, but wedidn't do a junior. We went, what
are the most common names?That kind of thing. And just ended
up with the biblical names.
Horatio, you right.
Methuselah, Michael and Matthew.
There you go.
Yeah.
You didn't want Nimrod or.
(36:47):
No, that was. No, that came later.
Everybody knows Nintendo, huh?
Huh?
Did you know Nintendo wasfounded in 1889?
No.
Before it sold video games,the Japanese company specialized
in playing cards. Very interesting.
(37:08):
Really?
Yes.
That's interesting.
And you like Disney?
Yeah.
Grace Jones has a world as alifetime ban going to Disney World.
I said, I almost got it.
And we'll stop with this one.And then you can tell us the days
of the day. But the first pairof Nike running shoes was made in
(37:28):
a waffle iron.
Oh, interesting.
Yeah.
That fast.
Putting those layers of rubbertogether. Whatever they were doing
the combos and the rest is history.
That is. That rest is alongwith the swoosh. What happened? Everything.
Next week is Diarrheaawareness week. Runs till Friday.
(37:54):
That's like a joke.
I know. That was for youbecause of all of what you always
are telling us about. I know.I had to do it.
Is that. Are you serious? No.
I don't know where. That's adad joke. It's a dad joke. Diarrhea
awareness week Runs tillFriday. I thought it was perfect.
(38:14):
I know.
Made me spit my soup out. Thatwould have been a shame.
Oh, don't do that. Back to thefuture Day. Celebration of the Mind
Day. Count your buttons Day.Everyone want rights Day. National
Apple Day. I guess it's appletime, isn't it?
Yes.
So that's why they make itNational Apple Day.
Yeah.
I know.
(38:34):
Johnny Appleseed.
What do you do with all thoseapples you bring home?
You can make apple cider. Youcan make apple pie. You can make
apple cobbler.
Huh? National check your medsDay. Boy.
That'S every day you need to check.
I know. I know. National Petsfor. There's a lot going on. National
(38:56):
Pets for Veterans Day.National Pumpkin Cheesecake Day.
Never had pumpkin cheesecake.
It sounds interesting.
National Reptile Day. Had thereptile guy used to come and talk
to our kids.
Have them crawl all over you.
Police Commemoration Day. ProLife Day of silent Solidarity. Reptile
(39:19):
Awareness Day. Again?
Yeah.
Those are just a few. Nationalshare the warmth day.
It should be every day.
I agree. We talked aboutkindness before at the first part
of the show. I think that'strue. Okay, a few of the days coming
up. National DiarrheaAwareness Week is running until Friday.
(39:41):
Soccer season for the MLS hascome to a close for the city sc.
Did you know why Cinderellawas so bad at soccer? She kept running
away from the ball.
Wow. Really?
What do you call a wellbalanced horse, Mark?
(40:03):
I don't know.
Stable.
Oh my.
Of course. We were talkingabout the vegetables earlier. What
do you call an angry carrot?
Oh, I don't know.
A steamed veg.
Where is Ian for these?
Okay. I ordered a chicken andan egg online. I'll let you know
(40:27):
what comes first. Okay. Whatdo sprinters eat before they race?
I don't know.
Nothing. They're fast. We didtalk about sugar when Ann was here.
Yes, we did.
Why is everyone so againstSugar? Who stood by you when things
(40:48):
went wrong and you werehurting? It wasn't broccoli, that's
for sure. My friend told meshe wouldn't eat beef tongue because
it came out of a cow's mouth.So I gave her an egg. And what happens
(41:09):
when a microscope runs into a telescope?
I don't know.
They kaleidoscope. That's allfor this hour, folks. We thank you
for listening. If you'veenjoyed this episode, you can listen
to additionalshows@stlintune.com consider leaving
a review on our website, ApplePodcasts, Podchaser, or your preferred
(41:31):
podcast platform. Yourfeedback helps us reach more listeners
and continue to grow. Thankyou to Bob Berthicel for our thanks.
Theme music our sponsor,Better Rate Mortgage our guest, Ann
Carpenter, author of Soup foryou and co host Mark Langston. And
we thank you for being a partof our community of curious minds.
St. Louis in tune is aproduction of Motif Media Group and
the US Radio Network. Rememberto keep seeking, keep learning, walk
(41:54):
worthy, and let your lightshine. For St. Louis in tune, I'm
Arnold Stricker.
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