Soup/Stew

The great Georgia humorist Roy Blount Jr. once joked, “Brunswick stew is what happens when small mammals carrying ears of corn fall into barbecue pits.” The origin of this thick stewed concoction is debatable, but most trace it back to 1828 in Brunswick, Georgia. Brunswick stew is a thick vegetable stew with shredded meat that is cooked over low heat in a large pot. Traditionally, it was made from squirrel or sometimes rabbit, and it has always been a popular way for hunters to make a complete meal from their wild game. Today, Brunswick stew is popular across the Southeast, although the squirrel and rabbit are generally replaced with pork, chicken, and beef. The vegetables might include corn, onions, tomatoes, beans, squash, or okra. Often it is the feast for large gatherings, festivals, and fund-raisers.

Many of us think to eat creamed pearl onions only once or twice a year at holiday feasts. We thought it would be fun to turn the traditional side dish into a soup for any day of the week.

Mildly spicy, really homey, and satisfying. We’d like to acknowledge our friend Anne Kenney for the idea for this recipe.

Try this variation of the familiar Greek egg-lemon soup in the springtime when the first tender shoots of asparagus hit the markets.

Broccoli and mushrooms make this miso soup a little bit unusual and a meal in itself. (See photo)