I have posted this week's soup recipes and some photos below so please read the whole page to the bottom.

If the photos are too large, just right click on the picture with your mouse and then save image on your desktop.

To copy a recipe, take your cursor and drag your mouse down the page and right click, select Copy and then go to a new Word document and click paste. Then rename it and save it on your desktop for easy access.

Please plan some questions for the Q & A section about food preparation, sourcing and safety during this COVID-19 situation. We love the wonderful interaction on the call and appreciate your joining us!

Please feel free to share the meeting graphic below at the bottom of the page with any friends or family! Just right click with your mouse and Save As a new document on your Desktop for future easy acess too. Thank you!

Many of us are enjoying an electric can opener and the one people like is the Hamilton Beach Smooth Touch model (see photo below).

Should you wish to purchase a copy of Mary's fabulous cookbook, The Traveling Soup Pot, she is offering $5 off of the normal $35 cost to participants who call into our weekly classes and please call her directly at 831-624-0830 to order. We look forward to speaking with you! Thanks for participating!

Many of you have asked for the Olive Oil source that Mary Chamberlin had mentioned:

Verni's California Gold Olive Oil

Fresno, Ca.

Order #  for shipment  559-299-9189 

Located off Auberry Road

1 Mile North of Copper in Clovis

Verni Farms

11990 N. Auberry Road

Clovis, Ca.  93611

818-402-8267 Sue

Take care and stay healthy!

Best regards,

Wendy Brickman and Mary Chamberlin

Contact information:
Wendy Brickman
brickman@brickmanmarketing.com or (831) 633-4444
Mary Chamberlin (831) 624-0830

 

Learn more about our wonderful Mary Chamberlin...

Enjoy this fun interview Mary Chamberlin did in 2010 at the Wave Street Studios:

And a more recent interview in January, 2020 at Access Monterey Peninsula:

CARROT GINGER BISQUE

(Keats, a very small restaurant in London, was one of our favorite haunts during our many trips to London when my husband, Roy, was flying 747's International. The restaurant looked like a library with small private areas separated by bookcases filled with quaint little books. It was a delightfully cozy place to dine and this soup was one of my favorites. The food was superb! The owner said it was a French recipe!)

Ingredients:

1/4 cup plus 2 tbsps. of unsalted butter

2 lbs. carrots, peeled, and thinly sliced (about 10 large carrots)

2 lg. onions chopped

1 tsp.of salt

3 tbsps. of minced, peeled fresh ginger

2 tsps. grated orange peel or zest of orange

1/2 tsp. ground coriander

1 tbsp. of oriental curry powder

1/4 tsp. cayenne

8 cups of chicken broth

1 cup of half & half

1/2 cup of minced fresh parsley

White pepper to taste

Preparation:

Melt butter in heavy large saucepan over medium heat.  Add carrots and onions and the salt.  Cover saucepan and cook until vegetables begin to soften, stirring occasionally, for about 15 minutes. Mix in ginger, orange peel, curry, cayenne and coriander. Add 2 cups of broth. Reduce heat to medium, cover pan, and simmer until carrots are tender, for about 30 minutes. Puree soup in blender, return to the saucepan, add the 6 remaining cups of broth and the 1 cup of half & half to soup. Season with salt & pepper. Ladle into bowls and serve with chopped parsley and freshly ground pepper on top.

Garnish: I also like a little garlic croustade on top with a dollop of sour cream or yogurt.

Hot Tamale Soup

(Yanette Fichou Edwards a member of Les Dames d' Escoffier and a cooking teacher in the Bay Area for the Palo Alto Adult School introduced this marvelous soup in her book….it is easy, delicious and unique.)

Ingredients:

2 tbsps. olive oil

1 lb. Lean Ground Beef or Ground Round

1 onion chopped

2 cloves of garlic, minced

1 tbsp. Chili powder

2 tsps. Cumin

½ tsp. Cayenne

1 49 oz. can of chicken stock (6 cups)

1 -16oz. can of stewed tomatoes, chopped with juices

6 prepared tamales – 6 oz. each

1 - 15 oz. can of pinto beans rinsed and drained

1 cup of frozen corn or 1 canned corn (Drained)

Topping Suggestions:

Cheddar cheese shredded

Sour cream

Chopped cilantro

Fritos or tortilla chips

Heat olive oil in heavy sauce pan over medium heat and add first three ingredients and cook until onions are soft and beef is browned, breaking up with a fork.  Be sure to lightly salt ingredients as you are frying the mixture.  Cook about 4 minutes and add chili, cumin, and cayenne about 2 to 3 minutes.  Now add broth and tomatoes and simmer 30 minutes. Stir in beans and corn and heat the mixture. Adjust seasoning with salt and pepper.

Steam tamales according to package instructions and place into soup plate style bowl. Ladle soup into bowls and top with your choice of toppings.

Thanks for sharing these fun antique postcards, Margie Anderson!

Thank you for joining us for a fun Whalefest Monterey Musical Fundraiser on Thursday, May 28th from 7 pm - 8 pm.

Thanks everyone for sharing the class with other people you may know who will enjoy it!

Whiz Lindsey of Sotheby's International Realty kindly included it in her newsletter: Click Here

Margie Anderson convinced her local newspaper to publish a mention, too! 

Our local Peninsula Club also included it - see below!

  

Thanks for sharing! We can email it to you directly upon request!

Our very favorite can opener!!!