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FOOD
May 15, 2015 | By Joy Manning, For The Inquirer
On sunny weekend afternoons, in the shadow of an ornate, golden Buddhist temple, Mifflin Square in South Philadelphia is dotted with charcoal grills, chile-lacquered chicken wings, and thin-sliced fatty beef heavily seasoned with lemongrass sputtering over the coals. Women pound chilies, garlic, and dried shrimp to a paste to season the snappy unripe papaya for the lime-drenched salads they sell to passersby. This is what some people call Cambodia Town, where these authentic street foods sell for $1, and where there's an effort afoot to make the title official.
FOOD
January 8, 1995 | By Mary Carroll, FOR THE INQUIRER
What's my secret for getting through a busy week and still serving healthy meals? Spending Sunday afternoon cooking soup. My grandmother kept a stockpot simmering on the back burner on Sunday afternoons. She'd add leftover vegetables during the week's cooking, fresh bits of herbs, a dash of salt. By evening she'd have a rich broth, low in fat and high in flavor. It became the substance of the next week's soup. Soups seem deceptively simple to make, but creating a truly flavorful pot is a test of any cook's skill.
FOOD
February 19, 1986 | By Ethel G. Hofman, Special to The Inquirer
When it's bone-chilling cold and fingertips are numb, there are few things more warming than a steaming mug of homemade soup. Sure, you say, but who has time to chop, stir and simmer for hours? The kind of soup we think of with nostalgia does indeed involve chopping, stirring and simmering for hours. But there is a way to come close without the time- consuming steps associated with traditional soupmaking. Take, for example, a package of instant soup mix. We may look on it with disdain - and with good reason.
NEWS
December 27, 1993 | by Frank Dougherty, Daily News Staff Writer
Did you hear just how cold it was on Soup Sunday for the Mummers? So cold that the soup wasn't hot, that ice formed in the beer, and that the cold snap snapped banjo strings. "The cold tightens the strings on banjos. The strings lose their flexibility and tend to snap - like this one just did," explained Jack Brennan, a banjo player for the Fralinger String Band, as he made an emergency repair. Bill Bowen Jr., Fralinger's captain, said: "No matter how cold, we have to drill outside so our guys get a good feel for the street.
FOOD
February 16, 2012
Little Pumpkin has grown up so much in the last seven years, it received an upgrade to three bells last week. The tiny BYO's dining room has undergone a handsome makeover, with salvaged planks on the wall, antique tin on the ceiling, and a couple fewer seats, giving the remaining 26 more breathing room. But it's the addition of talented chef de cuisine Christopher Kearse to co-owner Ian Moroney's kitchen that has ratcheted the culinary ambition here to new highs - and a surprisingly elegant embrace of molecular gastronomy.
FOOD
March 14, 2013
Makes 8 servings 1/4 cup olive oil 1 large onion, chopped 3 carrots, peeled and chopped 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 2 teaspoons salt 3 cups water 1 cup broccoli florets 3 medium zucchini, cut into small dice 1 can (15.5 ounce) diced    tomatoes 2 cups kale, ribs removed,    and coarsely chopped Two cubes of chicken        bouillon, or more to taste 1 can (15.5 ounces)    cannellini beans, with    liquid Grated Parmesan cheese,    for serving 1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
FOOD
December 3, 1986 | By DEBORAH LICKLIDER, Daily News Food Editor
A reader who spent his honeymoon in Charleston, S.C., asked for a recipe for She-Crab Soup, one of that city's specialties. Here it is. SHE-CRAB SOUP 1 small onion, minced 4 tablespoons butter 1 pound crab meat (about 12 crabs) 1 quart milk 2 cups light cream 1/4 teaspoon each mace and white pepper 1/2 teaspoon salt, or to taste 1/4 cup dry sherry 2 egg yolks 1/4 cup orange crab roe Rind of 1 lemon, grated Saute onion gently in the butter, add crab meat, and set aside.
FOOD
April 15, 1990 | By Elaine Tait, Inquirer Restaurant Critic
Some long-ago book told me to pronounce pho, the Vietnamese word for a sustaining beef-and-rice noodle soup, as far. Because so many of the Vietnamese that I meet in restaurants don't contradict me when I order the far soup, I'm guessing that the book was right. I share that information because you might want to try out the pronunciation at Pho 75, a relatively new Vietnamese restaurant in the Italian Market area. Should you not, however, be aware that Pho 75 is conveniently subtitled Saigon Palace.
ENTERTAINMENT
February 24, 1989 | By Gerald Etter, Inquirer Food Writer
"What a perfect soup day," a young woman told her friend as they shook rain from their umbrellas and placed them in a corner by the vestibule of Van's Garden on North 11th Street. A perfect day indeed, especially when you have so many wonderful soups to choose from at this small Vietnamese restaurant. Van's Garden has been around for about three years. It's a basic-looking place that offers little in the way of interesting decor. It looks much the way the old Chinatown eateries used to look - a deep rectangle filled with tables.
ENTERTAINMENT
January 10, 2010 | By Rick Nichols, Inquirer Columnist
A curious gust of chestnut soups has settled in this season, without apparent rhyme or, well, who needs a reason, overstaying the normal autumn run. No shared motive emerges. And sometimes stuff just happens - like the sudden uptick in local, house-made hot dogs and the remakes of, yes, scrapple (with crab, with just vegetables, and with foie gras, or partly foie gras.) At Meme, the corner spot at 22d and Spruce Streets, chef David Katz made a batch of his abidingly simple puree (just chestnuts, onion, chicken stock, and a dab of crème fraîche)
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BUSINESS
August 4, 2016 | By Suzette Parmley, Staff Writer
VINELAND, N.J. - In this very poor, rural pocket of South Jersey, the locals are grateful for what they have, especially jobs. But the lives of 370 families were tossed off-balance when the parent company of the Italian-foods brand Progresso - whose manufacturing plant has been a fixture at 500 W. Elmer Rd. since 1970 - announced its "tentative decision" to close the plant by early 2018. General Mills, the Minneapolis-based food giant that has operated the plant since 2001, delivered the news - which one union leader called a "kick to the stomach" - July 21. It came just two months after United Food & Commercial Workers Local 152 ratified a four-year contract that all but ensured job security at the Vineland plant during its term.
NEWS
July 18, 2016 | By Lauren Feiner, Staff Writer
David Willis Johnson, 83, of Solebury, who led the Campbell Soup Co. with infectious optimism in the 1990s, died of heart failure in Doylestown on Sunday, June 19. Mr. Johnson, a native of Australia, served as president and chief executive officer of Campbell from 1990 to 1997, and again from March 2000 to January 2001 after coming out of retirement as the company sought a new leader. He was brought in by Campbell's at a time when the Dorrance family, which had dominated the company for decades, had considered selling its shares.
BUSINESS
June 28, 2016
The Campbell Soup Foundation , Camden, has elected Kim Fremont Fortunato president of its board. She is Campbell Soup Co.'s director, community affairs. Since 1953, the foundation has provided financial support to communities throughout the United States where Campbell employees live and work. ACHIEVEability, a nonprofit organization in West Philadelphia that offers self-sufficiency programs for homeless and low-income, single-parent families, has elected Jim Mogan to its board.
NEWS
June 11, 2016
ISSUE | NORTH PHILA. Neighborly mosque Thanks to the Inquirer for writing about the mosque we are building north of Temple University ("Ahmadiyya mosque rising in N. Phila.," May 31). The story quoted residents who said they had been unaware of the project until construction began. We did conduct a community meeting at the Cookman United Methodist Church on April 15, 2010, to an overwhelmingly positive response, before construction began. The mosque will include a community center and soup kitchen in addition to teaching the peaceful principles of Islam.
BUSINESS
May 22, 2016 | By Harold Brubaker, Staff Writer
Shares in Campbell Soup Co. fell more than 6 percent Friday after the Camden-based food company reported a sales decline for the quarter ended May 1. Campbell blamed cautious consumer spending, weak soup sales from a mild winter, soft results for V-8 juices, and cold, rainy weather in California that disrupted the fresh carrot supply in its Bolthouse Farms division. The carrot problem at Bolthouse, which sells juices, carrot concentrate, and fresh carrots, accounted for $14 million in lost sales in the quarter, Campbell chief financial officer Anthony DiSilvestro told analysts.
NEWS
May 2, 2016 | By Jan Hefler, Staff Writer
STONE HARBOR, N.J. - On a gray, unseasonably chilly day last week, two turtle hatchlings emerged from their winter hibernation inside a hole three inches beneath the sand at the Jersey Shore. The diamondback terrapins, a unique turtle that lives in brackish waters along the coast and Delaware Bay, would soon taste freedom for the first time. But first, a biologist with the Wetlands Institute in Stone Harbor would have to remove the wire cages that had been placed above their nests last fall to protect the hatchlings - each the size of a quarter - from raccoons, skunks, and other predators.
BUSINESS
April 30, 2016 | By Jane M. Von Bergen, Staff Writer
The timing couldn't be better for Ryan O'Hagan, 32, an IT manager at Campbell Soup Co. and, what is more significant, an expectant father with a little boy on the way in less than two weeks. Campbell said Thursday that it would provide 10 weeks of fully paid leave to new parents, including those bringing home adoptive children, joining dozens of high-profile companies making similar announcements recently. "My first reaction was that it's a complete relief," O'Hagan, of Blue Bell, said shortly after Campbell chief executive Denise Morrison announced the policy to an audience of hundreds of parents and youngsters gathered at the company's Camden headquarters for Take Your Children to Work Day. "As first-time parents, I know we have to figure out a new routine," said O'Hagan.
FOOD
April 29, 2016
Makes 4 servings For the broccoli soup: 2 tablespoons olive oil 1 small yellow onion, diced 2 garlic cloves, minced Pinch of red chili flakes 11/2 pounds broccoli, stems trimmed, peeled, and chopped, and crowns cut into bite-size pieces (reserve 2 cups florets) 1 cup drained chickpeas 3 cups water 1/2 recipe Sun-dried Tomato Pesto, see below (about 1/4 cup) Salt and pepper, to taste Parmigiano-reggiano or other sharp cheese, for serving, optional For the sun-dried tomato pesto: 1/4 cup drained oil-packed sun-dried tomatoes 1/2 cup loosely packed fresh basil leaves 1/4 cup chopped walnuts, toasted 1/4 cup grated Parmigiano-reggiano or Parmesan cheese Zest and juice of 1/4 lemon 3 tablespoons extra-virgin olive oil 1/2 tablespoon water Salt and pepper, to taste 1. To prepare the soup: heat olive oil in pot over medium heat.
BUSINESS
February 19, 2016 | By Harold Brubaker, STAFF WRITER
Campbell Soup Co. has committed $125 million to new venture capital fund, with the goal of investing in startups that are transforming the food industry from farms to home delivery, the Camden company's chief executive officer told analysts Wednesday. Denise Morrison, the CEO, said that since 2010 about 400 startups in the food industry had received about $6 billion in venture-capital funding. "To date our participation in that space has been limited," she said, citing Campbell's unspecified investment in Juicero Inc., a startup developing a new technology for juicing fruits and vegetables, according to a 2014 patent application.
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