It’s Officially Soup Season

With Julian Brunt

We are slowly making our way toward winter, but, with luck, we will have a few more weeks of this wonderful fall weather. It’s a great time for a walk in the Desoto National Forest, or even on our lovely white sand beaches. It’s also a great time to consider the wonders of comfort food (yes, I do think of food all the time!). The list of good foods I find comforting is a long one indeed, but what a joyous consideration it is!

I am, of course, sitting at the Greenhouse, Biloxi, and its quite a temptation to order the sausage gravy over biscuits that is on the menu now, but every time I get it, a very long nap is required afterwords. Of course, gumbo and jambalaya fall into the comfort food category, but my favorite category of comfort food is soup. Growing up it was more often than not, Campbell’s bean and bacon or chicken noodle, two soups I still enjoy today. 

The Greenhouse also has been offering a wonderful tomato soup these days, which I love with a sweet potato biscuit to crumble up in it. It’s as near to soup perfection as you can come. But, then again, I seldom meet a soup I do not like!

Did you know that the Ohr Museum in Biloxi has a café now? It’s called the Trinity Café and the chef is a good friend, Josh Mitchell. He was the chef at Kelly English’s Magnolia House, at Harrah’s Casino for many years, and is a skillful chef indeed. I stopped by the other day and Mitchell had an amazing potato soup on the day’s menu. It was creamy, cheesy, thick, and hearty and I do not think I have ever had a better potato soup anywhere. 

Thinking of these two great soups has inspired me to get in the kitchen and make a pot of soup myself! So, what shall it be? Something beefy sounds good, something rich and hearty, but then again, I think I am leaning towards something veggie. Pea or bean soup? Or maybe just a pasta-based soup. But no! I think I have it, I am going to make a creamy leek and potato soup! It really is a simple recipe, calling for leek, potatoes, cream, chicken stock, lots of butter and seasonings. 

Simplicity is always best, and I am heading to the kitchen right now!


Written by Julian Brunt

Julian Brunt is a food and travel writer that has been writing about the food culture of the Deep South for over a decade. He is the eleventh generation of his family to live in the South, grew up in Europe, traveled extensively for the first fifteen years after graduating from the University of Maryland, University College, Heidelberg, Germany. Today, he's a contributor for multiple publications, including Our Mississippi Home. He's also appeared on Gordon Ramsay's television show, "To Hell and Back in 24 Hours."


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