January 11, 2017
from Chef Gregg Nelson
Come early January, when it’s 4 degrees in Chicago, -6 in Bismarck, and mid 30’s here in Northern California (no snickering now, that’s cold for us!) it’s time to break out your stock pot and make one of my favorite menu items— soup. Certainly one of the most comforting meals you can have. Remembering those cold winter days growing up (I grew up in New Jersey) and thinking about my mom or grandmother making a big pot of chicken noodle soup, or a rich minestrone, or a pot of clam “chowda” (the New England version) and thinking there could be no other meal as satisfying as this.