Imagine curling up with a steaming bowl of soup that wraps around you like a warm hug. That's the sort of comfort that Anne Carpenter, a soup aficionado with over 30 years of experience, brings to the table. In our conversation, we unwrap her latest book, Soup for You, where she dishes out not just recipes but also wisdom on elevating your soup game.

We explore the magic of summer soups, a topic most people think is reserved for winter months, and Anne shares her favorite – hearty corn chowder. As she spills the beans on the art of crafting the perfect soup, you can practically hear the simmering pots and aroma of garlic wafting through the air. She emphasizes that great soup doesn't just happen; it starts with the right foundation, including sautéing aromatics in your choice of fat to build layers of flavor.

With a sprinkle of humor and a dash of wit, we learn how to transform simple ingredients into culinary masterpieces. So grab your ladle, and let’s get ready to stir up some soup magic together!

[00:00] Introduction to the Show and Hosts

[00:05] Guest Introduction: Anne Carpenter

[01:23] Sponsor Acknowledgment and Thought to Ponder

[02:42] Anne Carpenter's Favorite Soup: Corn Chowder

[03:21] Exploring Cold Soups

[05:11] The Seven Steps to Superior Soups

[08:51] Making Homemade Stock

[11:11] Finishing Touches and Seasonings

[12:07] Understanding Thickeners in Soups

[13:46] De-glazing the Pan and Fond

[15:26] Tortilla Soup and Tomatillos

[16:25] Seafood Soups and Chowders

[17:22] Bermuda Fish Soup and Vegetable Soups

[18:29] Difference Between Soup and Bisque

[19:01] Margarita Soup and Essential Soup Tools

[19:45] Broth vs. Stock

[20:43] Butter and Watermelon Gazpacho

[21:12] Melon Gazpacho Variations

[21:56] The Secret Ingredient: Pears

[23:38] Squash Soup Tasting

[26:26] Kitchen Conservatory and Gadgets

[35:35] Fun Facts and Mental Floss

[37:46] National Days and Jokes

Takeaways:

• A good bowl of soup can warm your soul and comfort you like a cozy hug.
• Anne Carpenter has been teaching the art of soup-making for over three decades, seriously, that's a soup-tastic resume!
• Her new book, Soup for You, dives into the delicious world of bisque, chowder, and more, perfect for any season.
• Did you know that summer soups are just as amazing as winter ones? It's soup season all year round!
• Never underestimate the power of a good stock; homemade is always better than store-bought, trust me on this!
• Wine isn’t just for sipping; it can elevate your soup game by adding incredible depth and flavor.

• Soup for You - Kitchen Conservatory
• Soup For You – Reedy Press

This is Season 8! For more episodes, go to stlintune.com

#soup #soupmaking #kitchenconservatory #chowder #gazpacho #bisque #bonebroth #broth #chickensoup #stock

A good bowl of soup can be comforting, warming, and filling. And for more than 30 years, Ann Carpenter has taught thousands of students how to make the best soups in the world.

She's also the author of you Had Me at Pie. And Right now on St. Louis in Tune, she has soup for you. Welcome to St. Louis in Tune, and thank you for joining.

Joining us for fresh perspectives on issues and events with experts, community leaders, and everyday people who make a difference in shaping our society and world. I'm Arnold Stricker along with co host Mark Langston, and Mark's been on assignment several previous episodes. Mark, welcome back.

It's great to be back. It really is. Sometimes you just want to be home, just want to be back. So it's nice to be back.

Do you have to take a test from your assignments?

No, thank goodness. No.

No.

Got to check my bank account a lot, though, make sure I didn't spend too much money.

Oh, there you go.

Yeah, we did a lot of traveling and doing things we had to do, but had fun. Yeah, kind of some of that. Yeah.

And folks, we hope that you have fun today, and we know that you will because this is a great topic. It just, every time we talk about food on the show, Mark, I just, I start salivating. But we're glad that you've joined us today.

We want to thank our sponsor, Better Rate Mortgage, for their support of the show.

You can listen to previous shows@stluntune.com please help us continue to grow by leaving a review on our website, Apple Podcast, or your preferred podcast platform. Our thought to ponder today is never underestimate the power of a kind word, an unexpected act of generosity, or a courageous deed.

Sometimes it's a pick me up. For some people who just need that pick me up.

It is. And I don't know if I've been a stick in the mud before, but I've been really trying to be even more kind lately.

Just because of the current climate of our. Our situation.

People can be very harsh, and it's been that way.

I. Yeah, but I'm trying. I'm going there. I'm taking the high road.

Don't be the abrasive one. Be the, the smooth one.

That's right. Be the nice one.

All right.

It's. Yeah, it. Kindness is wonderful.

It is.

It is.

And our guest is very kind. She's been kind to come back for a second time. And Ann Carpenter's here. She's going to talk about her new book, Soup for you.

Bisque, chowder, gazpacho. And more from Kitchen Conservatory. Ann. Welcome back to St. Luis and Tune.

Thank you so much for having me.

Oh, my gosh. When I saw this, I was like, most people think, okay, winter soup. No, summer soup is year round. It's year round. I want to start out.

What is your favorite soup?

Corn chowder.

Ooh. And why?

Oh, yeah.

Oh, it's creamy, it's satisfying, it's sweet. And it takes so many different garnishes because you can do corn chowder with seafood like crab or shrimp. You could also do corn chowder spicy.

Put some roasted poblano peppers in it and avocado.

I'm wiping my mouth.

I don't know it.

Or you could just do it classic and put bacon on top.

Okay. I'm fine with any of those.

Bacon with anything. It's great. Now, do you serve that cold? Do you serve?

I have.

Okay.

I have. But I believe that a cold soup is really only satisfying when it's 100 degrees outside and you're sitting outside.

Because I never learned how to cold soup. Especially in the summertime. We were always like winter. My mom would pour the tomato soup out of the can or chicken noodle soup.

She didn't make that stuff. And now we do those things.

Do you do cold soup?

Yes.

It's taken me a while to get used to cold soup. It's just the whole thing is like, soup should be hot.

Even on a hot, sweltering day. It can be very refreshing.

Yeah. Or even as an appetizer. Get you into the meal.

Yeah. And I love soup, and I've always shied away from it. When it's warm out, it's too warm to have soup or any end.

The nice thing about a cold soup is that if you have a party, you don't have to mind it on the stove. You can just put it out and let people enjoy it.

That's a good hand.

And the classic cold soup is vichysoise, which is nothing more than potato flavored cream.

I love this.

Nothing wrong with cream either. Or butter, garlic, onions, leeks. Oh, speaking of leeks, it's like leeks and turnips.

Like the most disrespected root vegetables along with celery root. And I love those things because they have so much flavor. Talk about the use of those in soups and why people are maybe migrating. More to that.

So one of my soups in this book is a turnip soup, and I say, don't turn up your nose at turnips.

Wow.

Because the turnip soup is surprisingly delicious. People really go crazy for it when I serve it to them. And then I say it's turnips. And they're like, really?

The secret is that I slice up the turnips and marinate them in white wine.

Oh, my.

And then I make the soup.

And that's something that I saw in your book. That. And I think we're going to talk about the seven steps to superior soups. But is what wine does to really add a lot of flavor.

And a lot of people will think, I don't want to have any alcohol in my soup. It's going to burn off. But what it does is leaves that flavor behind. How does that. Are there combinations that should be used?

Because I know you mentioned vermouth a lot.

Vermouth is a great way to add that flavor to soup because what happens is that when you open a bottle of wine, you need to use it rather quickly within a couple of days. You don't want the wine to be sitting there on your shelf for years. But they're fortified wines, which are shelf stable. And so they're screw top.

And you don't have to go out and buy something special just to make this soup if you have fortified wines in your cabinet. Vermouth is a fortified wine. So I like to use white vermouth. It's very good with seafood and fish soups. It just adds. It's botanical in flavor.

The other fortified wines that are really good in soup are dry sherry, really nice in gumbo, for instance, and then port. I have a soup with port wine in it. It's a roasted pear soup. And then you drizzle a port wine reduction on top. And that's quite nice.

You get port wine and then you reduce it even more. It's like, holy smokes.

It's a syrup at that point.

Exactly, Exactly. Yeah. Because I mentioned. I saw that as I mentioned, the seven steps to superior soups that you add those things. And it's.

As I went through the recipes, it's just. That makes sense. And then how you combine certain things with certain kinds of soup.

Like you mentioned, dry sherry with gumbo, or let's see here, balsamic vinegar or Worcestershire sauce, deepened umami.

Oh, I love it.

Now go through these seven steps because I've never. I know people wonder, why is my soup not at the next level? What are they missing?

Because we all listen to that children's fable of stone soup.

And in the children's fable, you have a pot and you fill it with water, and then you just Throw your ingredients into that pot of water, and that's never going to give you layers of flavor if you do that. So the first step is sauteing aromatics in fat.

And aromatics are onions, celery, carrots, bell peppers, fennel, These very flavorful vegetables that you can garlic that you can use, leeks use in soups. And so you want to choose a fat that will carry those flavors throughout it. So your fat could be butter, olive oil, bacon fat.

But sauteing the aromatics in fat starts building the soup, and you don't. It's just not a couple of minutes. You want those vegetables to fully soften because cooked onions have such a better flavor than raw onions.

And you are on certain of those. You mentioned butter and you mentioned oil, and you mentioned. What was the third one?

Bacon fat.

Bacon fat. Certain ones are going to be used better for certain soups.

Yes.

Okay.

Yeah.

So if you're making on that, which ones would be best for which kind of soup?

If you're making a French cream soup, you want to start with butter. But if you're making an Italian tomato soup, you want to start with olive oil. And if you're making a chowder, you want to start with bacon fat.

I'm with her.

I'm going to wipe my mouth again here.

I know.

And so you do that. What's the next step? You're making a stock or a broth separately.

You want to have a good. The majority of the soup is this liquid. So you want to have a good tasting liquid that you're using.

I do encourage homemade stock making, but I know that a lot of people are going to say, nah, I don't want to fool with that. There are certainly packaged stocks available, but you will always have a better soup if you take the effort to put up some homemade stock.

Go through that. How people do that? Because there's a process there.

Oh, yeah.

Here's the easiest way to do. You ever buy a rotisserie chicken?

Yes.

Okay, so you eat all your meat. Then what are you doing with the bones?

Generally, it goes into the trash, but.

You should put those bones in a stock pot, cover it with water. You can throw in an onion, carrot, celery, bring it to a boil, turn down the heat, and simmer for six hours.

There you are.

Six hours.

Wow. Then you strain it out.

Then you strain it. All your solids have given up their flavor, and what you have is gold left over.

I love this.

He's salivating too.

I am. So it's on low. You simmer it on low.

Yes, yes. Because you just want it to percolate.

And how long is that good for?

A week in the refrigerator and a year in the freezer.

So you can freeze that. There you go, Mark. So it's coming up on Thanksgiving.

That's good info.

Right?

A lot of people do your turkey bones.

Right.

And I have a recipe for that in my book.

Okay, folks, there's another reason to get the book. Matter of fact, I want to tell you about that. You can go to reedypress.com and get soup for you.

Or it's available at most bookstores or book online vendors.

And available at Kitchen Conservatory.

And available at Kitchen Conservatory. And what's the address for Kitchen Conservatory?

9011 Manchester Road, block and a half west of Brentwood.

Very close to the Schnooks right there.

Just across the street from Schnooks. But the landmark that everyone knows is Carl's Drive in.

Oh, yes, yes, yes.

Where did you come up with the soup for you? Because first thing comes to mind is no soup for you.

I'm waiting for the cease and desist letter from the Seinfeld people.

Okay. Because that's first thing that came to mind. Oh, I like the title. And I go, no soup for you. No soup for you. Okay.

We want people to have soup. We don't want to deny anybody soup.

Soup for you. I like that.

We've talked about stock, we've talked about fat, we've talked about aromatics. Different kind of seasonings.

Sure. Because when you're sauteing your aromatics, that is the time to start the seasoning process.

If you make a big batch of soup and at the very end, put in your salt and pepper, it's going to be flat. You need to have those flavors develop through the soup. And so you start seasoning at the sauteing time. Sprinkle in some salt and pepper.

You can always come back and increase the amount. But you want to start it there.

Emeril would say, you want the orchestra to play together. You don't want to wait till the concert's over and then add that.

He would say that, huh?

That's a brilliant line. I had not heard that.

He would always say, and now they're talking to each other and now they're collaborating together. And now they're going off into the sunset and stuff like that. Thickeners.

This is sometimes a problem for some people because they'll either do too much or it won't be in a liquid form when they put it in or it's the wrong kind. Does different ones do different flavors or. Some do no flavors at all. Talk about that because that can be a very problematic situation.

So I really like my soups a little thinner because I think you shouldn't need. I think your soup spoon should not stand up in the bowl. In other words, soup should be a liquid.

So I tend to go a little bit thinner on my soups than thin, thicker. I want my soups drinkable, in other words. But a little thickener is very good.

Now, a lot of vegetables have natural thickener and natural starch in them, like corn, potatoes. You don't have to add any other thickener if you use those. But other vegetables don't have enough thickener to them. So like asparagus.

So my thickener of choice for asparagus is white rice because it doesn't detract from the taste of the asparagus. A lot of soups have flour as a thickener, and so that's always going to give you another flavor when you use flour.

Like a nutty flavor or it depends.

On if you brown the flour. Gumbo traditionally is a browned flour taste and that's part of the taste of.

The soup on the rice. What do you mash it down or just.

No, I just add raw rice and let the rice cook in with the stock and then puree it.

Okay. Maybe chicken rice soup.

I love it. Yeah, just love it.

Mark, what's your favorite soup?

I don't know. All of this, this whole book. Soup for. I think every one of them in there is good. I have many different love soups.

I know we've talked about wine deglazing the pan. Some people may not understand what that is or when you do that.

So you've sauteed your aromatics and they're all bubbling up and they're starting to stick at the bottom of the pan. And maybe you're getting a little bit of brown bits.

At that point, you splash in your wine or fortified wine into the pot and then you take your spoon and scrape up all those delicious brown beets bits at the bottom of the pan. That's called fond f o n d because it's foundational to the flavor of the soup, all those little browned bits.

So you gather them up into your soup and then you put your stock in.

Okay?

Okay. Okay. I'm okay.

We're going to have to go home and make some of this now.

Don't worry. I've got the guide. He can follow along. In the guide.

It Is it's very laid out, folks. So when you go in here, the recipes there, the ingredients are there, there are tips on how to do this, and then the finishing touches, you.

We've touched a little bit on this in and out back, and with some more cream, some balsamic. When to do that, when not to do that. Is that kind of personal preference.

So you get your soup finished, and then you have the taste test, and you taste it, and you say, it needs something more.

The something more can just be salt and pepper, but it could also be a fresh herb, like tarragon in a seafood soup is a wonderful balance of flavor, but it also may be a little splash of either Worcestershire or balsamic can really add a depth of the flavor to soups.

And when you put that in, like, in the middle, because I see a lot of times they're placed in the middle. When you get that soup, do you stir it up, or do you just leave it and grab a little dab of it as you're eating?

I like to stir it up.

Okay. Okay. All right.

The tortilla soup looks delicious. It's one of my favorites.

Tortilla soup.

Tortilla soup.

And my tortilla soup recipe is a little different because the base of it is tomatillos.

Okay.

Little bitty tomatoes.

No, they're not tomatoes.

There's not tomatoes?

No, they're fizzilis. They have no connect. They have no botanical connection to a tomato. They come with this papery covering on them.

Tomatoes don't come with a papery covering on them. No. Tomatillos is its own vegetable, and they have quite a bright, citrusy flavor to them.

Okay.

I was gonna ask that. Yeah.

I'm sure you've had salsa verde. Oh, yeah, that's tomatillos.

Okay. There you go.

Mark, how about you? Okay.

Wow.

But green tomatoes are a completely different product.

Okay.

Wow.

That's why you have to listen to this show, folks, and that's why you have to get this book. It's entitled Soup for you. Bisque, chowder, gazpacho, and more from Kitchen Conservatory. Ann Carpenter is here.

This is Arnold Stricker with Mark Langston of St. Louis in Tune. So, Ann, I get to the back here, and it's seafood. And I've always had. When I was growing up, we had clam chowder.

But as I was reading in the book, chowder was always pork or bacon.

Huh.

A pork product. What defines a chowder is that there's a pork product in the chowder.

I Love asking this question to people because people say chowder has to have potatoes. Manhattan chowder doesn't have potatoes. Or chowder has to have cream. Manhattan chowder doesn't have cream in it. So they're different.

But bacon or a pork product is. This is what makes it a chowder.

Gotcha. What does Manhattan chowder have in it?

Tomatoes. Have. You've never had Manhattan?

I've never had Manhattan.

Never ever.

Yeah. It's a tomatoes and clam. Think of it like pasta with red clam sauce.

Okay, okay.

All right.

But it's gotta have bacon in it.

It's gotta have bacon.

Oh, yes.

Yeah. I was. Everything needs looking at the. Here. The Bermuda fish soup. What makes a. Is it. What makes it Bermuda?

There's a product, a condiment, that's Worcestershire and dry sherry all combined up. It's called a sherry pepper sauce. That is a particular product of Bermuda. And that's what they use to season their food in it.

But I have I. I give away to. To simulate that flavor. If you can't find the sherry pepper sauce.

Wow. I had never heard of.

It's a way of spicing up your fish.

Yeah. Yeah.

There's a lot of great vegetable soups in here too. They're just basil zucchini soup.

Now, that's a good soup for summer.

That sounds like.

And can be done hot or cold.

I like that. That sounds like it. How long did it take you to figure out what soups.

Oh, 30 years.

Is that right?

I've been teaching soup classes. And I know what gets popular and what people really respond to and the varieties.

And I wanted to have a guide that would explain the different varieties of. So that. Because one of the things is that what is the difference between a soup and a bisque? Do you know, Arnold?

I would say it has cream.

No, it's the price tag. A restaurant wants to charge more for a cup of soup. They call it a bisque.

There you go.

Now, technically, lobster bisque.

I know. That's it.

But there's tomato bisque, there's butternut bisque. And you know what? You could have called those soup. But they like to call them bisque.

There. You know, Mark first. His first response was margarita soup.

Yes. Because doesn't everyone love tequila and lime?

Yes, we do. But I didn't see actually put margaritas in there.

I put tequila and lime in the soup.

Okay. Which is fine with me. I know.

Does it have salt on the rim?

You could. Because a little burst of salt is always very nice. Is you Ladle up your bowl of soup and then sprinkle it with a little salt. Sure.

Okay. Okay. So there's not a lot that people would need to really accomplish soups, except like maybe a big stock pot or. Or obviously a cutting board.

You don't even need a cutting board to cut some vegetables up or things like that. Let's talk a little bit about the. I noticed the difference between broth and stock was that stock is unseasoned broth, but broth is seasoned stock.

So when you go to the store and you are wanting to buy, you want a little bit richer flavor. You should be getting broth rather than stock.

Well, I. I like to use stock because I like to control the seasoning I put in the soup, and the stock is a more neutral canvas. And then I can add the flavors that I want.

That makes sense.

Broth sometimes can be over salty. Sometimes. The commercial broths that you buy have a lot of salt in that in them, and you have to adjust then so that your soup is not too salty.

That's why we buy the low salt broth.

Low sodium.

Yeah, the low sodium ones. Yeah. So you can add. It's kind of.

I'd rather be adding than usually no salt.

Butter, too. You can always add. Can't always take it away. Yeah.

I don't know about that, though. Salted butter. I love butter. Butter is one of my favorites.

We. Our motto, kitchen conservatory, is it's better with butter.

Yes.

I think that's great. I agree. So does the studio audience.

Now, I did try to do one time a watermelon gazpacho. Yeah. And was okay. I think a lot of it depends upon the watermelon. Watermelon, yes. Getting it at the right time. Time of the season.

Melons are hard to choose.

They really are.

To find a good melon.

They are. So are there other kind of melon gazpachos? Because. Can you have a cantaloupe gazpacho?

Yes. Cantaloupe makes a beautiful cold soup.

Oh, I love cantaloupe.

But what I do is melons have a lot of water in them, which is one reason why they're very refreshing to eat just straight up without adding anything but a little sprinkle of salt.

But because there's so much water in them, when you puree it, you need to balance that water with adding some other fruit in there so it doesn't taste thin in the bowl. So with my watermelon melon gazpacho, I add some tomatoes with a cantaloupe gazpacho.

I add mango because the mango is quite thick and gives it and is a similar profile flavor profile to the cantaloupe.

I notice you also use pears a lot in some of this to either thicken or help balance flavors or.

Yes, pear is a wonderful addition to soup.

That's my secret for my roasted red bell pepper soup is to put pears in because the sweetness of the pears complement the smoky taste of the roasting of the red bell peppers. And it also adds acts as a thickener.

Pears had to be used for something. They're not one of my favorite fruits. Eating individually.

No, I get that.

But they can be a compliment. They can be a supporting cast.

Well, there you go.

How about that?

Wow.

And we thank you for stopping in. Soup for you. Bisque, chowder, gazpacho and more from Kitchen Conservatory. She has compiled this, I'm going to call it like a mini bible of soup here.

And for more than 30 years she's been teaching this at Kitchen Conservatory on Brentwood. Now on Brentwood. And folks, if you've not been there, great place to go buy kitchen items.

Great place to get classes, take classes there and learn from area chefs and their expertise. And it's all hands on. It's not lecture. I'm sure they're probably.

Well, we do have some demonstration classes.

But we always kind of like to get in there and do that and then you can eat it.

Yes. I like the samples.

Yeah.

Last time I was there, we had some samples of the class.

I guess it would be awfully unfair if you were sitting there smelling the food for two hours and then didn't get to eat.

I agree.

And then the chef goes, okay, yeah, that's really good.

And the utensils that they sell there, the different things.

Yeah, yeah, we've got tons of that stuff. I know that's the place to go to get your. The kids for Christmas and my birthday. It's kitchen items.

Right. It's right around the Christmas. Right around the corner, believe it or not.

So I brought some soup for you to sample.

Oh, oh. Should we? Yes.

Did you?

We should.

Did you need soup for breakfast?

Oh, my God.

I will have soup anytime.

Yeah. And we've got time for this.

What kind do we have here?

I have a squash soup.

Is it hot or cold?

It's hot. It's in a thermos.

Oh, my.

I'm going to take that over to Mark.

Oh, my God, A squash soup.

Have you had squash soup?

Never. Never, ever. I don't think I've ever had squash soup.

Are you opposed to squash?

No, I like seafood. I. Seafood. I eat it.

Okay. I'm gonna.

It's hot. It's hot.

Oh, man, that's really good.

Oh, my.

That is really good.

You can leave the thermos in.

It's creamy. It has. And is this the one you serve for your guests? And you were like, squash. They eat. They didn't know.

Oh, my.

That's so good, that squash. Oh, that was turnips.

Yes. Turnips is the one that you people. I think people like pumpkin and butternut. They like.

They like squash, but turnips, they still are waiting for their moment in the sun.

Is this. What kind of squash is this?

I actually, for this soup, used acorn squash.

Okay. And is there a little bit different flavor as you use the different kinds of squashes?

There is.

Oh, it's perfect. It's not too thick. Is this in the book?

So the recipe that's in the book is butternut bisque, and I followed the recipe for this, but it is not. But I used acorn instead of butternut because you can substitute the different.

So what's in there is a little bit of cumin and bourbon and some dry sherry, and then it's finished with some maple syrup and soy sauce.

That's why I really like it more.

It's got it all in there.

Including bourbon.

Including bourbon. Is it bourbon, a food group?

Yes, it's its own in Kentucky.

It is well made from corn, right?

Yes. So there's a corn product.

Yeah, it's got corn in it.

This is so good.

Oh, my gosh.

I'm not kidding. I need a second.

I've always thought that outdoor activities like the soccer team, football teams, and the high school teams are really missing the boat here. When it gets cold, which it hasn't. It's finally getting cold here in St. Louis, but they always want to serve hot chocolate.

Why don't they serve, like, a bone broth? Why don't they serve like a. Like this? Oh, and it's. It warms you much more inside and also fortifies you. Yeah, yeah. It's healthier.

It can build you up. So while you're sitting watching the game, you could be having some butternut squash soup.

You could be having some bone broth rather than drinking the hot chocolate and getting all that sugar.

What a treat this is.

Oh, it is. I will tell you. Thank you. You are one of the first food guests we've had in here that's actually brought Food.

Yeah.

So you have any time you want to come in, Ann, you can come in and talk to us about new gadgets at Kitchen Conservatory.

We have those.

Any new books? Yeah, come in. We ought to talk about kitchen gadgets.

So there is the gadget of the year. It has taken over everybody, and I didn't bring one in because I didn't think we were going to get into tools, but it is.

It's a revolutionary design on squeezing lemons. And I've thrown out all my old lemon squeezers and gone for what's called the fluicer because they. It's.

They call it that because it's a flat juicer, and it gets every last drop of juice out of the lemon.

Cut it out.

Is this. It's a. Our daughter gave me one of these opens like this. Okay. It's a different one. Okay.

All right.

It's brand new.

Okay. Interesting.

And it gets it all.

That'd be a great show. Talking about kitchen gadgets. We'll need the video for that one.

Yeah, yeah, we've got. Yeah.

And thank you very much again. This is a real treat, honestly. It really is. It's. This is very special.

It is. It's really delicious.

It makes me want to go out and take the ingredient list and go to the store and get all these things and make sure that I have the right squash.

And so for you, where can you find it again?

Kitchen Conservatory.

Kitchen Conservatory. There you go.

On Manchester Road, Right.

In Brisbane, at All good booksellers.

All good booksellers have them.

It's a Reede press, and it's a nice read. It's a cookbook, really. Is what. It's a soup book. 44 pages. Got the index. And I love these little tips here.

Celery stalks and fennel bulb can be used interchangeably in most soups. Celery adds a salty herbaceous flavor. Fennel adds a mild licorice flavor.

So fennel is very good in seafood soups because that licorice taste and seafood is a really nice compliment. But fennel can also be good in other flavors, like a potato fennel soup.

And people forget the roots of those things that they really have. I use celery root a lot for mashed potatoes. I use that with potatoes and butter and cream.

So celery root is a wonderful addition. And I don't know if you saw it, but one of my soup is an oyster soup that I put a big spoonful of celery root puree in the middle.

So oyster stew is a. Is a classic old fashioned soup that has been around that people a lot of times people would eat oyster.

Oyster stew on Christmas Eve is a tradition, but it's simple. It's just the cream and the oysters.

But I liked putting this big spoonful of celery root puree in the middle of it and it makes it a very luxurious dish.

I'd be all for that. I'd be all for that. So folks, kick the can. Kick the can. And soup for you is the way to go. Don't buy the canned soup. Make it on your own.

It's probably less expensive in the long run. And I tell you what, it will taste so much better and you won't go back.

Soup for you.

Soup for you. Say it again, Mark.

Soup for you.

Because we say yes to soup.

We say absolutely.

Oh my.

We say yes to Ann Carpenter and kitchen conservatory. So Ann, thanks again.

Thank you so much, Arnold. What a pleasure.

It's been fun, folks. We'll be right back. Don't go away. This is Arnold Stricker with Mark Langston of St. Louis in Tune.

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Welcome back to St. Louis in June. This is Arnold Stricker with Mark Langston. Along with our hot soup that we've had here by Ann Carpenter, she's given us some butternut squash soup.

So good. It's so good.

And she said this wasn't the butternut. It was. Which squash, Mark?

I don't remember. It was a yellow squash.

It's really good, though. Oh, the flavor, the thickness, the.

It's not too thick? It's not too thick.

No, it's just.

I don't have that after thickness where I've got. Oh, my. I gotta go drink.

It's going down really good, huh?

It does.

The flavor profile is just stupendous. So get that book, folks. Soup for you. Soup for you. Bisque, chowder, gaspacho and more from Kitchen Conservatory by ann carpenter.

For 30 years, she's been teaching thousands of students how to make the best soups in the world. Great guess, Mark.

Yeah. Yep, it sure is.

Did you know, for mental floss, folks, just to keep your brain sharp as we're downing our soup here, Bela Lugosi was buried in a full Dracula costume, cape and all. You believe that the original Dracula never knew that. One of the original Draculas. And I knew this, but I didn't know on some of these leeches.

Leeches are still sometimes used today to treat arthritis. Skin grafts. I knew about that. And certain circulatory diseases. Really? Yeah. Sucks the blood up into those things.

And I understand that, like on a skin graft. Henry VII was so inspired by the legend of King Arthur, he named his firstborn son after the fabled warrior, which goes to. How do you name your kids?

Oh, it was tough. It was tough. We went through many different. Many different things. We didn't want to have a junior. We thought about that, but we didn't do a junior.

We went, what are the most common names? That kind of thing. And just ended up with the biblical names.

Horatio, you right.

Methuselah, Michael and Matthew.

There you go.

Yeah.

You didn't want Nimrod or.

No, that was. No, that came later.

Everybody knows Nintendo, huh?

Huh?

No.

Before it sold video games, the Japanese company specialized in playing cards. Very interesting.

Really?

Yes.

That's interesting.

And you like Disney?

Yeah.

Grace Jones has a world as a lifetime ban going to Disney World.

I said, I almost got it.

And we'll stop with this one. And then you can tell us the days of the day. But the first pair of Nike running shoes was made in a waffle iron.

Oh, interesting.

Yeah.

That fast.

Putting those layers of rubber together. Whatever they were doing the combos and the rest is history.

That is. That rest is along with the swoosh. What happened? Everything. Next week is Diarrhea awareness week. Runs till Friday.

That's like a joke.

I know. That was for you because of all of what you always are telling us about. I know. I had to do it.

Is that. Are you serious? No.

I don't know where. That's a dad joke. It's a dad joke. Diarrhea awareness week Runs till Friday. I thought it was perfect. I know.

Made me spit my soup out. That would have been a shame.

Oh, don't do that. Back to the future Day. Celebration of the Mind Day. Count your buttons Day. Everyone want rights Day. National Apple Day.

I guess it's apple time, isn't it?

Yes.

So that's why they make it National Apple Day.

Yeah.

I know.

Johnny Appleseed.

What do you do with all those apples you bring home?

You can make apple cider. You can make apple pie. You can make apple cobbler.

Huh? National check your meds Day. Boy.

That'S every day you need to check.

I know. I know. National Pets for. There's a lot going on. National Pets for Veterans Day. National Pumpkin Cheesecake Day. Never had pumpkin cheesecake.

It sounds interesting.

National Reptile Day. Had the reptile guy used to come and talk to our kids.

Have them crawl all over you.

Police Commemoration Day. Pro Life Day of silent Solidarity. Reptile Awareness Day. Again?

Yeah.

Those are just a few. National share the warmth day.

It should be every day.

I agree. We talked about kindness before at the first part of the show. I think that's true. Okay, a few of the days coming up.

National Diarrhea Awareness Week is running until Friday.

Soccer season for the MLS has come to a close for the city sc. Did you know why Cinderella was so bad at soccer? She kept running away from the ball.

Wow. Really?

What do you call a well balanced horse, Mark?

I don't know.

Stable.

Oh my.

Of course. We were talking about the vegetables earlier. What do you call an angry carrot?

Oh, I don't know.

A steamed veg.

Where is Ian for these?

Okay. I ordered a chicken and an egg online. I'll let you know what comes first. Okay. What do sprinters eat before they race?

I don't know.

Nothing. They're fast. We did talk about sugar when Ann was here.

Yes, we did.

Why is everyone so against Sugar? Who stood by you when things went wrong and you were hurting? It wasn't broccoli, that's for sure.

My friend told me she wouldn't eat beef tongue because it came out of a cow's mouth. So I gave her an egg. And what happens when a microscope runs into a telescope?

I don't know.

They kaleidoscope. That's all for this hour, folks. We thank you for listening.

If you've enjoyed this episode, you can listen to additional shows@stlintune.com consider leaving a review on our website, Apple Podcasts, Podchaser, or your preferred podcast platform. Your feedback helps us reach more listeners and continue to grow. Thank you to Bob Berthicel for our thanks.

Theme music our sponsor, Better Rate Mortgage our guest, Ann Carpenter, author of Soup for you and co host Mark Langston. And we thank you for being a part of our community of curious minds. St. Louis in tune is a production of Motif Media Group and the US Radio Network.

Remember to keep seeking, keep learning, walk worthy, and let your light shine. For St. Louis in tune, I'm Arnold Stricker.