Homemade Soups. Take One

Each winter, I offer homemade soups to friends and family. While it does bring in a little money to the business, it's more about offering comforting food to those I care about. Once the winter hits Boston, its easier to reach into the freezer and grab a soup rather than think about what to cook or where to order from. This year, I'm offering:

• Roasted Tomato and Basil
• Shrimp and Corn Chowder
• Chicken and Vegetable
• Cream of Mushroom
• Butternut Squash

I have orders for 110 quarts total. A few tips when making soups, chowders, stews, etc. :

• Always use kosher salt.
• If possible, look for whole peppercorns and grind them yourself. It is more potent with a fresher flavor. For light colored soups, use white pepper. It is stronger than black, so use sparingly.
• Make your own stock. It brings the soup to another level. Just throw the ingredients in a pot with cold water and leave it for a few hours.
• Make a lot at once and freeze in smaller portions
• Use fresh herbs and add them at the end

I'll start with the most popular: the chowder. I describe how to make it here.