CNYEats A Taste of Utica: Pepperoni Soups

by Joanne on January 17, 2010

Notice the plural of “Soups”?   We have three Utica recipes for Pepperoni soup.  Each one different so I’m offering all three and you can decide which sounds the best.  All three were tempting for me.

1.  Cream of Pepperoni Soup, page 34. Posted by …..whoops!  Who posted this, guys?  It’s not in my book???

    1 stick of butter
    1 chicken (or vegetable) bouillon cube
    6 TBS flour
    2 cups milk
    black pepper to taste
    ground/chopped pepperoni (start with a cup)

Melt the butter in a saucepan, then whisk in flour to make a paste.  Add milk and bouillon cube.  Cook until it starts to thicken, then add pepperoni –” sorry (the unknown author writes…) I don’t have a set amount, I just sort of eyeball what looks like the right amount, maybe a cup to start with” – and pepper.  You may need to add a bit of extra milk if it’s too thick for your taste.   

A cup is about the right amount for the above recipe.

2.  Pepperoni Soup, page 34.  Posted by Hj

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I made this version using Vegetarian Pepperoni substitute.

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1 (28 oz) can of Hunts tomato puree or stewed tomatoes   
2 cans of water (using can from tomato puree – to get all the good residue)
3/4 cup pepperoni diced   
  1 tsp Italian seasoning, dried
  dash of dried basil
  pepper and salt to taste  
  dash of garlic and onion powder to taste…also throw in some celery leaves
  dash of oregano, not much.

Using a 6 QT pot:  put all ingredients in.  Bring to a boil and reduce to a simmer.  When almost done, add some Roma cheese.  Cook down and taste.  Adjust seasonings.  Add mozzarella when serving with hot Italian crusted bread.   

3.  Pepperoni Soup, page 35. Posted by Rainie Piccione

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I made this version for Ted and our guests.  I added red wine to the recipe instead of using all Chicken broth.

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The result was a peppery, enjoyable soup that was filling and bold in flavor.

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    1 cup Sliced Pepperoni, cut into 1/4 inch strips   1 TBS butter or oil
    1 medium onion, diced
    1 clove garlic, minced
    2 medium baking potatoes, peeled and cut into bite size pieces    
    1 can (14 1/2 oz) Chicken broth (or Vegetable broth)
    1/2 cup heavy cream

In a medium skillet over medium heat, cook the pepperoni until crisp, 3-5 minutes. 

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Drain pepperoni on paper towels. Set aside. Discard drippings.  In a medium saucepan with lid, heat butter/oil over medium heat.  Add onions, cook, stirring until soft, about 3 minutes.  Add garlic.  Add potatoes and broth.  Bring mixture to a boil, cover pan and lower heat.  Cook until potatoes are soft, about 20 minutes. Remove lid and stir in cream.

Ladle soup into bowls and sprinkle with pepperoni.  Garnish with sour cream, shredded cheddar cheese, and chopped chives or scallions, if desired.

Pepperoni soup has a lot of spicy flavor to it.  Go easy on any additional pepper.  It is important to taste your soup and adjust the flavor accordingly.  Sour cream or cheese will help reduce the heat if you don’t like the spiciness. 

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Make sure to check out our  Taste of Utica  recipes next week because the Sauces are up!

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Joanne

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