Dru Melton is a restaurant industry veteran who started working in the kitchen at a young age with his grandmother and mother. He went on to the Cooking & Hospitality Institute of Chicago and has taken his cooking influence equally from top Chicago chefs and his small town farm upbringing in Chillicothe, Illinois, that emphasized fresh, wholesome, and locally produced ingredients. He has over 25 years of restaurant experience and been everything from the busboy to head chef and is now the general manager of The Soupbox, the most popular and best-reviewed soup restaurant in Chicago. The restaurant has been featured in practically every major network and newspaper in the Chicago area, including ABC's Hungry Hound. Please visit soupbox.com for more.Jamie Taerbaum started The Soupbox in 1995 on a shoestring and has grown it into the most popular and best-reviewed soup restaurant in Chicago. It has been featured in practically every major network and newspaper in the Chicago area, including ABC's Hungry Hound. Please visit soupbox.com.
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INTRODUCTION 8
CHAPTER ONE VA VA VEGETABLES 11
CHAPTER TWO SAUSAGE, BACON, BEEF, AND OTHER MEATY FLAVORS 61
CHAPTER THREE CHICKEN AND OTHER FEATHERED FRIENDS 89
CHAPTER FOUR CREAMY, CHEESY OR TOMATO-Y SOUPS, AND BISQUES 123
CHAPTER FIVE FANTASTIC FISH, SEAFOOD, AND OTHER HEARTY CHOWDERS 145
CHAPTER SIX HEARTY STEWS AND CHILIS FROM ALL OVER THE MAP 175
CHAPTER SEVEN LIGHT, WARM-WEATHER SOUPS 211
CHAPTER EIGHT A WORD ON STOCK 225
ABOUT THE AUTHORS 232 ACKNOWLEDGEMENTS 233 RECIPE INDEX 234 INDEX 237
