Philadelphia Pepperpot Soup

Cooking & Recipes

“The secret to this soup, as with any other, is a very strong stock. I use no beef bouillon or MSG.” –The Londonderry Inn, South Londonderry, Vermont


Serves 8


2 quarts very strong veal or beef stock (recipe follows)
1 medium onion, diced
2 medium carrots, diced
1/2 cup diced celery
Broccoli, zucchini, or other garden vegetables (optional)
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
1 medium tomato, diced
1 cup crushed tomatoes or puree


Combine all ingredients in soup kettle and simmer for approximately 1 hour or until vegetables are cooked as you like them.

Veal or Beef Stock


1 pound lean beef or veal knuckle
3 to 4 quarts cold water
1/2 teaspoon sweet basil
1/2 cup chopped parsley
1/3 cup chopped onion
1/3 cup chopped carrots
2 stalks celery
1/4 teaspoon chopped garlic
1/2 teaspoon each oregano, thyme, and tarragon


Bring all ingredients to a rolling boil, then simmer on very low heat until stock is reduced by half. Strain through a very fine sieve and use as directed for Pepperpot Soup.


Preparation Method

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