Boston Broth - Soup, Vegetables
Some historians believe that soup is as old as the history of cooking. It’s the perfect meal that has been enjoyed by many cultures. Soups have certainly evolved around local ingredients and tastes. Boston Spice wants to help your soup rise to the next level. We make it simple with our “Boston Broth” soup spice. Just add this tasty blend of celery salt, savory, marjoram, thyme and other spices to your favorite soup pot. Add water, your favorite veggies, meat, noodles or rice and simmer. Get ready for a “Soup-er” tasting meal. Making soup just got better with our unique “Boston Broth” soup spice.
*1 teaspoon of "Boston Broth" per cup of water. But feel free to experiment.
Let travel back in time to July 1793 with the opening of “The Restorator”, one of Boston’s first restaurants., by Jean Baptiste Gilbert Payplat dis Julien, a refugee of the French Revolution. Before this, public eating happened in taverns. Julien’s Restorator was located on the corner of Congress Street and Milk Street in downtown Boston until it was demolished in 1824.
In Andrew F. Smith, ed. The Oxford companion to American food and drink. Oxford University Press US, 2007; p.550 - According to food historians Julien's "public eating house ... was famous for his soups and stews, and he was nicknamed the 'Prince of Soups.' He is credited with introducing to America the julienne soup, a composition of vegetables in long, narrow strips.”
Julien died in 1805 and is buried in the Central Burying Ground located on the Boston Common.
Ingredients: salt, celery salt, garlic powder, savory, parsley, thyme, dill, turmeric, black pepper, marjoram, sage *rice powder added to help reduce caking
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