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Jim Sanders: A Story for Veteran's Day
The Restauranteur, Wine Pioneer and Combat Veteran Shares a French Recipe, Normandy Tomato Soup
A Veteran's Recipe: Normandy Tomato Soup
https://www.newsbreak.com/doc-...
Veterans Day is a time of reflection and remembrance. My father served as a foot soldier in World War II under George Patton’s 3rd US Infantry. He was awarded a Bronze Star but despised war.
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Jim Sanders was a renowned Atlanta restauranteur and his Top ‘O Peachtree was my first introduction to fine dining. Sanders earned the title as Georgia’s “Father of French Wines,” and owned legendary wine shops in Atlanta,
Sanders, a bear of a man, was well-educated and a remarkable raconteur and teacher. I was fortunate to be one of his many students in his popular wine class, learning about the “Glory of the Grape.”
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What Jim Sanders was most proud of was his service in the U.S. Army in WW II. After graduating from Emory, he volunteered and saw combat in the Pacific. He was wounded five times. After the war, Sanders traveled to France, bicycled the countryside, learned the language, French cooking and French wines.
His cookbook contains a special recipe that is appropriate for Veteran’s Day.
Normandy Tomato Soup
By Jim Sanders
“The Normandy Region of France did not recover rapidly from WorldWar II. Food was at a premium even three years after the war, so restaurant menus were extremely limited, and Normandy chefs extracted every drop of flavor they could find from what was available. A friend and I discovered this tomato soup recipe at a little shell-marked hotel in 1948 as we rode bicycles through the area on our way to the wine country.”
1 lb. raw beef scraps
1/2 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
24 oz. tomato juice
1 pt. beef stock
2 oz. butter
2 oz. grated Parmesan cheese
2 oz. dry Sherry
1 tsp. allspice
1 tsp. white pepper
Salt to taste
In a soup pot, melt the butter. Add the beef and vegetables and braise until the beef is browned. Add the tomato juice, beef stock and spices and simmer for45 minutes. Stir in the cheese and Sherry, but do not boil afterwards.