M’m! M’m! Good?

warhol’s scotch broth, originally uploaded by suddenly.

canadians eat some strange things. some of it is delicious, like poutine. some of it is just…strange, like scotch broth soup. it’s the S.O.’s favorite soup from a can. i’d never heard of it before i met him and i wasn’t converted when i tried it in england. i’m quite sure americans don’t eat scotch broth. at least not in nyc because we couldn’t find it at any of the local supermarkets.

so i was really surprised when we went to the moma in new york and saw scotch broth as one of the the featured campbell’s soup cans by andy warhol. i wonder if people back then ate scotch broth but it got eclipsed by chicken noodle and cream of mushroom.

if you’re wondering what scotch broth is, according to wikipedia:

Scotch broth is a filling soup, originating in Scotland but now obtainable world wide. The principal ingredients are usually barley, stewing or braising cuts of beef or – more authentically – lamb, and root vegetables such as carrots, turnips or swedes. Greens – particularly cabbage and leeks can also be added, usually towards the end of cooking to preserve flavour and texture. Dried pulses are often used too, along with the traditional barley. The proportions and ingredients vary according to the recipe or availability

i think the version i tried was made with mutton and it was by heinz, not campbell’s. it may or may not have contained dried pulses. if only i knew what the heck dried pulses are.