The Souper Bowl…. it’s not just about the football, is it?  It’s about the food… at least for me anyway. I go to Super Bowl parties to be with friends, eat, drink some, listen to the cheers, eat, enjoy rowdy conversation, eat, and to vote for the best commercials. On occasion, I may catch a play or two.  But, frankly, I usually end up missing 95% of the game.

In the spirit of eating and supporting the two teams, I’ve created two special Souper Bowl team-themed soups: a green soup for the Green Bay Packers that includes three types of green chiles, tomatillos, green apple, cilantro and green onions. The apple and cilantro add a light, crisp note while the chiles provide the heat. The golden color of the Steelers’ uniforms inspired me to make a yellow cornmeal soup that is flavored with prosciutto and pancetta, chipotle peppercorns and saffron, filled with chunks of potato and spicy sausage then thickened with cornmeal for a creamy finish. Top it off with more crispy prosciutto.  Which team will win the all-important Souper Bowl?  Let your guests decide!

ThePatricianPalette.com for more technique photos.



An original TPP Recipe, all rights reserved
Serves 8

1 tablespoon butter
1 tablespoon olive oil
¾ cup finely diced white onion
1 tablespoon minced garlic
1 ¼ cup finely diced tomatillo, paper skin discarded
1 green apple, peeled, cored, finely diced
¼ cup finely diced Anaheim chile, (one large chile, seeded and cored)
½ cup finely diced Pasilla chile (one large chile, seeded and cored)
1 4 oz. can diced green fire roasted chiles
1 15 oz. whole can white cannellini beans
32 oz. package Pacific organic free range chicken broth
1 15 oz. can white cannellini beans, drained and puréed
1 7 oz. can whole green fire roasted chiles, puréed
19.5 ounces hot Italian turkey sausage, skins removed
¾ cup chopped cilantro
¼ green onion, chopped (about 5 onions)

In a wide stock pot, heat the butter and olive oil over medium high heat. Add the onion, garlic, tomatillo, apple, Anaheim chile, Pasilla chile and 4 oz can of green chiles and sautée until ingredients are softened, about 15 minutes.

Add the can of whole beans, chicken broth, puréed beans and puréed chiles to the pot. Slowly bring to a simmer while crumbling in the turkey sausage. Stir to help break up the sausage. Allow the soup to simmer, uncovered, for at least an hour or until thickened to your liking. Just before serving, add the cilantro and green onion. Serve with crusty bread. This soup gets better with age.


An original TPP Recipe, all rights reserved
Serves 8

Iron City Cornmeal Soup (top left); Green Bay TomTom Chili (lower right)


½ cup corn meal
2 cups water
1 tablespoon olive oil
3 oz prosciutto, finely chopped
3 oz pancetta, finely chopped
2 Tablespoons sherry wine vinegar
1 large white onion, finely diced (1 ½ cups)
1 tablespoon minced garlic
1/8 teaspoon finely ground chipotle-flavored peppercorns
1 15 oz can white great northern beans, drained
1 15 oz can garbanzo beans, drained
½ pound yellow potato, ½” dice
32 oz. organic vegetable broth
Large pinch of saffon threads
1 bunch thyme
1 bay leaf
1 ¼ lb Canino’s Hot Italian Pork Sausage, skins removed and chopped

Combine the cornmeal and water, stir occasionally, and set aside to allow the cornmeal to bloom.

In a wide stock pot, sautée the pancetta and prosciutto until browned and crisp. Transfer to a bowl and set aside. Deglaze the pan with the sherry wine vinegar. Add the onions, garlic, chipotle pepper, and simmer in the vinegar until the onions are transluscent.

Add the drained beans, chickpeas, potatoes, half the pancetta/prosciutto, broth, crumbled saffron threads, sausage, thyme, and bay leaf. Bring the broth to a boil. Stir to break up the sausage. Simmer until the sausage is fully cooked. Drizzle in the bloomed cornmeal and water mixture. Continue to stir and bring back to a boil. Reduce heat to low, cover, and simmer until soup thickens. This is a very thick soup with a porridge consistency. You can add water or more broth if desired. Remove the bay leave and thyme before serving.