Making Soup, 1937, Courtesy of the Library of Congress
More New Orleans dishes from the WPA food sources located in the archives of the US Library of Congress. The story comes from the Louisiana folder titled approximately America Eats Notes, Reports, and Essays. I have produced the content in a paraphrased format when necessary to make them legible and indirect quotes as often as possible.
During the Great Depression vegetable soup had been a popular and expensive weekday meal in the homes of New Orleans residents. You would go to the market and purchase a piece of brisket for $.25 and what one WPA writer describes as a soup bunch [a bundle of vegetables sold for the purpose of making soup] for $.10. One would serve the soup separately either as a hot or cold dish along with a sauce of oil, vinegar, horseradish and creole mustard. Sometimes the server placed the vegetable from the soup around the bouilli [boiled meat especially beef]. With this came a salad of tomatoes and lettuce along with French bread and butter and a bottle of claret and lots of strong chicory coffee. Such a meal had a wonderful effect on those who enjoyed it.