A classic traditional soup, with a family history...
“I learned this recipe from my grandmother, and that the secret to great chicken soup is to use all the bones (and a few feet too), and let it cook slowly over a long period of time. Reduce. Reduce. Reduce.”
–Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels
Beatrice "Bea" Tollman, President and founder of the Red Carnation Hotel Collection and TTC, published a cookbook that is her memoir of “A Life in Food.” Her book is a celebration of recipes that have either been passed down in the family or discovered while traveling, and all have been perfected from her own personal experience and expertise in the kitchen. For the enthusiastic amateur cook, the recipes are relatively quick and simple to prepare with ingredients that are easily sourced.