The recipe is higher in the thread.

If you aren't going vegan, then you can replace the worcestershire with beef broth, and instead of the liquid smoke and grape seed oil add 4 oz of bacon lardons with the vegetables.

BTW, I think that adding goat cheese really knocks it out of the park.
YMMV.


If you give me an email address, I will send you a word doc.

Hats off to a great spread! I'm sorry I didn't have time or stomach space to try everyone's offering. After reading the comments, I'm sorry I didn't. Special thanks to mbh for kindly offering me a container to take some of her lovely potato-leek soup to my husband.

From Martha at Soup & Bread: "Thanks to you and your combined crews we raised $1109 last night in donations! That’s the most we’ve raised since our opening night bash — our average has been around $500-$600 each week. So thanks again for bringing out all your folks! Jen, please send recipes when you have a chance."

Thanks to those of you who already posted (and, by the way, I believe that RichH already posted his recipe above). If everyone else could, kindly, post the recipes you created/used (please give attribution if it's someone else's recipe), that would be much appreciated!

Thanks for being part of a fantastic night helping a terrific cause! Until next year...

I will post my recipe soon, maybe later today.

And hats off to boudreaulicious for organizing . . .Bravo!

Great job, everyone! It was a really fun night with some delicious soups and desserts. It makes me happy that LTHers had such an impact . . . and we all know our offerings are consistently top-notch; year after year.

This was the first year I can remember when coats weren't even remotely necessary. A few folks even showed up in shorts, which was unprecedented. All in all it was a Soup & Bread edition to remember.

Thanks again!!

=R=

RichH wrote:The recipe is higher in the thread.

If you aren't going vegan, then you can replace the worcestershire with beef broth, and instead of the liquid smoke and grape seed oil add 4 oz of bacon lardons with the vegetables.

BTW, I think that adding goat cheese really knocks it out of the park.
YMMV.


If you give me an email address, I will send you a word doc.

I'm not sure I'd change a thing--the bittersweet chocolate notes of the stout really shined through--that might get muted if there were beef and bacon flavors competing. I thought it was absolutely delicious!! One small note though on the vegan/veg thing--don't most Worcestershire sauces have anchovy in them ?

justjoan wrote:i'll be making food nut's carrot soup, for sure. and if BR would be so kind as to post his list of ingredients, i'd love to try making a small batch of his great soup, as well. i didnt get a chance to try all the soups as i had to leave at 6pm, but my respect to all of you for your hard work.
can someone who was there until the end (one of the soup makers?) let me know if my tahini brownies and millionaire's shortbread were mostly or completely gone? it helps to know how much dessert to bring for next time... thanks

Dex, our helper extraordinaire (and culinary critic prodigy), pronounced your tahini brownies the best ever. And not a crumb was left

boudreaulicious wrote: One small note though on the vegan/veg thing--don't most Worcestershire sauces have anchovy in them ?

That is why I made my own.
I used the recipe from Commander’s Kitchen, leaving out the anchovy.
https://www.amazon.com/Commanders-Kitch ... 767902904/

I found a link to a website with the Worcestershire recipe from Commander's Kitchen. I was curious what the other ingredients may be, which I am sure others wonder as well.

Regards,
Cathy2

RichH wrote:

boudreaulicious wrote: One small note though on the vegan/veg thing--don't most Worcestershire sauces have anchovy in them ?

That is why I made my own.
I used the recipe from Commander’s Kitchen, leaving out the anchovy.
https://www.amazon.com/Commanders-Kitch ... 767902904/

thank is SO cool!!! Thanks for the head up--I know there are folks on here who will be interested in that.

Hi all, I had a great time serving soup last night and it was a pleasure to see LTHers again after a long absence. Here is the recipe for my Polish Sauerkraut Soup (kapusniak)

Homemade stock, 1 gal
3 oz bacon or fatty salt pork, chopped
1.5 lbs kiełbasa zwyczajna, chopped
2 medium onions, chopped
4 carrots, chopped
4 stalks celery, chopped
2 russet potatoes, peeled and chopped
2 pounds sauerkraut, coarse chopped, liquid reserved
2 tbsp tomato paste
Fresh dill and parsley, chopped
Salt, pepper, bay leaf

1) Fry the bacon/salt pork in a large stock pot over medium heat to render out the fat. Brown the kielbasa in the rendered fat – about 10 minutes – then set the meat aside with a slotted spoon.
2) Fry the onions, carrots, celery, bay leaf, and tomato paste in the pork fat, until slightly browned and the onion is translucent. Add half the chopped sauerkraut and cook for another 10 minutes.
3) While doing the above, bring stock to a boil in a separate pot and add the potatoes. Cook until just shy of tender, then combine stock, potatoes, and vegetables. Simmer for 10 minutes.
4) Add the other half of the sauerkraut plus reserved liquid. Season to taste with salt and pepper. Simmer 30 more minutes, then take off the stove.
5) Just before serving, stir in chopped dill and parsley.

As always with soups. It’s better the next day!

Cathy2 wrote:I was curious what the other ingredients may be, which I am sure others wonder as well.

This is one of my favorite things to make. I learned how when I worked at Big Jones.
Here is the link to his (about halfway down): http://bigjoneschicago.com/2011/01/19/a ... cassoulet/

One word about peeling the lemons - the point is to avoid the bitterness of the pith. But there is plenty of flavor in the zest. So, I zest them before cuttting down the pith and include the zest in the pot.
For the mushroom component we generally used dried shiitake stems.

I put that **** on everything. A quick dinner is to slather it on to chicken breasts, sear them hard, and put them in the oven for 15-20 minutes. Make some noodles. Remove the breasts from the pan, rest, and slice. Toss the noodles in the pan sauce and add back the chicken slices. Serve with a bitter green like broccoli.

Here's the recipe for my Thai pork & sweet potato soup, with credit to and based significantly on Andy Ricker's (Pok Pok) recipe for kaeng hung leh, a Thai/Burmese curry (perhaps my favorite curry). However, I also incorporated a few elements from khao soi and of course converted the curry into a soup.


Ingredients for the curry paste:

4 stalks lemongrass, bottom third only, peeled to use the tender interior parts only
1/2 teaspoon kosher salt
1/2 ounce piece of sliced galangal
5 stemmed dried pulla chiles (HarvesTime/Mexican markets or substitute 3 guajillos & cayenne or ground Thai hot pepper)
1 1/2 ounces sliced Asian shallots (smaller than US shallots-found all around Argyle)
1 1/2 teaspoons shrimp paste (Golden Pacific owner recommended Golden Boy)

Make the curry paste:

1) Pour boiling water to fully cover the stemmed Pulla chiles, and soak for 20 minutes. If using a food processor to make the paste, reserve the soaking liquid to help process the paste.

2) In a mortar & pestle or food processor, combine lemongrass, galangal, chiles, salt, shallots, and shrimp paste until it forms a thick paste. If using the food processor, you may wish to add a little water (start with 1/2 teaspoon) from the soaked chiles to help you process the paste.

3) At this point, the curry paste can be refrigerated for a few days or frozen.


Ingredients for the soup:

1 Tablespoon peanut oil
All of the curry paste from above
1 1/4 ounces of Asian shallots, thinly sliced
1 Tablespoon Madras curry powder (plus more to taste)
1/2 teaspoon ghost curry powder (sold at spice shops, but other hot curry powder can be substituted), plus more to taste
1 teaspoon freshly grated turmeric (use gloves) (Whole Foods)
1 pound skinless pork belly, cut into 3/4-1 inch chunks
1 pound boneless pork shoulder, cut into 3/4-1 inch chunks
1/4 cup fish sauce
2 Tablespoons & 1 teaspoon Thai thick black soy sauce
1 cup unsweetened coconut milk
2 1/4 ounces palm sugar, pulverized (sold at Asian markets), plus more to taste
1/2 cup tamarind concentrate or tamarind mixed with water (sold at Asian markets), plus more to taste
2 cups water
2 1/2 cups pork stock
2 Tablespoons liquid from Thai pickled garlic (sold at Asian markets)
1 1/2 ounces of ginger cut into very thin matchsticks
1 1/2 ounces pickled garlic cloves (sold as unpeeled heads at Asian markets)
1 pound of peeled, raw sweet potato, diced into 3/4 inch chunks
4 ounces long beans, sliced into 3/4-1 inch pieces


Make the soup:

1) Heat the peanut oil in stock pot over medium-low heat.

2) Add the curry paste to the pot and cook for a few minutes until it begins to perfume the air.

3) Stir in the sliced Asian shallots and cook until softened.

4) Stir in the Madras curry powder, ghost curry powder, and grated turmeric and stir until everything's combined and very fragrant.

5) Add the pork belly and pork shoulder and stir well to coat in curry and spice mixture.

6) Stir in fish sauce, thick black soy sauce, coconut milk, pulverized palm sugar, tamarind concentrate, water, pork stock and pickled garlic liquid and stir well.

7) Increase heat to medium high and bring to a simmer.

8 Cover pot and simmer for 45 minutes.

9) Stir in ginger and cook uncovered for another 45 minutes until the pork is tender and sufficient fat rendered.

10) At this point, I think the soup is best cooled overnight as a significant amount of fat will have accumulated and it is easier to skim when cooled. Skim 3/4 or so of the fat or according to your preference.

11) Reheat the soup and when hot, add in cubed sweet potatoes and simmer for 15 minutes. You want the sweet potato to be tender but not disintegrated.

12) Add pickled garlic cloves and cook for 10 minutes.

13) Add in chopped long beans and cook for 5 minutes until slightly softened.

14) At this point, the soup is ready - adjust seasonings to your taste (I played around a bit at this point with fish sauce, tamarind concentrate, madras curry powder, ghost curry powder and palm sugar). It should be savory and sour with some fish sauce/shrimp paste funk mixed in.

15 Garnish with fried egg noodles, fried shallots, ground roasted/salted peanuts, chopped cilantro leaves and ground Thai chile peppers.

Enjoy!

justjoan wrote:i'll be making food nut's carrot soup, for sure. and if BR would be so kind as to post his list of ingredients, i'd love to try making a small batch of his great soup, as well. i didnt get a chance to try all the soups as i had to leave at 6pm, but my respect to all of you for your hard work.
can someone who was there until the end (one of the soup makers?) let me know if my tahini brownies and millionaire's shortbread were mostly or completely gone? it helps to know how much dessert to bring for next time... thanks

None of your desserts were available by the time I arrived.

Folks raved about both.

None of your desserts were available by the time I arrived.

Folks raved about both.

thanks, sorry about that!

BR: thanks for posting that long recipe.