LTH @ Soup & Bread @ the Hideout - [Past Event]
LTH @ Soup & Bread @ the Hideout - [Past Event]
-
-
-
-
-
-
-
Post #31 - March 15th, 2010, 9:43 amAfter testing it out at Pi Day yesterday, my soup is going to be a Tuscan Bean and Vegatable Soup. I do not have a crock pot, but I will bring the soup already warm and will serve it in a Le Cruset dutch oven, if that's OK.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
Post #32 - March 15th, 2010, 9:59 amstevez wrote:After testing it out at Pi Day yesterday, my soup is going to be a Tuscan Bean and Vegatable Soup. I do not have a crock pot, but I will bring the soup already warm and will serve it in a Le Cruset dutch oven, if that's OK.
Very good. Is that vegetarian or vegan? (It's OK if it's not either.) Serving it in a dutch oven sounds fine to me. I think food goes pretty quickly at Soup & Bread night. There should also be extra crock pots on hand if you did want to go that route.
Also, I forgot to mention...in case the 5:30 start time is a little problematic for anyone planning to bring and/or serve soup, I've been told we can stagger soup service (since we're brining so many). So, we'll need at least 3 soups ready to go at the Hideout at 5:30, but if anyone with soup needs to come a little later, that's fine--just let me know.
-
-
-
Post #33 - March 15th, 2010, 10:04 amhappy_stomach wrote:Very good. Is that vegetarian or vegan?
Normally I use a little bit of pancetta to brown the veggies, but I'll make it vegatarian by using olive oil instead. There is some cheese involved in the cooking process, so it will never be vegan.
BTW, what time are we supposed to show up at The Hideout with our soup?Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
Post #34 - March 15th, 2010, 3:52 pmHi: I served my soup at the Hideout last Wednesday and there were six pre-warmed crock-pots set up and ready to receive the soups. Martha likes to make sure the temps are good/safe (you each get a food thermometer) so I do not think she'd want it to be sitting in a Dutch Oven--unless it's an electric Dutch Oven
Also, Martha was asking last week that each person make 2 gallons of soup. We had 6 soups at about 2 gallons each (some brought more) and it was all got eaten.
It was almost 60 degrees last Wednesday and I thought maybe not so many people would show up for soup . . . I was wrong, my soup was wiped out by 6:45 and by 7:00-ish there were only two lone soups left.
One totally odd but real nuts and bolts thing: the crock pots are really pretty snug next to each other on a 6 or 8 foot table, so if you are a lefty (like me) you might want to choose the crock pot on the far left rather than the one in the middle (like I did).
I had a really great time, can't wait to go back.
bjt"eating is an agricultural act" wendell berry
-
-
Post #35 - March 17th, 2010, 10:30 amboudreaulicious wrote:Count me in for both soup-making and serving. I have 2 large crock pocks that I am happy to bring. I make alot of soup but my favorite is a garbanzo bean soup. Growing up in Tampa we called it Spanish Bean soup--probably has more of a Cuban heritage than spanish...it is very hearty (there is ham, chorizo and bacon in it so it's not veg...) I'll make whatever anyone wants though.
We will have to compare Tampa notes sometime. I think the garbanzos are in fact one of the Gallego/Asturiano contributions to the cuisine, though it gets complicated because many Cubans and direct-from-Spain Tampenos have roots in the North of Spain.
-
-
Post #36 - March 18th, 2010, 11:29 ambjt wrote:Hi: I served my soup at the Hideout last Wednesday and there were six pre-warmed crock-pots set up and ready to receive the soups. Martha likes to make sure the temps are good/safe (you each get a food thermometer) so I do not think she'd want it to be sitting in a Dutch Oven--unless it's an electric Dutch Oven
Also, Martha was asking last week that each person make 2 gallons of soup. We had 6 soups at about 2 gallons each (some brought more) and it was all got eaten.
One totally odd but real nuts and bolts thing: the crock pots are really pretty snug next to each other on a 6 or 8 foot table, so if you are a lefty (like me) you might want to choose the crock pot on the far left rather than the one in the middle (like I did).
bjt: Thanks for the words of wisdom! It sounded like 2 gallons total was the baseline, but it makes sense to bring a lot more if possible.
LTH cooks: please update here with the amount of food (soup/bread) you plan on bringing and please post your recipe with your name, as you would like to be credited by Soup & Bread. I need to send this information to Martha.
We've got less than one week until our Soup & Bread night, and Martha has just told me that LTH will be the headlining group on the 24th. We're the only ones cooking, so this will be a great opportunity for LTH to get even more attention. Here is the final memo from Martha:Martha Bayne wrote:Here's what you need to know:
Please prepare approximately 2 gallons of soup for the event. You are welcome to make ANY kind of soup you like. Seriously. And, if you want to make more that's fine too. Two gallons is just a suggested baseline, as that seems to be the most a normal cook can handle in a normal apartment kitchen.
Please bring your soup to the Hideout around 5:30 PM on Wednesday, March 24. If you can't get there by 5:30 that's cool -- it can be good to stagger the soups -- but give me a heads up so I don't panic. And, if you need to drop off your soup the night before, that's an option, but again, please let me know so I can arrange to meet you at the bar, or at least let the the Tuesday night bartender know what's up.
If you can bring your soup WARM, that is preferable. If not, we can heat it up on site, but be warned that our crock pots have fairly poky reheating abilities, so it takes a little while. You do not need to bring your own crock pot -- we have plenty -- but if you want to, you are more than welcome to do so.
We are changing things up a bit this year and serving the soup in the back room, and I'm asking all the cooks if they can hang out with their soup and serve it themselves. As I'm generally stuck up front behind the bar I'm not able to monitor what's going on back there. This way, you can answer any questions people might have, get to know your soup eaters, and generally keep an eye on things, though I will have a helper on hand to keep things running smoothly. If you can't stick around that's ok, just let me know ahead of time and we will try and arrange for a proxy server. But, bear in mind that if history is any guide, this will not be a three-hour commitment; most of the soup goes pretty quickly!
We need to have the back room cleared of all soup messiness by 8:15 or so, so that we can get set up for the jazz show later in the evening. This is not usually a problem, but just for the record.
Also, this year we are donating the contributions from each soup night to various neighborhood food pantries and hunger relief organizations -- next week the money goes to support the food pantry at the Howard Area Community Center; check out their site if you are curious. http://www.howardarea.org.
Finally (what, she isn't done yet?), whenever you have a chance please PLEASE send me a recipe for your soup, so I can post it to the soup blog, and hopefully include it in next year's cookbook. Don't miss out on your chance at Soup and Bread immortality!
And, phew. That's it. Thanks again, so much. Please, if you can, confirm that you got this message, and let me know if you have any questions. And, if you can let me know a little bit about yourself (meaning: what you do for money and/or fun), that would be great as well.
See you on the 24th!
-
-
-
Post #37 - March 18th, 2010, 4:12 pmI'll bring 2 gallons of congressional bean soup (it's basically a white bean with a ham-hock stock and the ham shredded in) and one pan of cornbread. I have two crockpots and will use both and have my soup hot when I arrive. Happy_stomach, do you still need a ride? I'm happy to pick you up, I just need to know so I can plan my timing, I'm also bringing Ruby Red.For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
-
-
-
-
Post #38 - March 18th, 2010, 5:26 pmJeffB wrote:boudreaulicious wrote:Count me in for both soup-making and serving. I have 2 large crock pocks that I am happy to bring. I make alot of soup but my favorite is a garbanzo bean soup. Growing up in Tampa we called it Spanish Bean soup--probably has more of a Cuban heritage than spanish...it is very hearty (there is ham, chorizo and bacon in it so it's not veg...) I'll make whatever anyone wants though.
We will have to compare Tampa notes sometime. I think the garbanzos are in fact one of the Gallego/Asturiano contributions to the cuisine, though it gets complicated because many Cubans and direct-from-Spain Tampenos have roots in the North of Spain.
Definitely--grew up on Davis Island--born in TGH! Became adicted to Spanish Bean soup from Cafe Seville (can't remember where it was exactly--some place in S. Tampa) at a very young age--probably around 6 or so--and it's been my favorite ever since. Never seen it outside of Florida...so I make my own
"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
-
-
-
-
Post #39 - March 18th, 2010, 5:31 pmI'm bringing between 1 and 2 gallons of Tuscan Bean and Vegetable Soup (Vegetarian style). The amount I end up bringing will be based on the amount of soup I can cook in one batch in my biggest pot. It will be hot when I arrive, but I won't have a crock pot so I'll be counting on one being there for me to use. Do I need to bring a ladle or any other serving utensils? Also, what's up with the recipe request? I don't really have one to share. I cook by feel. If it's a requirement I suppose I can make something up, but it won't be exactly the same as the soup I bring.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
-
Post #40 - March 18th, 2010, 5:34 pmI'm bringing 2 gal. of Ode to Tampa Spanish Bean Soup. Never had a recipe for it so will have to get back to you on that. I'll bring it pre-warmed and, hopefully, with cuban bread if I can find it.
See you all there--thanks for organizing!"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
-
-
-
-
Post #41 - March 18th, 2010, 9:44 pmI'm going to reprise the Mulefoot Pozole from last year, using the last scraps of Ermine."Don't you ever underestimate the power of a female." Bootsy Collins
-
-
-
Post #42 - March 19th, 2010, 9:54 amYou all have made my day. This is going to be excellent.mbh wrote:I'll bring 2 gallons of congressional bean soup (it's basically a white bean with a ham-hock stock and the ham shredded in) and one pan of cornbread. I have two crockpots and will use both and have my soup hot when I arrive. Happy_stomach, do you still need a ride? I'm happy to pick you up, I just need to know so I can plan my timing, I'm also bringing Ruby Red.
Thank you. It's looking like I still won't have a kitchen next week, but I am going to borrow one and a car, so I'll meet everyone at the Hideout. I am going to make some type of bread since I won't be in a position to bring warm soup. (If by some miracle, I get into my own kitchen, I will bring a surprise soup.) I will also bring (as my own reminder):
Sharon's To-Do List
2 extra ladles (see note on ladles below)
2 bread knives
wet wipes
paper towels
nametags
Sharpies
camera
apron (because soups get splashy)
Howard Area CC info
Soup signs with sheet protectorsstevez wrote:I'm bringing between 1 and 2 gallons of Tuscan Bean and Vegetable Soup (Vegetarian style). The amount I end up bringing will be based on the amount of soup I can cook in one batch in my biggest pot. It will be hot when I arrive, but I won't have a crock pot so I'll be counting on one being there for me to use. Do I need to bring a ladle or any other serving utensils? Also, what's up with the recipe request? I don't really have one to share. I cook by feel. If it's a requirement I suppose I can make something up, but it won't be exactly the same as the soup I bring.
Yes, please bring a ladle if you have one. I only have two, which I'll bring as back-ups. I'll also bring two bread knives. As for the recipe request: Martha last year published a Soup & Bread Cookbook to commemorate everyone's efforts (with a portion of sales also going to the Chicago Food Depository). From what I understand, another cookbook will be published for Soup & Bread year #2. Recipes are also published on the Soup & Bread blog for people who eat the soup at the Hideout and then want to make it themselves (or just find soup recipes).boudreaulicious wrote:I'm bringing 2 gal. of Ode to Tampa Spanish Bean Soup. Never had a recipe for it so will have to get back to you on that. I'll bring it pre-warmed and, hopefully, with cuban bread if I can find it.David Hammond wrote:I'm going to reprise the Mulefoot Pozole from last year, using the last scraps of Ermine.
Everything sounds delicious. Post here with any more confirmations/questions.
Edited to add to my to-do listLast edited by happy_stomach on March 23rd, 2010, 8:39 am, edited 2 times in total.
-
-
-
Post #43 - March 19th, 2010, 10:09 amJust a reminder of MikeG's very sound advice:Mike G wrote:A word of experience... reheating in the crockpots at the Hideout took forever.
I brought mine in my dutch oven and did Bruce's BBQ trick of heating a cooler with hot water, wrapping the dutch oven in towels in it, and transporting that way. It worked great."Don't you ever underestimate the power of a female." Bootsy Collins
-
-
-
-
Post #44 - March 19th, 2010, 10:47 amhappy_stomach wrote:Yes, please bring a ladle if you have one. I only have two, which I'll bring as back-ups. I'll also bring two bread knives. As for the recipe request: Martha last year published a Soup & Bread Cookbook to commemorate everyone's efforts (with a portion of sales also going to the Chicago Food Depository). From what I understand, another cookbook will be published for Soup & Bread year #2. Recipes are also published on the Soup & Bread blog for people who eat the soup at the Hideout and then want to make it themselves (or just find soup recipes).
OK. I'll bring a ladle along with my soup. Thanks for the reminder about an apron. I don't want to get splashed in a soup frenzy.
I think I'll wear my chef's whites. Also, I'll try to write down a recipe as I make the soup this time.
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
Post #45 - March 19th, 2010, 11:30 amboudreaulicious wrote:JeffB wrote:boudreaulicious wrote:Count me in for both soup-making and serving. I have 2 large crock pocks that I am happy to bring. I make alot of soup but my favorite is a garbanzo bean soup. Growing up in Tampa we called it Spanish Bean soup--probably has more of a Cuban heritage than spanish...it is very hearty (there is ham, chorizo and bacon in it so it's not veg...) I'll make whatever anyone wants though.
We will have to compare Tampa notes sometime. I think the garbanzos are in fact one of the Gallego/Asturiano contributions to the cuisine, though it gets complicated because many Cubans and direct-from-Spain Tampenos have roots in the North of Spain.
Definitely--grew up on Davis Island--born in TGH! Became adicted to Spanish Bean soup from Cafe Seville (can't remember where it was exactly--some place in S. Tampa) at a very young age--probably around 6 or so--and it's been my favorite ever since. Never seen it outside of Florida...so I make my own
Not to highjack the thread, but everyone should know that La Unica does a very respectable version of this delicious soup, always have. I grew up going to the West Tampa Boy's Club and graduated from Leto, so this stuff is in my DNA. Still have many good friends and family in and around Tampa, including South Tampa. There is a disproportionate amount of good, recent info about Tampa on the boards -- and not from me.
-
-
-
Post #46 - March 19th, 2010, 1:27 pmJeffB wrote: There is a disproportionate amount of good, recent info about Tampa on the boards -- and not from me.
Yes. And I'm heading there again in a few weeks, so I hope to have updates.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
Post #47 - March 19th, 2010, 1:40 pmIn case I need to re-check in. I'll be at the Hideout with 2 crock pots of the curried squash/lentil soup, ladle in hand, apron covered, etc. Thanks for the reminders.
-
-
-
Post #48 - March 19th, 2010, 1:47 pmBeing left handed, can I call dibs on the crock pot fartherst to the left of the serving table?Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
-
Post #49 - March 19th, 2010, 3:45 pmThanks Jeff for the tip on Unica--I've been wanting to check it out but now that I know they have "the soup" I'll be there for sure!
See you all on Wed.!"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
-
-
-
Post #50 - March 21st, 2010, 5:27 pmhi all:
there were like 8-10 ladles there there so if you need more than that bring them, but you should be fine. Bringing you own aprons is definitely a way to go as well. Also, you will be expected to write the name of your soup and its ingredients on a 8.5 x 11 piece of paper. If you have the time to do it beforehand, it allows you more time to get your soup prepped and enjoy your neighbors. We wrote ours with a red Sharpie on white paper.
hope this helps, I am hoping to show up on Wednesday to try all your soups!
bjt"eating is an agricultural act" wendell berry
-
-
Post #51 - March 22nd, 2010, 9:07 ambjt wrote:Also, you will be expected to write the name of your soup and its ingredients on a 8.5 x 11 piece of paper. If you have the time to do it beforehand, it allows you more time to get your soup prepped and enjoy your neighbors. We wrote ours with a red Sharpie on white paper.
If folks can post their recipes before Wednesday, I'm happy to type up and bring the soup signs so that they're ready to go and super legible. Thanks, bjt!
-
-
Post #52 - March 22nd, 2010, 4:24 pmhappy_stomach wrote:If folks can post their recipes before Wednesday, I'm happy to type up and bring the soup signs so that they're ready to go and super legible. Thanks, bjt!
I am bringing 10 loaves of buttered Red Hen demi-baguettes from Fumare at the French Market. Do we need a sign for the bread? Thanks for the heads-up.“Nothing is more agreeable to look at than a gourmande in full battle dress.”
Jean-Antheleme Brillat-Savarin (1755-1826)
-
-
Post #53 - March 22nd, 2010, 4:36 pmKneifla with Rivula
(Beef soup with drop dumplings)
As made by Ellen Wiviott's mother Dorothy Schuler.
12 Servings
12 cups water
3 pounds chuck roast, cut in large pieces
1 onion, large, cut in pieces
1 stalk celery, sliced in pieces
6 allspice, berries, whole
2 bay leaves
Lawry's seasoned salt, to taste
salt, to taste
pepper, to taste
1 Knorr bouillon cube (optional)
Parsnip (Optional)
Brown meat, mix all ingredients, simmer for 3 hours. Skimming occasionally. Remove and reserve meat, defat broth.
Rivula (dumplings)
Dumpling Ingredients
1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
1/2 cup milk
garlic salt, to taste
Lawry's seasoned salt, to taste
Mix dry ingredients, sift (optional)Incorporate egg, milk, mix. Bring broth to a rolling boil. Drop in spoon fulls of dumpling mix. Simmer for 15 to 20 minutes.
Best soup you ever had, leave on stove top and take small bowl fulls until gone.
-
-
Post #54 - March 22nd, 2010, 7:03 pmCurried Squash and Red Lentil Soup
serves: 4-6
4 Tbsp vegetable oil
1 ½ lb butternut squash, ½” dice
1 large onion, small dice
1 carrot, small dice
1 celery stalk, small dice
5 cloves garlic, minced
2 -3 Tbsp ginger, minced
1 tsp salt
2 Tbsp curry powder
¼ tsp black pepper
1 cup red lentils, washed and picked over
1 quart vegetable stock
1 cup water
2 Tbsp lemon juice
½ vegetable oil
½ bunch cilantro
Heat oil over medium in a large dutch oven. Add squash, onion, carrot, celery, garlic, ginger, and salt. Saute until the vegetables soften and start to brown, 15-25 minutes.
Add curry powder and pepper. Cook for 1-2 minutes.
Add lentils, vegetable stock, and water. Cover, reduce heat to simmer, and cook until lentils are done 25-40 minutes. Add lemon juice
Blend oil and cilantro. Garnish soup with cilantro oil.
-
-
-
Post #55 - March 22nd, 2010, 9:05 pmMulefoot Pozole 2010
Mulefoot hog (a heritage breed) yields excellent pork; you won’t find it at the big supermarkets, so I’d recommend using any fatty piece of pork, like a shoulder chop. This isn’t fancy soup; whatever pork you got is good.
Pozole is a traditional soup, and there are no doubt hundreds of variations. Mine is subject to change pending availability of ingredients; measurements are approximate.
2 pounds shoulder chop
1.5 pounds dry hominy (for fun, use different kinds; this time around, I used red kernel and mote)
2 tablespoons chili powder
4 arbol chiles (take out seeds and crumble this and other chiles)
2 pasilla chiles
2 ancho chiles
2 onions, diced
6 garlic cloves, diced
2 teaspoons oregano
2 teaspoons cumin
Water (fill to rim of big pot, maybe 2 gallons)
Salt to taste
Bake meat at 350 for about 40 minutes, then cut into small chunks. Put everything into the big pot and set the oven to 180 degrees; cook the pot about 6-7 hours. Remove bones before serving (or not)."Don't you ever underestimate the power of a female." Bootsy Collins
-
-
-
Post #56 - March 22nd, 2010, 9:27 pmThis thread is starting crack me up--between the boudreaulicious/JeffB/stevez Florida triangle, the reappearance of Ermine and the calling dibs on crockpots, I may be sad for Soup & Bread night to actually happen since that'll mean the end of planning. This is LTH team work at its finest.
Thanks to everyone who's posted recipes thus far. I will print all of the signs on Wednesday morning, say, before 8am, so if you think you can share your recipe (or at least the ingredients) before then, please do. I'll make a sign for petite_gourmande's bread just in case. I'm not really in charge, but stevez, I say take whichever crockpot/position you like.
Finally, I'll PM my cell phone number to everyone coming just in case we have any soup emergencies that day. Looking forward to seeing everyone on Wednesday.
Sharon
-
-
-
Post #57 - March 22nd, 2010, 9:49 pmI'm bringing a crock pot, ladle, and the white chef's hat immortalized by Steve Dahl."Don't you ever underestimate the power of a female." Bootsy Collins
-
-
-
-
Post #58 - March 22nd, 2010, 9:52 pmFingers crossed on this--a lot of math was involved
I also finally learned a bit of the history behind this soup--while I knew it wasn't really spanish (figured that out my junior year of college when I traveled through spain and couldn't find it on a menu anywhere!) but didn't know that it actually originated in Tampa, where I grew up.
"Spanish" Bean Soup
Six 25 oz cans of garbanzo beans, 3 with liquid, 3 drained
2 ham hocks
2 beef bones
4 quarts water
1 tbs Goya Adobo seasoning (to taste—be careful of salt level)
½ lb. thick cut bacon, chopped
3/4 lb. picnic ham or ham nugget, rough chopped in cubes
1 head of garlic, finely chopped
3 large onions, finely chopped
5 potatoes, cut in bite sized. Cubes (about ¾ in)
4 tsp of saffron
3 tsp paprika
4 chorizo (Spanish sausage), sliced in thin rounds
Salt and pepper to taste.
Preparation
Brown hock and beef bones gently in bottom of soup kettle for about 10 minutes on Med. Low heat. Add 4 quarts of water to ham hock and beef bones. Cook for 45 minutes over low heat, skimming foam from the top. Add in beans and liquid from can. Fry bacon slowly in a skillet. Add chopped onion and garlic and sauté lightly. Add in ham and cook for about 5 more minutes. Add to beans along with potatoes, chorizo, Adobo seasoning, paprika and saffron. Add salt and pepper to taste. Cook down until potatoes are fork tender and soup thickens. Serve with warm buttered Cuban bread.
Edited for REAL recipe (meaning once I actually made the soup!!!) Please disregard earlier post
)
Last edited by boudreaulicious on March 23rd, 2010, 2:23 pm, edited 2 times in total."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
-
-
-
-
Post #59 - March 23rd, 2010, 6:02 amTuscan Bean & Vegetable Soup (Vegetarian)
Serves 6 – 8
Recipe Courtesy of Steve Zaransky
½ Pound dried cannellini beans
2 Celery ribs
1 Carrot (medium)
1 Spanish onion (medium)
1 Zucchini (medium)
2 – 3 Garlic cloves crushed
½ Cabbage (small), cored
2 Cups vegetable broth
8 Cups water
1 Parmesan cheese rind
1 Bay leaf
1½ Tablespoons tomato paste
¼ Teaspoon red pepper flakes
Fresh basil
Salt
Pepper
Good olive oil
1. Pick over beans and remove any debris. Rinse and drain beans, then soak overnight in 2 quarts of water. Before beginning to cook beans, drain and discard soaking water.
2. Add beans, water, broth, parmesan rind and bay leaf to a Dutch oven and bring to boil over high heat. Reduce heat to a simmer, add 1 teaspoon of salt and cook until beans are tender (45 to 60 minutes).
3. While beans are cooking, cut celery, carrots, onion, and zucchini into ½” cubes and cabbage into ½” pieces.
4. Sauté celery, carrots, onions and zucchini in olive oil until lightly browned. Stir in tomato paste and allow to cook for a minute or two, then add red pepper flakes, cabbage, ½ teaspoon of salt and garlic. Continue to cook until cabbage wilts and garlic is fragrant.
5. When beans are very tender, add vegetable mixture to Dutch oven and simmer for 15 – 20 minutes until vegetables are soft and flavors have melded. Discard bay leaf and parmesan rind.
6. Finely chop a handful of basil and add it to the soup just before serving. Add salt and pepper to taste.
7. To serve, top each bowl with a drizzle of olive oil (use the good stuff) and a sprinkle of grated parmesan cheese or more basil, if desired.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
Post #60 - March 23rd, 2010, 8:47 amHi everyone,
Some final reminders for tomorrow:
Soup & Bread takes place at:
The Hideout
1354 West Wabansia Avenue
Chicago, IL 60642-1519
Directions: http://www.hideoutchicago.com/findus.html
Cooks/servers:
-> Bring your soup warm, if possible
-> Bring a ladle & apron, if you can
-> Arrive at the Hideout by 5:30 pm
-> The event ends at 8:30 pm
-> Call me if you need anything tomorrow, you should have my # by PM
Other LTHers:
Join us for soup & bread to benefit the Howard Area Community Center food pantry. Arrive early!
