Ava,

I'm glad I did what I promised!

See you one of these days!

Regards,

Should be a perfect evening for soup, looking forward to it.

Soup is even better after a day in the frig!
Can't wait to see everyone!

irisarbor wrote:Soup is even better after a day in the frig!
Can't wait to see everyone!

I had your soup for lunch, thanks!

Thanks to all who made this a delicious evening, and all for a great cause. The only thing missing was Justin Timberlake singing one of my all time favorite SNL songs (Soup there it is!): http://www.dailymotion.com/video/x53u81 ... QnRs79_s9o

I had a great time at my first Soup and Bread night. The soups were very diverse and so delicious, the assortment of cookies were scrumptious and the company delightful. Wish I could have stayed and hoisted a few, but dropping temperatures and the possibility of slick roads sent me home. Looking forward to next year.

Jen
Thanks for running the show. The soups were wonderful and it was a great turnout!

Soupers
A pleasure to serve by your side

Wendy

Really a great night!

It's so rewarding to know the LTH community did some true good.

I think I tried every soup there was and all were great (5Bs was a standout), but I have to say as taken as everyone in the room was with laikom’s Carne en su Jugo, I was absolutely blown away by boudreaulicious’ Ginger Soybean soup. I’ve never had anything like it before and it was fantastic.

I really hope this remains a regular event because I know I’ll be there every year.

zoid wrote: I was absolutely blown away by boudreaulicious’ Ginger Soybean soup. I’ve never had anything like it before and it was fantastic.

What he said.

Thanks to everyone who cooked, baked, ate and drank to support Soup & Bread and the Lakeview Pantry last night--it was a bit smaller crowd than normal but we raised A LOT of money and that's what counts!!!

Now it's time to post some recipes! If everyone who made soup could please post their recipe here (preferably a slightly scaled down version since most people won't want to make 3 gallons ), I will collect and provide them to Martha who posts them on the Soup & Bread website.

Thanks again--it was a great night and I look forward to doing it again next year!

BR wrote:

zoid wrote: I was absolutely blown away by boudreaulicious’ Ginger Soybean soup. I’ve never had anything like it before and it was fantastic.

What he said.

Thanks to you both!! Nice to know that all that straining (and straining and blending and straining and straining) was worth it.

I WILL be purchasing a food mill shortly

i'm so sorry i missed participating and trying all your soups (and edited to add) and helodali's blondies, but i had a fresh cold and it made more sense to stay home and not pass it on. joan

justjoan wrote:i'm so sorry i missed participating and trying all your soups. but i had a fresh cold and it made more sense to stay home and not pass it on. joan

You were there in spirit as we thoroughly enjoyed the cookies and brownies.

Any pics?

pairs4life wrote:Any pics?

Irisarbor's husband and daughter took a few. Perhaps she'll post! But I know she's crazy busy.

Ms. Ingie wrote:

justjoan wrote:i'm so sorry i missed participating and trying all your soups. but i had a fresh cold and it made more sense to stay home and not pass it on. joan

You were there in spirit as we thoroughly enjoyed the cookies and brownies.

thanks ms. ingie: just so i'll know how much to bring next time LTH does this: does anyone who was there have a sense of whether i made about the right number of cookies, or were many left over? (i made 90 cookies + 64 brownies= 154 pieces) thanks

justjoan wrote:
thanks ms. ingie: just so i'll know how much to bring next time LTH does this: does anyone who was there have a sense of whether i made about the right number of cookies, or were many left over? (i made 90 cookies + 64 brownies= 154 pieces) thanks

Nothing was left. Not even crumbs. Make more next time.

stevez wrote:

justjoan wrote:
thanks ms. ingie: just so i'll know how much to bring next time LTH does this: does anyone who was there have a sense of whether i made about the right number of cookies, or were many left over? (i made 90 cookies + 64 brownies= 154 pieces) thanks

Nothing was left. Not even crumbs. Make more next time. :wink:

wow, good to know. i definitely won't make LESS next year.

Soup-er great time!
Great people- great event!
and of course, great soup!
The end of my evening was a little rocky but oh well... we can't have everything.

My daughter took some pix, and this one of me and Ingrid toasting with our soups was extra cute!


Does anyone know how much $ was raised?
I have a feeling we did better than in years past....

Hope all is ok irisarbor!! We had a great night--we raised $711 this year--I think that's at least a couple hundred more than last year!! And for all of those who made desserts, a huge thank you--they were VERY well received--so much so that I hope we get a few additional bakers next year.

Soup makers--please post your recipes!! Thanks

Split Pea Soup with Mushrooms, Barley and Oatmeal Stout
By Elaine Haney (LTH Forum’s Irisarbor)

Makes about 1+ gallon- takes about 2 ½ hours

1 quarts vegetable stock
1 lb split green peas
About ½ to ¾ cup barley
2-3 Tbsp Olive oil
1 large onion chopped
2 cloves garlic, minced
1 pkg fresh shitake mushrooms
1 pkg fresh maitake mushrooms
2 stalks celery, chopped
1 bag frozen crinkle cut carrots (or you can use fresh)
1 bag frozen baby peas
1 Tbsp dried marjoram
2 Tbsp Herbes de Provence
1-2 tsp truffle oil if desired
1 Tbsp freshly ground black pepper
salt to taste
brown sugar to taste (about 1 TBSP)
1 bottle Oatmeal Stout

Sauté the onions and garlic in olive oil. Once they are translucent and beginning to brown slightly, add in the celery and sauté another few minutes. Remove to the side.

Saute the mushrooms in another TBsp or two olive oil until they are nicely browned a bit

Add the veggies into the stock, and 6 cups of water. Add the Oatmeal Stout. Once everything is getting pretty warm, add in the split peas and the spices, herbs, and pepper.

Bring to just above a gentle simmer. It needs to be at a slow boil for close to 2 hours in order to break the peas apart. Stir frequently so the bottom of the pot doesn’t burn. After the soup has been boiling gently for about 45 min, add the carrots and the frozen peas.

Taste the soup, ensuring that the peas have dissolved and are tender. Add the sugar if needed, and any salt if needed. Add truffle oil at this point if you are using it. Adjust any other seasonings as desired.

Enjoy!

Vegetarian Minestrone Soup
(with optional bacon)
By: Steve Zaransky

I made several gallons of this soup for Soup & Bread Night, but this recipe is cut down to a more reasonable "home use" size. This should serve 4 - 6 people.

3/4 cup chopped onion (1 medium)
3 cups water
2 cups diced zucchini (1 large)
1 cup diced carrot (1 large or 2 - 3 of the ones in a cello bag)
1 cup cooked or canned cannellini beans (if using canned, be sure to rinse them first)
3/4 cup diced celery (1 large stalk)
1 teaspoon dried basil (dried is better than fresh in this instance, but you could use a handfull of chopped fresh basil instead)
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
28 ounce can of diced tomatoes (Choose a brand that packs the tomatoes in tomato juice, not puree, to avoid making the soup too acidic. I use Hunt's)
2 garlic cloves, minced
1 medium to large sized parmesan cheese rind
1/2 lb. Bacon, cooked until crispy and crumbled
1 Bottle Peroni or other non-assertive pilsner beer (Completely optional. This was added specifically because of the the beans, bear, bacon theme of Soup & Bread night)
1/4 cup uncooked ditalini

Directions:
1 Chop all veggies to uniform 1/4" or smaller dice.
2 Sauté onions in olive oil until just barely browned.
3 Add water, beer, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes, cheese rind and garlic.
4 Bring to boil; reduce heat, cover and simmer on medium-low heat for 45 - 60 minutes, stirring occasionally.
5 Add pasta, cover and cook an additional 10 - 15 minutes.
6 Adjust spices to suit your taste.
7 Serve hot, adding optional bacon and additional grated parmesan (if desired).

boudreaulicious wrote:Hope all is ok irisarbor!! We had a great night--we raised $711 this year--I think that's at least a couple hundred more than last year!! And for all of those who made desserts, a huge thank you--they were VERY well received--so much so that I hope we get a few additional bakers next year.

Soup makers--please post your recipes!! Thanks

I spoke with one of the women from the Lakeview Pantry and she said the last time that they were the recipients they got somewhere over $300. They must have been blown away by this year's total.

The parmesan cheese rind in stevez's soup really came through.

Steve,

How did your oven roasted bacon turn out? Any tips?

irisarbor - I was wondering how you had whole peas in your pea soup. Easy peasy when you add whole peas! My Dad and I liked it very much.

Regards,

*********THIS RECIPE IS A GUESSTIMATE. I DID NOT MEASURE CAREFULLY WHEN I MADE 4 GALLONS OF SOUP AND 7.5 LBS OF PORK BELLY SO NO PROMISES THAT THIS RECIPE WILL TASTE EXACTLY LIKE WHAT I MADE YESTERDAY. THIS HAS BEEN A PUBLIC SERVICE ANNOUNCEMENT.

Ginger Edamame Soup
Serves 6

2 16oz bags of shelled edamame
2 tbsp garlic (very finely minced or pressed)
2 tbsp ginger (very finely minced)
2 tbsp shallots (very finely minced)
6 cups veggie or chicken stock (may need more, depending on how thick or thin you like it)
2 tbsp oil (I used a canola/olive mix)
1 tbsp sesame oil
1 tbsp honey
1 tbsp rice wine vinegar
1 tbsp soy sauce

To get the right consistency, I pureed the garlic cloves, ginger and shallots together in a food processor—to the consistency of almost a paste. Saute the mixture in the canola oil, low and slow--do not develop any color. Once the ginger/garlic/shallot mix is cooked through and translucent, add the edamame, 4 cups of stock, the sesame oil, honey, vinegar and soy sauce. Heat through slowly for an hour or so (you want the beans to soften as much as possible). Once all ingredients are incorporated, blend in batches if necessary in a high powered blender. Put the blended mixture through a food mill to remove as much of the pulp as possible and add back in additional stock to achieve the consistency and taste that you wish. You may wish to adjust other flavors at this time (soy sauce, vinegar, honey, salt & pepper). You also could add a can of coconut milk if you wanted a slightly creamier consistency. Garnish with Asian braised pork belly, “pickled” edamame (soy beans marinated in soy sauce, rice wine vinegar and sesame oil), enoki mushrooms and pea shoots.

Asian Braised Pork Belly
1lb pork belly
2 tbsp sea salt
2 tbsp brown sugar
1 tbsp cloves
1 tbsp Szechuan peppercorns
2 tbsp olive oil
1 cup chopped onion
1 cup chopped celery with leaves
16 oz good Belgian ale (I used Duvel)
½ cup soy sauce
2+ cups chicken stock
¼ cup sesame oil
¼ cup rice wine vinegar
2 tbsp chili oil (with the “stuff” in it)

Grind the cloves and peppercorns until combined, mix with salt and brown sugar and rub meat thoroughly, coating all surfaces and crevices. Refrigerate for 2 days to cure meat.

Remove from fridge, wash thoroughly and dry completely. In oven safe pan, sear meat starting skin side down. Remove from pan. Add onions and celery to pan and sauté until cooked through—do NOT burn. Once veggies are soft, add the beer and simmer carefully (no burning!) until sauce reduces by a third. Add the remaining ingredients (soy sauce, stock, sesame oil, rice wine vinegar and chili oil), mix and then add the pork belly back to the pan—the meat must be covered completely in liquid, including the fat. Bake in 350 oven for 90 minutes, remove the pork and refrigerate overnight (save the pan liquid/veggies). The next day, slice then chop the pork belly into bite size pieces, combine again with about a cup or so of the braising liquid and bake for another half hour, then broil to crisp up. Serve with the edamame soup. Or eat with a spoon 

Vegan White Bean, Roasted Tomato, Kale

• 1 bunch fresh thyme
• Large sprig of fresh rosemary
• 1 tablespoon Mexican oregano
• 3 cups dried white beans, washed and picked over
• 12 cups water
• 1/4 cup olive oil
• 2 medium onion, diced
• 6 garlic cloves, minced
• 1 15 oz can fire roasted diced tomatoes with their liquid
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• Bunch of kale

Combine the beans, herbs and water in a large stockpot. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour. Remove from the heat. Remove herb stalks.
In a large stockpot, saute the onions over medium heat until they are golden, 15 to 20 minutes. Stir in the garlic and cook 5 minutes. Add the can of tomato, salt, pepper. Reduce the heat to medium low and cook, stirring frequently, until the liquid is evaporated. Stir in the beans and their cooking liquid. Simmer another 30 minutes, or until the beans are very tender.
Clean kale, remove stems and tear into bite size pieces. Add to soup and cook another 10 minutes.

Cathy2 wrote:Steve,

How did your oven roasted bacon turn out? Any tips?

The bacon turned out fine, and if I had to make a large quantity of bacon again, this would be my much preferred method. There's not much to it. I just lined some half sheet pans with foil, separated the slices of bacon, put them on the sheet pans, put the pans in a cold oven and turned it on to 400 degrees. I started checking the bacon 20 -25 minutes later and pulled it out when it got to the crispness I desired. It took 30 - 45 minutes to get to my desired doneness. No splatter, no mess.

Steve-
that is how I always make bacon, because with 2 - 16 yr old boys? men?
in the house I can't make less than 2 lbs...
A fry pan would just be a joke.
LOL

I also did my bacon in the oven on a broiler pan.