A few reminders from Martha at S&B HQ:

* Please bring your soups to the Hideout, 1354 W. Wabansia, between 5:00 and 5:30 on Wednesday, February 11.

* Bring them hot, if at all possible. It can take a VERY long time to warm up ice cold soup in our crock pots. Like, hours.

* Bring 3 gallons, more if you like.

* We provide crock pots, as well as ladles, bowls, spoons, etc.

* If anyone is new to Soup & Bread, see our FAQ here.

Someone has asked how to keep the soup warm--if you are able to heat up your soup before you come over, then it should stay hot, even while it's not in the crock pot. I usually keep adding soup whenever it gets halfway down, so that the temp doesn't fluctuate too much. The hotter it is when you bring it, the better off you'll be. If you aren't able to bring it hot, PM me and we'll see if there's someone that might be able to arrange a time to get it from you and then heat it up for you.

If anyone has other questions, please let me know.

See you on the 11th!

For what it's worth, I'm adding a little tasso to my gumbo . . . so andouille, tasso and chicken gumbo.

Looks like I'm in now, hoo rah!

I am going to be bringing Ochazuke. I learned to make mine with leftover salmon. I maintain that this is the best use for leftover fish. I feel like this soup would be lacking without this leftover fish aspect, so to emulate this I will intentionally overcook the fish for this soup to get some fatty, chewy, salty bits of salmon in there. Trust me, you'll like it.

In case it is of concern to anyone, I should mention that there will be caffeine in this soup, as I will be using green tea in the soup base. I'll note that on my labels.

Thanks Laikom! That soups sounds terrific--can't wait to try it!

We do have one last spot open if anyone can fill it--if not, everyone will hopefully make at least the full 3 gals to ensure that we have enough if we'll only be 7, not 8. If anyone wants to make soup but can't be there on Wed., I'm sure we could find an extra soup server and I'd be happy to pick up your entry tomorrow...just an idea.

thanks all--see you on Wednesday!!

I'll be bringing chocolate raspberry bars. Likely won't get there until 6ish but since I am bringing dessert, that is probably OK.

Wonderful Hellodali--looking forward to seeing you!

so, i'm officially planning to bring: 30 chocolate/espresso shortbread cookies; 60 black currant oatmeal (baker/miller) squares; and 90 gluten free pecan brownie triangles.

Those sound fantastic Joan!! Please save me a shortbread while I'm on soup duty

boudreaulicious wrote:Someone has asked how to keep the soup warm--if you are able to heat up your soup before you come over, then it should stay hot, even while it's not in the crock pot. I usually keep adding soup whenever it gets halfway down, so that the temp doesn't fluctuate too much. The hotter it is when you bring it, the better off you'll be. If you aren't able to bring it hot, PM me and we'll see if there's someone that might be able to arrange a time to get it from you and then heat it up for you.

I usually come from at least 25 miles away and have to slog though slow traffic. To keep food hot, I borrow a method I learned from Bruce on LTH:

I used my insulated cooler to keep food warm by pouring in a large quantity of near boiling water into the cavity. Let it rest for at least 10 minutes, then pour it out. Dry out the interior, then I fill with half gallon Mason jars filled with hot soup. Any air pockets, I crumble up newspaper to fill.

I can keep food hot for some hours using this method.

Regards,

That's great Cathy--thanks!!

I'll be making a Green Curry Chicken Stew. We can call it a soup as I'm not planning on doing rice as a side. This will be an adventure as it is a new recipe for me and I'm likely tripling it. Whee!

Thanks for the update GP--sound delicious!!

In process...Ode To Johnnie's Beef: The Soup

First the stock--slow roasted 15 llbs of neck and marrow bones and veggies (carrot, celery, heads of garlic, onions) overnight, then into the pot this morning to simmer for 5 hours.



Next, prepped the 6 lb Top Sirloin Butt Roast with the rub and into the fridge overnight. Into the oven to wet roast for 2.5 hours (to 140) and then a rest for a half hour and back into the fridge.



Next...the sweet peppers.



Still to go--skim the soup and season, shaving the beef, toasting the cubes of roll for the croutons and picking up the Giard (no time for that project today).

If anyone is on the fence about whether this is a worth a few bucks of a donation, hoping this might persuade!

Looks great, Jen!

Added incentive, vegetarian/vegan Curry Red Lentil Coconut soup. Come join us tonite.

I'm going to be late - probably closer to 6PM. Sorry. I've had some workplace and home mishaps, and it looks like I'm serving up some Black Swan posole. It'll be pretty hot when I arrive, though.


Edit: wow, really nice to put faces to names and screen-names. Thanks for having me on board.

What a great night! Nice to meet you syncretism. A terrific array of soups and great sweets too. Nice to see some other LTH folks too. A fun night for a good cause.

syncretism wrote:I'm going to be late - probably closer to 6PM. Sorry. I've had some workplace and home mishaps, and it looks like I'm serving up some Black Swan posole. It'll be pretty hot when I arrive, though.


Edit: wow, really nice to put faces to names and screen-names. Thanks for having me on board.

Nice meeting you syncretism--your Pozole was well worth the short wait and hope this is the first of many LTH events for you!!

As for the rest of the soup and dessert cooks tonight--you really knocked it out of the park!! This was some of best we've ever served up I think. Here's a few pics...if anyone has pictures of the desserts, please post them--I didn't get any.

And the final shot of Ode to Johnnie's Beef: The Soup. Fun stuff!

WOW. the soup makers last night really did a stupendous job. i missed trying 1 soup, and that's only because i was under the weather. every one i tried was original and delicious. thanks for all your hard work. i know making a huge quantity of soup isn't easy, and i'm sure everyone appreciated it.

justjoan wrote:WOW. the soup makers last night really did a stupendous job. i missed trying 1 soup, and that's only because i was under the weather. every one i tried was original and delicious. thanks for all your hard work. i know making a huge quantity of soup isn't easy, and i'm sure everyone appreciated it.

Thank you justjoan and I'd like to add some love for the bakers, your chocolate shortbread cookies are, as always, amazing. I used soup-makers dibs to grab a couple early, also thanks to Hellodali, Cookie Monster, izzy2 and anyone else I missed.

The soups were all amazing, but I'll give a special shout out to laikom's, he's right it didn't sound appealing, but it tasted amazing.

looks like a killer spread

It was a killer spread. Had a great time last night, even if I was a bit stressed at the end to get my soup finished.

Seconding what others have already said. Great job everyone and as far as I'm concerned, every soup and dessert was a winner!

And a successful night--$668 raised for Association House food pantry!

Hi,

I made this soup three years ago for soup and bread night: Bess Feigenbaum’s Cabbage Soup.

This is a NYT, so to get beyond the paywall you may need to use search engine for: Bess Feigenbaum’s Cabbage Soup.

FYI - I almost never have as much tomato paste as the recipe calls for. I add a few extra shots of catsup. The other day, I had a 90-ounce can of roma tomatoes. Triple recipe called for 84 ounces, I threw in the extra six ounces for good measure. It is a flexible recipe.

Regards,

The Green Curry Chicken Stew recipe came from the blog The Food in my Beard. I look forward to making a batch of this again...one batch. Tripling it was quite a challenge.

It was great meeting some LTHers for the first time: Dave148, syncretism and izzy2.