Soup & Bread 2/22/17 at the Hideout 5:30-8:00 p.m.

It's that time of year: LTH is participating in Soup & Bread 2017 at the Hideout (1354 West Wabansia Chicago IL 60642)--our night is Wednesday, February 22nd from 5:30-8:00.

Here's this year's info from the Soup & Bread website--this year's theme should inspire lots of deliciousness!:

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We think everyone’s going to need a bowl of soup this winter – or several, not to mention the chance to pay it forward to those in need of food relief.

So Soup & Bread 2017 is on. Come, bring your kids, bring your appetites, and bring your dollars. As ever all your pay-what-you-can-donations will go to help local food pantries.

For the 2017 season of Soup & Bread we are focusing on the theme of “sanctuary” — in recognition of Chicago’s commitment to remaining a sanctuary city — and urging soup cooks to bring soups honoring the city’s immigrant communities.

So, in that context we’re asking soup cooks to bring soups that celebrate Chicago’s immigrant heritage – either your own or someone else’s. Bring on the pozole, the borscht, the harrira; the shorbit amas and the soupe joumou. We’ll be collecting recipes again and if we get enough we’ll even try and put together another cookbook.

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We need a total of 8 soups and we would like one vegetarian and one vegan in the mix (there can be more but from past years' experience, it isn't really necessary--the meat based soups are usually the first to go!) Veg with optional meat add-ons are always welcome too. Based on prior years, we recommend bringing 3-4 gallons of soup. Yes that sounds like a lot. Yes, it always gets eaten!

The hosts provide us with slow-cookers and serving utensils. You should plan to bring your soup already warm since heating a cold soup in the slow cookers can be very challenging. Also, our serving space is pretty tight so keep that in mind when planning your soup--there usually isn't a lot of room for multiple topping bowls, etc.

If you don't snag a soup spot or want to contribute something else, we encourage unlimited bread and dessert volunteers. If you're interested, please sign up now and you can let us know what soup you'll be bringing later. Bread and dessert volunteers should reply here as well.

And, of course, we need LOTS of LTHers, along with your friends and families, to come out and support our efforts! There is no set cover. It's a pay-what-you-can donation for the food. Each week S&B partners with a different neighborhood food pantry or hunger-relief organization, and passes along your donations to them. Over the last 7+ years they’ve raised more than $60,000. So please mark your calendars and come EAT!!!

The location is 1354 W. Wabansia, just east of Elston Avenue and two blocks north of North Avenue. There is ample free parking. Kids are welcome, as long as they are supervised by a parent or guardian.

Participants:

Soup

1. Boudreaulicious: Caldo de Res
2. BR: Burmese/Thai Pork Stew (riff on Kaeng Hung Leh)
3. mbh: Irish Potato Leek (vegetarian)
4. Pigmon & Trixie Pea: Chicken soup with mini matzoh balls and kreplach.
5. Laikom: Moroccan Lamb & Chickpea Soup
6. RichH: Belgian Lentil Soup (vegan)
7. Food Nut: Middle Eastern influenced Carrot soup (vegetarian)
8. Eating While Walking: Polish sauerkraut with sausage and smoked meats.

Desserts/Bread/Other

1. Justjoan (dessert)
2. Ronnie_Suburban (dessert)
3. RichH--Whole Wheat Sourdough, Brezel rolls
4. LauraS--Dessert
5. bobbywal--Dessert & Bread

i'm in for desserts.

I'm in for soup!

I'm in for soup.

I'm in for a dessert and probably some bread, too.

Thanks,

=R=

Trixie-pea & I are in for soup.

PIGMON wrote:Trixie-pea & I are in for soup.

Fab! Assuming one soup TBD? If two, just let me know!

Just one - chicken soup with mini matzoh balls and kreplach.

By the way, is there a theme or whatever we feel like?

BR wrote:By the way, is there a theme or whatever we feel like?

From the first post:

"For the 2017 season of Soup & Bread we are focusing on the theme of “sanctuary” — in recognition of Chicago’s commitment to remaining a sanctuary city — and urging soup cooks to bring soups honoring the city’s immigrant communities.

So, in that context we’re asking soup cooks to bring soups that celebrate Chicago’s immigrant heritage – either your own or someone else’s. Bring on the pozole, the borscht, the harrira; the shorbit amas and the soupe joumou. We’ll be collecting recipes again and if we get enough we’ll even try and put together another cookbook. "

Mods please delete

We're halfway to filling our soup spots--who else wants to join us for this great event???

I'd like to join as a maker of soup.

laikom wrote:I'd like to join as a maker of soup.

Happy to have your contribution!

I will provide a Beer Lentil Soup and 2 loaves of whole wheat sourdough bread.
The soup will be vegan.

RichH wrote:I will provide a Beer Lentil Soup and 2 loaves of whole wheat sourdough bread.
The soup will be vegan.

Welcome RichH!! Glad you can join us!

Hello,
I would like to contribute a soup.
Sharon

Food Nut wrote:Hello,
I would like to contribute a soup.
Sharon

Excellent! Just let us know what you'll be bringing when you decide.

Not sure exactly what my contribution will be but it certainly will be Southeast Asian or Southeast Asian inspired (laksa? khao soi? converting gaeng hung leh in soup form? tom yum? . . . so many possibilities).

Hi all, it's been a while since I've been to an LTH event. I'll bring a soup if there's still a spot open. Either Chinese hot and sour or Polish sauerkraut soup.

eating while walking wrote:Hi all, it's been a while since I've been to an LTH event. I'll bring a soup if there's still a spot open. Either Chinese hot and sour or Polish sauerkraut soup.

Mmmmm! Both sound delicious. Glad you can join us.

That closes out our soup spots but we still have unlimited openings for desserts, bread and, most importantly, soup eaters!!

Do I need to submit my soup recipe?

RichH wrote:Do I need to submit my soup recipe?

You're welcome to post it if you like. I always collect them after to send to Martha at S&B, since she sometimes publishes them.

Lentil Soup (vegan)

2 cups lentils (picked and rinsed) 1
5 cups water
¼ cup worcestershire sauce (vegan) 2
1 bay leaf
1 tsp dried basil

1 cup diced onion
1 cup diced carrot
1 cup diced celery
½ cup light tomato sauce 3
½ tsp salt
½ tsp ground pepper
¼ tsp liquid smoke
1 (12 oz) bottle George Killian's Irish Red or Shiner Bock 4
1 (12 oz) bottle Deschutes Obsidian or Old Rasputin Stout 4

½ cup grape seed oil


1. Place lentils in a pot with water, worcestershire, bay, and basil.
2. Bring to boil for 2 minutes.
3. Remove from heat, cover, and rest for 1 hour.

4. Stir in vegetables, seasonings, and beer.
5. Bring to a boil.
6. Simmer for 1 hour 15 minutes.

7. Ladle 1/3 of the soup (3 cups) into another container. Add oil.
8. Buzz out with a stick blender.
9. Return purée to the original pot.
10. Stir through and bring back to simmer.


Yield: 10 cups.


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1. Small green french are best, but expensive. Tan are fine. I generally do a mix.
2. I use the recipe from Commander’s Kitchen, leaving out the anchovy. https://www.amazon.com/Commanders-Kitch ... 767902904/
3. I use Mario Batali’s basic tomato sauce, which is really just stewed tomatoes and some herbs. http://www.foodnetwork.com/recipes/mari ... ipe12.html
4. Any beer can be used based on your personal preference. I like Newcastle Brown Ale and Guinness Extra Stout, but discovered they are not vegan. You can check here:
http://www.barnivore.com/beer

Sounds delicious!! Can't wait to try it!

I will bring a dessert!

LauraS wrote:I will bring a dessert!

Excellent!! thanks

Oops.

It has been pointed out to me that neither Newcastle nor Guinness are vegan.

It has been pointed out to me that neither Newcastle nor Guinness are vegan.

I'd like to revise my recipe if anyone can suggest replacements.

hmmm...but I just saw this: https://www.nytimes.com/2015/11/05/business/guinness-is-going-vegan.html


It has been my experience that there isn't a huge demand for vegan soup --I think that keeping your recipe intact, even if you can't get the vegan version of Guinness, and just letting people know that it isn't strictly vegan, will be fine.