Summertime and the livin's easy.

It has been a busy summer for all of the soup club members.April and Todd are getting married next weekend. It should be a wonderful day. We lost three members this summer. Vicki moved to Arizona. Katie and Jeff moved to Washington DC!

Good luck to all of you, you will be missed!

Sara will be hosting the first soup club of the season. Dates will be determined soon! We will have to make sure to recruit some new soupers to the club to make up for the loss! Can’t wait to see you there.

Saving the world one bowl of soup at a time.

Last month, we did it! We provided, prepared and served a great meal at the Matt Talbot Kitchen & Outreach. Thank you all for your help and support, I could not have done it with out you! -Amanda

February's Soup.

The Asian theme went very well. Everyone brought great sides and the sake was the perfect drink!

Submitted by Amanda
Compliments of epicurious.com

Wonton Soup with Bok Choy
For soup
2 lb country-style (meaty) pork ribs
2 lb chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 (2-inch) piece peeled fresh ginger, chopped
12 cups water
1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper

For wontons
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
About 30 wonton wrappers, thawed if frozen Read More

Make broth:Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
Make wontons:Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
Finish soup:Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).

Cooks note: Added less bok choy and added shiitake mushrooms

February Soup Club.

Email lincolnsoupclub@gmail.com for address information. Add a comment with your accompanying side.

Saving the world one bowl of soup at a time.

Soup Club will be cooking and serving at the Matt Talbot Soup Kitchen on Sunday, April 18th. It is quite a bit later than we had originally talked about, but the only dates that were available in February were the 7th (Super Bowl Sunday) and the 14th (Valentine’s Day). March is a very busy month for several of the volunteers.The best part about this later date is that we will be in Matt Talbot's new building at 2121 N 27th St.

The donation amount per person is $20.00. Money will be collected at the next two Soup Club meetings. If this does not work for anyone please get in touch with us by emailing lincolnsoupclub@gmail.com to work something out.

The meal will be served from 5:30 to 6:30, and preparation and cooking will begin around 3:00. Since we will all want to serve the meal we will use a shift system: 30 minutes serving and 30 minutes cleaning. Everyone will be expected to stay after the meal to clean up.

We will be making the bread the day before to save time and dishes the night of the meal. If anyone wants to join in you are more than welcome, again, just let us know. To make sure that there is enough money to cover the meal the soup has changed to a beef stew. This will be more nutritional and filling than the chicken noodle, and it will be easier to prepare and clean up.

If you have any questions or concerns please feel free to send an email. Otherwise, see you at the next Soup Club on February 21!

November's Soups.

Yet again, another amazing set of soups. Katie hosted a great soup club meeting. Can't wait for the next one!


Submitted and created by Katie
Curry Carrot Soup
3 lbs carrots (peeled and roughly chopped)
2 medium onions, chopped
4-8 cups chicken stock (or vegetable stock for veggies)
2 tsp olive oil or butter
3 tbsp curry powder
1 tbsp cayenne (more if you like it HOT!)
salt and pepper
sour cream (optional)

Saute carrots and onions in olive oil for 10 minutes, then add about 3 cups chicken stock. Bring to a boil. Stir in curry powder and cayenne. Simmer for another 10-15 minutes. Puree, in batches, in food processor, and add back to pot. Add more stock and more curry or cayenne to taste and salt and pepper. Serve with a dollop of sour cream if desired.

Submitted by Katie
Created By Mama Neubauer
Creamy Cauliflower and Almond Soup
2 cauliflowers (cut into florets)
1 large onion, chopped
4 tablespoons butter
6-8 cups chicken stock
1 cup half and half
8 oz sliced almonds
salt and pepper

Saute cauliflower half of almonds and onion in butter. Add 4 cups stock and bring to a boil, simmer until everything is very tender, about 30 minutes. Puree in batches and add back to pot. Season with salt and pepper and add half and half (and more stock as needed to come to desired consistency). Heat soup through, but do not boil at this stage!
Meanwhile, toast the remaining almonds.
Serve soup with toasted almonds on top.

November Soup Club.

Email lincolnsoupclub@gmail.com for address information.
Add a comment with your accompanying side.