Email lincolnsoupclub@gmail.com for address information. Add a comment with your accompanying side.1.29.2010
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!
1.28.2010
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.
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.
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