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.

October's Soup.

And the winner is....

Wow, what a great Soup Club! The Chili Cook Off was a huge success thanks to Darryl, Katie and Tim.

Here are the recipes.

1st Place
Darryl's Apron Worthy Cajun Chili

3 +/- tablespoons olive oil (enough to coat bottom of pot)
1 pound chicken andouille sausage (slice links)
1 pound ground turkey
1 1/2 pounds ground pork
3 stalks celery, chopped
1 large onion, finely chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
6 tablespoons Tabasco
3 sprigs thyme
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoon paprika
2-4 tablespoon cayenne pepper (Depending on how hot you want it)
3 cups chicken stock
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce

Heat oil in a large pot and cook the andouille sausage for about 2 minutes. Add the ground turkey and pork and cover, stir frequently to cook evenly. Continue to cook until all the meat is brown. Add the celery, onion, green bell pepper and garlic to the pot and cook for 3-4 minutes.

Stir in the Tabasco, thyme, chili powder, cumin, paprika and cayenne, and continue cooking for another minute or two. Pour in the stock, crushed tomatoes and tomato sauce, bring to a bubble and turn down to a simmer. Let cook for another 20 minutes, however you can keep it simmering on warm/low for quite a while. Even better when you let it sit over night and reheat the pot on the stove. Add salt/pepper & Tabasco for flavor as you like.

2nd Place
Katie's Mexican Pork Chili

3 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon toasted fennel seeds, ground
3 tablespoons ground cumin
Extra-virgin olive oil
15 whole tomatillos, husked
3 poblanos
2 white onions, quartered
4 garlic cloves, peeled
1 bay leaf
2 limes, halved
1 big bunch fresh cilantro
1 quart low-sodium chicken stock
1 cup masa harina, to tighten it up

Chili bar toppings:
Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil
Mexican crema, store-bought with lime zest
Shaved radishes, radishes shaved vertically on a mandoline
Crumbled queso fresco
2 limes, each cut into 8 wedges

Preheat oven to 325 degrees F.Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.

3rd Place
Tim's Classic Spicy Chili

Will Post when available

Chili Cook Off.

This month’s Soup Club will host our first Chili Cook Off! There will be three chilies to judge.This should be a close cook off. Katie will be making her Chili De Cerdo Verde, Green Pig Chili. MMMM pig. Darryl is keeping his chili top secret until the contest, so the other contestants can’t steal his prize winning recipe. Last, but certainly not least, with a name like Fireballs you know Tim is going to be some big competition!

Please bring a side (think cornbread, cinnamon rolls, tortilla chips, etc.) or beverage of your choice (beer? yes please) that will compliment chili. In an effort to keep the party green, instead of using plastic utensils and bowls we ask that you bring a soup bowl and spoon.

October Soup Club.

Email lincolnsoupclub@gmail.com for address information.

Add a comment with your accompanying side.

September's Soup.

Submitted and created by Amanda

Roasted Red Pepper and Gouda Cheese Soup

10 Red Bell Peppers

10 Large Tomatoes

2 Tbs Vegetable Oil

1 white onion

1 Clove of Garlic

3 Tbs Butter

2 cups Heavy Whipping Cream

1 can of vegetable broth

1½ cups Smoked Gouda Cheese, Shredded

6 fresh leaves of basil

Kosher Salt to Taste

Freshly Ground Pepper to Taste

Clean Peppers and Tomatoes. Use a pastry blush to lightly coat peppers and tomatoes with vegetable oil. Olive oil is not recommended because it smokes at a lower temperature. Place the peppers and tomatoes on a metal or glass pan suitable for use under the broiler. Place the pan under the broiler on the top shelf. When peppers have partially blackened on one side turn over the tomatoes and peppers and put back under the broiler. When the stems of the peppers have started to blacken, remove from broiler. Place the vegetables in a bowl and cover with plastic wrap. Let vegetables steam for ten minutes. After slightly cool, remove skin and seeds. Place all the cleaned vegetable meat into a food processor and puree the vegetables. Set aside.

Put butter in a large soup pot on medium heat. Place chopped onion and crushed garlic clove in the pan and stir the onions and garlic until the onions are transparent. Do not brown the onions. Place onions and garlic in food processor with two tablespoons of the vegetable broth and puree.

Add onions, garlic, tomatoes, and peppers back into the pot. Add cream, remaining vegetable broth, basil, salt and pepper Let simmer for 15 minutes.

Ten minutes before serving, remove basil leaves, turn the heat to low and fold in cheese.

September Soup Club.

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

From the Archives.

Submitted and created by Amanda
Smoked Chicken and Corn Chowder

6 Boneless chicken breasts

6 ears of sweet corn

12 small red potatoes

1 stick of butter

6 tbs. of flour

2 32 oz. cartons of chicken stock

1 cup heavy whipping cream

½ can of evaporated milk

½ cup finely minced white onion

2 bay leaves

Liquid smoke
Salt

Pepper

Grill chicken breasts. After cool, cut into bite sized pieces. Boil corn, cut off of cob before cool to save all juices. Boil potatoes and cut into bite sized pieces. Set aside.

Roux: In a large soup pot melt butter. After butter is melted, add flour on med heat and whisk until lightly browned.

Add cream, stock and evaporated milk to roux. Whisk liquid until simmering. Then add onion and whole bay leaves. Simmer for 10 minutes.

Add chicken, corn and potatoes. When adding liquid smoke only add one drop at a time as liquid smoke goes and long way and gets stronger when cooked. Add salt and pepper to taste. Remove bay leaves before serving.

Submitted by Vicki

Compliments of Julie Bagnull, Jefferson City, Mo

Tortellini Florentine Soup

1 9 oz. pkg. refrigerated 3-cheese tortellini

2 14oz. cans of reduced sodium chicken broth

1 10oz light alfredo pasta sauce

2 cups shredded roasted chicken

½ cup oil packed dried tomato strips drained

3 cups lightly packed fresh baby spinach

1 oz. shredded parmesan cheese

In 4-quart dutch oven cook tortellini according to package directions. Drain and set aside.

In the same dutch oven combine broth and alfredo sauce. Stir in chicken and tomato strips. heat just to boiling; reduce heat. Simmer

Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. Sprinkle with parmesan cheese before serving.

More to follow.

Submitted by Lisa
Compliments of Lorraine, SC
Creamy Potato Leek Soup

1/2 cup sliced leek, washed well
2 cans chicken broth
4 medium potatoes, cut in 1" cubes
1 onion, diced
3/4 cup heavy cream
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/8 teaspoon garlic powder
Bring broth to a boil and reduce to medium.
Add leeks, potatoes, and onion.
Simmer, covered, 25-30 minutes.
Add seasonings and cream.
Simmer 5 minutes more.
Slightly mash with a potato masher to desired consistency.
Cooks note: Add extra broth for a thinner consistency.

Submitted and created by Darryl
Darryl's Good Time Freedom Onion Soup

1/2 cup unsalted butter
4 white onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
About 1/2 bottle of red wine
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized (about 25 minutes). Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry (about 5 minutes). Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium so you don't burn the flour and cook for 10 minutes to cook out the raw flour taste. Add the beef broth, bring the soup back to a simmer and cook for 10 minutes. Season with salt and pepper.
When you're ready to eat, top the baguette slices with the Gruyere and broil for 3-5 minutes, or until golden brown. Float several of the croutons on top of the soup and then eat it.

Submitted by April
Compliments of cooks.com
Chicken Tortilla Soup

1 c. chopped onion
1 tsp. minced garlic
2 tbsp. vegetable oil
4 c. chicken broth
1 c. chopped red bell pepper
1 tsp. ground red chilies
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can tomato puree
Tortilla chips
2 c. shredded cooked chicken
Shredded Monterey Jack cheese
Avocado slices tossed with lime juice
Cook and stir onion and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chilies, basil salt, pepper and tomato puree. Heat to boiling. Reduce heat and simmer, uncovered for 30 minutes. Divide tortilla chips, chicken, avocado slices and cheese among 6 soup bowls. Pour broth over. 6 (1 1/2 cup) servings.

Soup Club. Gather. Share. Enjoy.

Soup Club was started about a year ago and has evolved into a great way to meet with old friends, new friends and try great new soups. Every time we meet there is a host who invites us into their home and makes the soup of their choice. Each guest brings a side and/or wine to go with the soup.

In an effort to keep the party green, instead of using plastic utensils and bowls we ask that you bring a soup bowl and spoon.

The host, location and soup choice will now be posted on the blog, along with a facebook event listing. Keep checking in with us for info on the next meeting of Soup Club.

We will be posting an archive of previous soup recipes and continue posting recipes after every Soup Club gathering.

We hope you will be able to join us for the next Soup Club!

lincolnsoupclub@gmail.com