Soup and Bread

Soup & Bread Jan. 11


Week one of Soup & Bread 2017 was pretty staggering, both in terms of attendance and donations, which tipped into four-digits by the end of the night. We hope you all come back again this week for part two!

Our January 11 meal features soups from Bonnie Tawse, Allison Stout, Julie Sampson, Jill Barron, Local Foods, Mike Kostyo, Amy Dejarme, John McKevitt, and our friends Josh Kulp and Christine Cikowski from Chicago’s first sanctuary restaurant, Honey Butter Fried Chicken. With DJ Scott Schaefer and breads from Publican Quality Bread. Our partner food pantry this week is Common Pantry in Roscoe Village.


And now, a few recipes from January 4:

Rustic Moroccan Split Pea Soup
From Linor Vaknin


2 quarts of water
2 medium carrots – sliced
1 large onion – diced
1 small butternut squash – cubed
1 russet potato – small cubes
1 bag of dried split peas
2 cubes of bullion (veggie or meat)
salt + pepper – to taste
1 bundle fresh cilantro – chopped with no stems


Dump all the ingredients but the cilantro in a pot bring to a boil – then simmer on medium-low til everything is cooked. About 5 minutes before you serve the soup, toss in the chopped cilantro and stir it in – voila! The cilantro is the Moroccan magic.

This soup is phenomenal with beef added to it as well – but I don’t cook meat at home – so I guess you’ll have to figure that out on your own, or email me and I will ask my mom!

Linor says of this soup: “I have amazing memories of dipping homemade Challah into this soup on Friday nights in my Moroccan Jewish home in the middle of Iowa. I am lucky that my American mom took the time to learn the traditions of my father’s family while they lived in Israel and then shared them with my family and for me to spread to friends and beyond.”


From Gary Solomon

Not my Gramma’s (we called her Nanny) Borscht. This one has more veggie variety. It is “Chicago-vegan,” which is to say vegan, unless you add the (highly recommended) dollop of sour cream.


1 tablespoon vegetable oil
2 onions, diced
2 garlic cloves, minced
2 quarts vegetable broth
2 celery stalks, trimmed, thinly sliced
2 parsnips, peeled, thinly sliced
1 carrot, peeled, thinly sliced
1 leek, white and light green parts, thinly sliced
1/2 head savoy cabbage, shredded
2 beets, peeled, diced as you see fit
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup dill, minced
2-3 tablespoons red wine vinegar, or as needed
1/2 cup sour cream


Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.

Slice up the veggies. Add the broth and the bay leaf. Add the celery, parsnips, carrot, leek, cabbage, and beets. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 10 minutes.

Season with turmeric, cumin and to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, until the soup is flavorful and the vegetables are completely tender, about 20? minutes.

Stir in the dill. Add the red wine vinegar (more if desired), salt, and pepper to taste.

Serve with sour cream on the side.


Posted: Monday Jan 9,2017 10:31 AM In Event Schedule, Soup Recipes

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