A community meal project based in Chicago
All about Soup & Bread
Aji de Gallina
From Efren Candelaria/Sobremesa Supper Club Or “spicy chicken in creamy aji sauce” — serious comfort food, with a bite. Aji Sobremesa is a hot sauce made from Peruvian yellow peppers available at Chicago-area speciality stores […]
Tales from the merch table
A guest post by Amanda Zwald, seller of merch, picker-upper of bread, and volunteer superhero. Thanks Amanda, for this and for everything you do. I work the merch table and greet folks arriving for Soup […]
Two Soups: Lentil + Sweet Potato Cabbage
From Erin Drain Erin brought *two* soups to Soup & Bread on February 15, a lentil and a sweet potato and cabbage. Rather than cut and paste all the recipes, her email isjust reposted here with […]
Vegan Carrot Ginger Soup
From Suzanne Goebel Serves 8 Ingredients 2 Tbsp. oil, coconut or olive 2 onions, peeled and chopped 6 cups of vegetable broth 2 lbs of carrots, peeled and sliced 2 Tbsp. grated fresh ginger ( […]
Chicken Nooooodle With Spinach and Vegetables
From Peter Hartel Ingredients 6-8 whole chicken legs black pepper powdered garlic smoked paprika 8 medium carrots 2 medium onions olive oil 5 ribs celery water sea salt 2 Tablespoons herbes de Provence 3 cups […]
Wild Mushroom Soup
From Katie Gourley Serves 6-8 All I remember about this soup is its preposterously soft, velvet texture. Amazing mouthfeel — and the flavor was, as promised, woodsy, earthy, and oh so rich. Ingredients 3 tablespoons […]
Soup & Bread March 29 (aka “the end”)
Chill winds blow from Washington but, technically at least, winter is over — and so, for the moment, is Soup & Bread. We have had a great run this season, with full houses (and bellies) […]
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- Soup & Bread 2018: Ten years in the soup
- Soup & Bread for the Apocalypse
- We want YOU (to send us your recipes)
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Nothing from September 22, 2018 to October 22, 2018.