{"id":30338,"date":"2014-11-02T13:52:33","date_gmt":"2014-11-02T05:52:33","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=30338"},"modified":"2014-11-02T13:58:14","modified_gmt":"2014-11-02T05:58:14","slug":"stirring-up-hope-and-warmth-in-a-bowl-soup-sisters-launches-second-cookbook","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/11\/02\/stirring-up-hope-and-warmth-in-a-bowl-soup-sisters-launches-second-cookbook\/","title":{"rendered":"Stirring up hope and warmth in a bowl: Soup Sisters launches second cookbook"},"content":{"rendered":"
\"Soup<\/a>
Soup Sisters and Broth Brothers<\/a> \/ Facebook<\/figcaption><\/figure>\n

TORONTO\u2014Not only has Soup Sisters and Broth Brothers launched its second cookbook, but the non-profit organization that seeks to benefit women, children and youth in crisis has had some heavy hitters tackling its soup-making events.<\/p>\n

Recently members of the Calgary Stampeders of the Canadian Football League<\/a> and their wives and girlfriends spent an evening making soup.<\/p>\n

Sharon Hapton, who believed that people suffering from two prevalent issues in society\u2014domestic abuse and youth homelessness\u2014would benefit from the care and warmth that comes in a bowl of soup, conceived the idea for the Soup Sisters organization in 2009 and has seen it mushroom to support more than 25 shelters across the country.<\/p>\n

Each month across the country there are about 30 soup-making events. Each participant pays $55 to join the event at a local professional kitchen, such as in a cooking school or restaurant, and the group works together to produce 150 to 200 servings of soup that are delivered fresh to a local shelter. Events are social evenings that culminate in a simple, sit-down supper of soup, salad, bread and wine for all participants.<\/p>\n

Three Stampeders team members\u2014Keon Raymond, Randy Chevrier and Anthony Parker\u2014also went through three days of intensive training in gender-based violence prevention with the Alberta Council of Women\u2019s Shelters. The program, which launched in September, is called Leading Change: The Alberta CFL Project, with the goal of stopping domestic violence and abuse against women.<\/p>\n

\u201cWhat was so fantastic about that was that these are the most wonderful young athletes who are standing up against domestic abuse because there\u2019s been so many horrible things with (Ray) Rice in the (United) States and all of that,\u201d Hapton said while in Toronto to promote the new cookbook, \u201cThe Soup Sisters and Broth Brothers Cookbook: More Than 100 Heart-Warming Seasonal Recipes for You to Cook at Home\u201d (Appetite by Random House).<\/p>\n

\u201cThey\u2019re going into schools and they\u2019re role modelling not only within their own families but for the community, so they\u2019re talking to kids at an early age about what a healthy relationship looks like.\u201d<\/p>\n

Hapton spoke fresh off the launch of Soup Sisters the evening before in a 20th Canadian city\u2014Guelph, Ont., with support going to Guelph-Wellington Women in Crisis. In May, Soup Sisters branched out to the U.S., with the launch in Los Angeles making 21 cities.<\/p>\n

When the Calgary-based Hapton started the non-profit, she called it Soup Sisters and geared it to women, and later expanded it to include Broth Brothers for men to make soup for youth 16 to 24 transitioning from street culture into mainstream society.<\/p>\n

\u201cI wrongly at the time thought that men wouldn\u2019t come to events that had to do with domestic abuse,\u201d she said. \u201cI was really wrong about that. What I realized is that men are very eager to support, take a stand against domestic abuse. So it\u2019s been a really interesting journey that way. Now really if you\u2019re a woman you\u2019re a Soup Sister, if you\u2019re a guy you\u2019re a Broth Brother. … Now most of our events are split 50-50 men and women in such a safe place for men to contribute to this cause, in the kitchen of all things. It\u2019s fantastic really. It\u2019s so important.\u201d<\/p>\n

In the second cookbook edited by Hapton, a followup to 2012\u2019s bestseller, recipes have been provided by well-known chefs and cookbook authors such as Curtis Stone, Michael Smith, Ricardo Larrivee, Lynn Crawford, Rose Murray, Elizabeth Baird, Christine Cushing, Michael Stadtlander, Mark McEwan, Rose Reisman, Lidia Bastianich, Susur Lee, Vikram Vij and Yotam Ottolenghi, along with volunteers and family members.<\/p>\n

Pierre Lamielle, a fellow Calgarian who competed in season 4 of \u201cTop Chef Canada\u201d and \u201cChopped Canada,\u201d did the illustrations.<\/p>\n

Easy-to-follow recipes have been grouped by the seasons and include gluten-free, vegan and vegetarian selections.<\/p>\n

\u201cIn the first book we heard about how the shelters felt about receiving soup. In this book we hear about what it means to the volunteers,\u201d Hapton said. There are numerous photographs shot at various soup-making events.<\/p>\n

She frequently hears back from appreciative youth who have enjoyed the soup, with comments such as \u201cjust like Grandma\u2019s,\u201d but with women\u2019s shelters \u201cthere\u2019s a lot of anonymity. There\u2019s a lot of shame that goes with domestic abuse. We hear back from counsellors at shelters an awful lot about how important the soup is to women at that time in their lives when they think nobody cares about them.\u201d<\/p>\n

Because the soup-making events are viewed as great team builders, Hapton said there are a lot of corporate bookings along with book clubs, groups celebrating birthdays or other occasions, mother-and-daughter or father-and-son nights and bridal parties who choose this instead of having a shower. In fact, the events are so popular, online bookings are being made well into next year.<\/p>\n

Hapton is often asked where the soup can be purchased, so she\u2019s now considering ways to market the soup with proceeds going back to the organization. \u201cI\u2019m really thinking sustainability of the non-profit so it\u2019s almost the creation of a for-profit arm that feeds the non-profit. …<\/p>\n

\u201cWhat we\u2019ve done here is we\u2019ve brought community people together to make soup for women, children and youth and now I think we can provide that to the community.\u201d<\/p>\n

***<\/p>\n

The non-profit organization Soup Sisters has published its second cookbook, \u201cThe Soup Sisters and Broth Brothers Cookbook: More Than 100 Heart-Warming Seasonal Recipes for You to Cook at Home,\u201d with new recipes contributed by chefs, cookbook authors and volunteers.<\/p>\n

Some 10,000 servings of soup are made each month by participants at soup-making events and provided to women, children and at-risk youth in about 30 shelters across the country.<\/p>\n

The book is edited by Soup Sisters founder Sharon Hapton. Here are some of her favourite recipes from the book to try.<\/p>\n

\"vegalicious.org\"<\/a>
vegalicious.org<\/a><\/figcaption><\/figure>\n
Apple-Parsnip Cream With Chorizo Sausage<\/h6>\n

Hapton says this recipe created by Liana Robberecht, executive chef of the Calgary Petroleum Club, is \u201cabsolutely delicious. Oh, my goodness. Velvety. You can\u2019t have one taste. It\u2019s amazing.\u201d<\/p>\n

For vegetarians, Robberecht suggests using vegetable stock instead of chicken and omitting the chorizo. For the lactose-intolerant, replace the cream with stock.<\/p>\n

\u2022 50 ml (1\/4 cup) butter
\n\u2022 2 Gala apples, peeled, cored and diced
\n\u2022 500 ml (2 cups) peeled and diced parsnips
\n\u2022 1\/2 large onion, finely chopped
\n\u2022 30 ml (2 tbsp) finely chopped shallots
\n\u2022 30 ml (2 tbsp) minced roasted red pepper
\n\u2022 15 ml (1 tbsp) minced roasted garlic
\n\u2022 7 ml (1 1\/2 tsp) peeled and grated fresh ginger
\n\u2022 2 ml (1\/2 tsp) ground allspice
\n\u2022 1 ml (1\/4 tsp) dried thyme leaves
\n\u2022 625 ml (2 1\/2 cups) chicken stock
\n\u2022 250 ml (1 cup) whipping cream (35 per cent MF)
\n\u2022 125 ml (1\/2 cup) vermouth
\n\u2022 125 ml (1\/2 cup) olive oil
\n\u2022 Juice of 1 lemon
\n\u2022 1 fresh (uncooked) chorizo sausage, casing removed
\n\u2022 5 ml (1 tsp) sea salt
\n\u2022 5 ml (1 tsp) pepper<\/p>\n

In a large pot, melt butter over medium heat. Add apples, parsnips, onion, shallots, red pepper, garlic, ginger, allspice and thyme. Cook, stirring often, until onion has softened.<\/p>\n

Add stock and cream and bring to a boil. Reduce heat and simmer, covered, until apples and parsnips are tender, about 20 minutes.<\/p>\n

Puree soup until smooth. Add vermouth, olive oil and lemon juice. Reheat gently.<\/p>\n

Meanwhile, crumble chorizo sausage into a small skillet. Cook, stirring often, over medium heat until sausage is cooked through. Drain on paper towels.<\/p>\n

Season soup with salt and pepper; taste and adjust seasoning. Ladle into bowls and scatter chorizo over top.<\/p>\n

Makes about 4 servings.<\/em><\/p>\n

\"tasteofhome.com\"<\/a>
tasteofhome.com<\/a><\/figcaption><\/figure>\n
Caramelized Cauliflower Soup With Roasted Chanterelles<\/h6>\n

Hapton\u2019s 25-year-old nephew Jason Scharf, who works in a Calgary restaurant, created this cauliflower soup. It was unique, she says, being the only recipe featuring that particular vegetable out of a range of submissions featuring kale.<\/p>\n

To easily remove kernels from an ear of corn, stand it on end in a large bowl. Hold the ear firmly with one hand, and using a serrated knife firmly slice off the kernels, allowing them to fall into the bowl.<\/p>\n

Crushed Marash chilies have less heat and a fruitier flavour than regular red chili flakes. You can buy them online at silkroadspices.ca.<\/p>\n

Roasted Chanterelles and Corn<\/em><\/p>\n

\u2022 375 g (12 oz) chanterelle mushrooms, wiped clean
\n\u2022 500 ml (2 cups) fresh corn kernels
\n\u2022 30 ml (2 tbsp) grapeseed oil, divided
\n\u2022 2 shallots, minced and divided
\n\u2022 2 cloves garlic, minced and divided
\n\u2022 10 ml (2 tsp) finely chopped fresh thyme, divided
\n\u2022 Salt and pepper, to taste<\/p>\n

Soup<\/em><\/p>\n

\u2022 15 ml (1 tbsp) grapeseed oil
\n\u2022 1 cauliflower, trimmed and divided into florets
\n\u2022 Salt and pepper, to taste
\n\u2022 30 ml (2 tbsp) butter
\n\u2022 2 large shallots, finely chopped
\n\u2022 4 cloves garlic, minced
\n\u2022 125 ml (1\/2 cup) white wine
\n\u2022 1 l (5 cups) vegetable stock
\n\u2022 750 ml (3 cups) whipping cream (35 per cent MF)
\n\u2022 125 ml (1\/2 cup) finely chopped chives
\n\u2022 125 ml (1\/2 cup) finely chopped parsley
\n\u2022 50 ml (1\/4 cup) finely chopped fresh dill
\n\u2022 15 ml (1 tbsp) crushed Marash chili (see sidebar) or 5 ml (1 tsp) red chili flakes
\n\u2022 Extra-virgin olive oil, for garnish<\/p>\n

Roasted chanterelles and corn: Heat oven to 230 C (450 F). Spread out mushrooms and corn in separate small shallow roasting pans. To each pan add half the oil, shallots, garlic and thyme. Season with salt and pepper. Toss well. Roast until just barely crispy and golden, about 10 minutes. Remove from oven and set aside.<\/p>\n

Soup: In a large pot, heat oil over medium-high heat.<\/p>\n

In batches, sear cauliflower until golden brown on all sides, sprinkling with salt and pepper as it cooks and removing each batch to a plate once it\u2019s browned.<\/p>\n

Return all cauliflower to pot. Reduce heat to medium.<\/p>\n

Add butter, shallots and garlic. Cook, stirring often, until shallots have softened.<\/p>\n

Add wine and bring to a boil, stirring to scrape up any browned bits from bottom of pot. Boil until wine has almost all evaporated.<\/p>\n

Add stock. Bring to a boil. Reduce heat and simmer, covered, until cauliflower is tender, 20 to 30 minutes. Stir in cream and bring back to a boil. Puree soup until smooth. Strain through a fine-mesh sieve back into rinsed-out pot.<\/p>\n

Reheat gently. Stir in chives, parsley and dill, salt and pepper.<\/p>\n

Ladle into soup bowls. Divide roasted chanterelles and corn among bowls, then garnish with Marash chili and a drizzle of olive oil.<\/p>\n

Makes about 6 servings.<\/em><\/p>\n

\"jeffreyw<\/a>
jeffreyw<\/a> \/ Flickr<\/figcaption><\/figure>\n
Potato-Leek Soup<\/h6>\n

This potato-leek soup is one Hapton remembers as a favourite made by her mom when she and her sisters were growing up. \u201cOur mother says she used cream from an elderly aunt who got it from nearby Hutterite farmers, so heavy it had to be spooned out of the jar! The soup makes a great base for all sorts of add-ins: frozen peas and corn, shrimp or firm fish are all good,\u201d writes Hapton.<\/p>\n

\u2022 50 ml (1\/4 cup) butter
\n\u2022 3 large leeks (white parts only), thinly sliced
\n\u2022 50 ml (1\/4 cup) all-purpose flour
\n\u2022 1.75 l (7 cups) water
\n\u2022 7 medium Yukon Gold potatoes, peeled, halved and thinly sliced
\n\u2022 Salt and pepper, to taste
\n\u2022 250 ml (1 cup) whipping or table cream (35 per cent or 18 per cent MF)
\n\u2022 Finely chopped parsley, for garnish (optional)<\/p>\n

In a large pot, melt butter over low heat. Add leeks. Cook, covered, until leeks have softened, about 5 minutes. Stir in flour. Cook, stirring, for 1 minute. Gradually add water, stirring constantly to avoid lumps.<\/p>\n

Add potatoes, salt and pepper. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, until potatoes are tender, about 35 minutes.<\/p>\n

Add cream. Simmer until heated through. Ladle up steaming bowlfuls and scatter with parsley, if using.<\/p>\n

Makes about 6 servings.<\/em><\/p>\n

Source: \u201cThe Soup Sisters and Broth Brothers Cookbook: More Than 100 Heart-Warming Seasonal Recipes for You to Cook at Home,\u201d edited by Sharon Hapton (Appetite by Random House, 2014).<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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