Don't forget that Saturday, January 24th, is the third NATIONAL SOUP SWAP DAY. Make up six quart containers of your favorite soup, freeze 'em, bring 'em to your local soup swap event, and come home with six quarts of soup other swappers have made. Easy and delicious. Go to the SoupSwap website and see if there's an event happening near you. If not, vow to organize one. And you can do it anytime! I'm so proud to say a friend started the soup swap a few years ago right here in Seattle, and now it's gone nationwide. It's Soups Gone Wild! This year I made a soup based on a recipe attributed to Deborah Madison, called Pinto Bean Soup with Mint and Pine Nuts. It's funny but, wherever this recipe appears on the internet, the ingredient "Mint" is missing! So I improvised the quantity of mint and added some other things. It's pretty damn good for a vegan soup if I may say so, especially with a freshly baked mini boule... which, BTW, I am totally crazed on baking by using the Artisan Bread in Five Minutes a Day method. Get the book, a bucket with a lid, some baking tiles and a peel and you're in business! I usually substitute some whole grain in the Basic Boule recipe and the bread is awesome to look at and to eat. I also just used the ABIFMAD method for mom's double super secret Portuguese Sweet Bread recipe and it worked splendidly for a pan of cinnamon rolls. I will try to take pictures next time before Jim's carb sonar (carb-nar?) kicks in.
Niko,
ReplyDeleteI am halfway through my 6 quarts from soupswap. YOUR soup was SO delicious!!! After I finish the other soups and make room in freezer, I'm going to make my own big pot of soup of YOUR soup --- I neeeeeed TEN more quarts of it. It's fantastic! The bread you gave soupswappers was also INCREDIBLE, but the soup stands alone (like cheese?).
THANK YOU!
Lisa