Sunday Soup Base

Part of the appeal of Soup Swap, for me, is the simplicity. I have a crazy-busy life and want to be able to enjoy quick, inexpensive meals at the end of my crazy days. I have really gotten hooked on being able to grab soup out of the freezer and warm it up during the week

In keeping with the notion of keeping it simple, I devised an easy way to make soup stock while I am puttering around the house working on papers and cramming for exams. I thought I would share one of my methods for keeping myself in soup despite a frenetic schedule.

Throughout the week, I collect the ends and bit and leftovers of veggies from the meals I make: for example, if I am making a recipe that calls for half an onion, I chop up the whole onion ad reserve one half; similarly, I save the tops of fennel and beets, the bottoms of celery and broccoli, the last little bits of ginger root. All of these are collected in a container in the fridge, along with any veggies left over after meals. When the weekend rolls around, I pour a bit of olive oil into my slow cooker, set it on high, and add one fresh chopped onion.
While the onion browns just a bit, I run any other 'spare' veggies I have on hand through my mandolin, these are combined with the collected veggies from the week and added to the browned onion. I fill the slow cooker with water, drop in a couple Bay leaves, turn the slow cooker down to low, and let it coast for most of the day.
As I get started on my homework and other chores, the house fills with the most magical aromas! At the end of the day I strain the broth, and either start a batch of soup with it, or divide it into single quart freezer containers and put them in the freezer for later use.

For just a few minutes spent in the kitchen, I get 4 or 5 quarts of broth. If I really stay on top of it, I can produce 6 quarts of soup each week, more often I manage to keep a good supply of soup base on hand, plus a couple varieties of soup.

We had a great first soup swap, and cant wait to make a monthy event of it. Soups include the best Vegetible Soup I have ever taisted, a
Black Beab and barley soup, and a Harvest Sweet potatoe that was blended in a bike-powered blender!

So far, all of the folks in our group are both vegitarian and cyclists, so we had a lot to chat about, and I think some good friendships where made. I have had a frantically busy week, and it as been such a blessig to come and warm home made soup for dinner!
and we are all looking forward to meet on the last Monday of each month, details to follow

Soup Swap THIS Monday Evening

Nothing warms a house on a winters day like the aroma of simmering soup! I have 4 quarts simmering in the dutch oven, and another 4 quarts in the slow cooker, soon I'll have 6 quarts for the swap, plus 2 quarts to spare!

Hope everyone is ready for the Swap this Monday, January 22nd. Due to scheduling concerns, we are getting a jump on International Soup Swap Day, and meeting Monday, rather than Tuesday. So heres the plan

*We will meet Monday evening, 6pm, @ 1409 SE Stark.

*Each household brings 6 quarts of soup, divided into single quart freezer containers, regardless of the number in your group.

*'Household' is loosely defined: friends, family, whathave you. It keeps the math simple: you bring 6, and you get 6

*The 6 quarts can be all one flavor, or a variety, just be sure to divide them into 6 single quart, freezer-safe containers.

*We will take turns selecting a soup, untill everyone has their mix of 6

*You are welcome to bring friends to the swap, they can share in your 6, or just see what it's all about. As in life, you get as much as you bring.

So, looking forward to seeing you all, this Monday evening,
If you have any questions or concerns, drop me a line.


Kyr
westwind@aracnet.com

Soup of the evening, beautiful soup

On this chill and frosty evening my home is filling with the intoxicating aroma of soup, the frigged temperatures have me staying curled up cozy indoors and simmering vegetable broth for the soups I am making for the swap.
Yesterday I swung by Miradore, to look at single quart storage containers for the soups, Steve ~one of the owners and a leading authority on all things food related~ recommended single quart canning jars: fill the jars to the “1 quart” line, not to the rim, and allow to cool before putting in the freezer with just the lids, not the rings. Put the rings on after the soup freezes. Of course, this process does not offer the benefits of canning, but the jars are inexpensive, easy to clean and reuse, and they lend themselves well to reheating your frozen soup.

Looking forward to hearing from everyone about who's coming and what they are bringing!

RSVP please

It is looking like a large percentage (although by no means all) of us lean towards the vegetarian/vegan end of the epicurean spectrum. This does not mean that every single soup needs to be animal-product free, but it is one more reason for folks to post their RSVPs, along with the type of soup they plan to make, to the blog in advance. This way, hosts know how many to expect, folks attending know what selection of soup to expect (and avoid duplication of soup varieties), and we can make sure that our list of soups isn't getting to "meat heavy". By the way, there is nothing that says you cant bring two varieties of soup, for a total of 6 quarts combined. Given the large number of non-meat eaters in our group, if you do choose to bring two varieties it would be great if one variety was vegan/vegetarian.

So far a handful of folks have RSVPed, although not all have tipped their hand as to what kind of soup they might be bringing, theres little more than a week to go till the swap, so let us here from ya

Local Resources

Mirador Community Store, on the corner of SE 21st and Division, has a wide selection of of cookbooks, stock pots, canning and food storage supplies, as well as a wealth of knowledge that they are happy to share. Need a 6 quart stock pot or single quart storage containers? This is hands down the best place in town to find them, and everything els you need to make and freeze soup of the evening, beautiful soups!


I added some links to the sidebar that may be useful, in addition below you will find the schedul of local Farmers Markets ~People's Farmers Market is year round!

Alberta Coop Farmers Market
1500 Northeast Alberta Street
Portland, OR
E-mail: albertacoopgrocery@hotmail.com
June-September
Sunday, 10:00 a.m.-2:00 p.m.


Hollywood Farmers Market
Northeast Hancock, between
44th & 45th Streets
One block south of Sandy
Portland, OR 97213
E-mail: info@hollywoodfarmersmarket.org
www.hollywoodrarmersmarket.org
May-October
Saturday, 8:00 a.m.-1:00 p.m.


People's Farmers Market
3029 Southeast 21st Avenue
One block north of Powell Boulevard
Portland, OR 97202
YEAR-ROUND!
Wednesday, 2:00p.m.-7:00 p.m.


Portland Saturday Farmers Market
Park blocks at Portland State University
Portland, OR
E-mail: dianne@portlandfarmersmarket.org
http://www.portlandfarmersmarket.org
May-November
Saturday, 8:30 a.m.-2:00 p.m.


Portland Wednesday Farmers Market
South park blocks, behind Schnitzer Concert Hall
Southwest Salmon & Park
Portland, OR
E-mail: dianne@portlandfarmersmarket.org
http://www.portlandfarmersmarket.org
May-October
Wednesday, 10:00 a.m.-2:00 p.m.


Portland Thursday Farmers Market
Ecotrust Building
Northwest 10th & Johnson
Portland, OR
E-mail: dianne@portlandfarmersmarket.org
http://www.portlandfarmersmarket.org
June-September
Thursday, 4:00 a.m.-8:00 p.m.


Lents International Farmers Market
Crossroads Plaza,
SE 92nd and Foster
Portland, OR 97209
E-mail: LentsFarmersMarket@gmail.com
July-September
Fourth Sunday, 9:00 a.m.-2:00 p.m.

Need Location For January Swap

Hey all, I had hoped to host our fist swap, but have gotten word that my land loards have sheduled a bathroom remodle that is expected to last through most the rest of this month. They wont be working on the kitchen, so I will be able to prepare soup, and they actually expect to be wrapping things up about the time of the swap, but I have had to empty my livngroom to make way for the work crew, and that has made a disaster area of the rest of the space, and I cant see having folks over with out knowing whether I will have a functioning bathroom.
We have someone who has offered to host the February gathering, but they will be out of town this month, which leaves us with the option of postponing until Febraury, or finding another place for the Jan. event. Does anyone feel up to hosting? I would be available to provide lots of help and support. Let me know what you all think.

Tips for Making and Freezing Soup

I found some great information on making, freezing, and reheating soups on, of all places, the Betty Crocker web site. Knowing that making and freezing large quanity of soup may be new to some folks, I thought this might be a useful resource. I posted the link below

http://www.bettycrocker.com/How-To/Cooking-Basics/Soup-and-Stew/Making-Soup.htm


Here are some of the tips most applicable to the Soup Swap:

* Keep lumps from forming when thickening soup with flour and water. Here’s how: in a separate bowl, thoroughly beat flour into a small amount of cold water using a wire whisk. Whisk into the hot soup mixture.

* Want to thicken your soup without using a roux (fat and flour mixture) Stir dry mashed potatoes into the soup mixture. Or use a blender or food processor to puree some cooked vegetables in the soup with a little broth; stir back into the soup.

* To remove fat from the soup, refrigerate for 6 to 8 hours or overnight. Fat will rise to the surface and solidify. Skim fat with a spoon and discard.


Freezing Soup

Freezing can affect the flavor and texture of some soups, so follow these guidelines to preserve flavor:

* Soups and broths can be kept frozen for 2 to 3 months.

* Allow 1/4- to 1/2-inch headspace for soup expansion in freezer containers as it freezes.



Reheating Soup

Soup is ideal for making ahead of time. Store soup in shallow containers for rapid cooling.

* Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave.

* Reheat thick purees or soups containing milk, cream, eggs or cheese over low heat, stirring frequently. Boiling may cause ingredients to separate.

* Thaw soups in the refrigerator and use promptly.

* Thick soups tend to become thicker during storage. Add a little broth, milk or half-and-half while reheating until the soup reaches the desired consistency


Looking forward to meeting everyone on the 22nd!

1st Soup Swap: January 22nd

Hey all, so we are jumping in with both feet and planning our first Soup Swap for the evening of Monday January 22nd (International Soup Swap Day is the 23rd, but I have a class that night) with plans to have monthly gatherings towards the end of each month.

Please RSVP you intention to come to the January 22nd Swap by posting a comment to this post, or by email. Let us know what kind of soup you are bringing (to ensure we have a wide variety). If you have any trouble posting, just send me an email and I will post the variety you are making. The real issue is we have a good variety and the host(s) know how many to expect
In considering what soup you will bring, take a look at what soups others are bringing, if there are already several meat-based soups being made, consider making a vegan or vegetarian recipie; if all the soups listed are light and brothy, consider making a hearty stew or chowder. All manner of stews, chowders, gumbos and soups are welcome ~do keep in mind if the soup lends itself to freezing.

WHAT TO BRING:
6 quarts of soup, divided into 6 single quart containers. This applies whether you are a couple, family or individual. You bring 6 and you take 6 home. Make sure that the containers you use hold one quart, can go in the freezer, and that you feel comfortible sending them off with fellow soup swappers (who will hopfully return them at the next months gathering)
Please lable each container with the name of the soup, and if it contains anything folks shouls know about (nuts, meat, dairy, etc.) It would be great if folks could bring copies of their soups recipie to send along as well.

Location
To Be Announced (I will update this post with the address)