Night of the Ashen Soup

Last night’s fantastic Soup & Bread was a night of uncommon synchronicity: Of our five soup cooks, FOUR turned up toting pots of something pureed and pale. “Didn’t it say that in the memo?” quipped Stephanie Izard. “That it had to be beige?”

We had spicy “caulichowder” with bacon from Jason and Danielle Bitner; avoglemono from Helen Tsatsos; creamy root vegetable (dressed with candied pecans) from Jenny and Nancy Hines; and parsnip-pear-pistachio soup — dressed with romesco sauce and preserved lemons,  from the team of Izard and Heather Shouse.

Oh yeah – did I mention STEPHANIE IZARD made soup this week? She was supercharming, gracious to all the swooning fans, and the soup was deeelicious. She and Heather – who coauthored the forthcoming “Girl in the Kitchen: How a Top Chef Cooks, Eats, and Shops” — promise to get me the recipe soon.

And, oh yes! —  bucking the trend, Mike McDermott , coowner of Smoque BBQ, turned out a dark, decidedly non-beige, and allegedly devastating brisket chili. Thanks so much to all!

It was Ash Wednesday, but DJ Rob Miller did not heed my request for “songs of repentance and deprivation” — instead he kept the bowls spinning with a set of soup-friendly tunes of indulgence and sin. Hopefully  that won’t put off the folks at the First Presbyterian Church food pantry, on whose behalf we raised a whopping $552. And by “we” I really mean “you” — all of you who came, ate, and donated. Thanks so much to all!

And watch this space for next week’s lineup, coming soon.

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Soup cooks 3/9

We had a banner week this week — so many fantastic soups; so many hungry people. And so many babies. Where did all those babies come from? (Wait, don’t answer that.)

Recipes are trickling in for David Kodeski’s dreamy congee, Kitty Tataryn’s roasted red pepper, and other soups of the day. Will have those posted soon. I should also give a quick shout out to both La Farine, which piled my Jeep so full of bread it smelled like a bakery at 5 am, and to Anne  from Crumb, who brought a half-dozen whole wheat boules and some amazing spicy cheddar bread. We also raised a cool $575 for the good folks at Benton House, in Bridgeport. It was great to see how they rallied their people to come out and show their support. Come back soon, y’all.

NOW, on to next week. It’s a doozy.

Stepping up to the trusty crocks we have:

Jason and Danielle Bitner, founders of The Betterment Society and proud parents of adorable Hollis, pictured above

The lovely and talented Helen Tsastos (Rock Candy by Helen), who promises her yiaya’s avoglemono

Our friends at Smoque BBQ, with chili

Bitchin’ babysitter Jenny Hines, teaming up with HER MOM, Nancy, for something vegetarian.

Time Out Chicago senior food and drink correspondent Heather Shouse, whose book Food Trucks comes out next month

and America’s sweetheart, Top Chef Stephanie Izard, the Girl behind The Girl & the Goat, where I’m still trying to get a reservation

All that, plus more soup from our friends at Hull-House, bread from La Farine, and the musical stylings of DJ Rob Miller. All proceeds benefit the food pantry at Woodlawn’s historic First Presbyterian Church.

See you there!

Soup cooks, Jan. 19

Technical difficulties (#$@$!% camera) have prevented the timely posting of tales from this week’s Soup & Bread, but trust me, it was great. Busy but not mobbed, delicious soups, nice people, only minor reheating issues … the usu. And the sweet bonus of $420 raised for Ravenswood Community Services. We will hopefully have recipes — and photos — for you soon.

In the meantime, let’s look to the future. Cooking next week we’ve got:

Luthier and Tangleweed bassist Paul Wargaski, who last year made an amazingly delicate and pretty Matzo Ball with Braised Fennel soup.

Mana Food Bar chef Jill Barron, who promises Green Curried Butternut Squash soup.

Her Division Street neighbor Carol Watson, proprietor of Milk & Honey, who was saying something about potatoes, roasted garlic, and leeks.

Sarah Dandelles — dog lover, bike and parks advocate, music maven, art teacher, and director of dance/movement education at the Old Town School — who is fine-tuning something vegan and gluten free.

Sound Opinions producer Robin Linn, whose 40 Watt Garlic Soup was one of my favorite surprises last year. Wards off both vampires and the common cold.

And, this just in, a return visit from Bloodshot Records‘ chief executive sausage-maker Rob Miller, toting a pot of Venison Chili.

I also believe that next week we’ll be reaping the bounty of the first homework assignments in Chef Jeanne Kraus’s baking class at the Illinois Institute of Art Culinary School, to supplement the bread contributed by the generous bakers at La Farine.

All donations raised on the 19th go to the Irving Park Community Food Pantry.

And, that’s it. Short and sweet. See you next week!

ETA: Forgot to mention the other bonus next week — DJ Peter Margasak. Thanks P!

Spinach and Rice Soup

From Rob Miller/Bloodshot Records

Makes about a half-gallon

[Ed: This rich, creamy soup is deceptively simple and eminently satisfying. It can be, says Rob, “As zesty as you want to make it [and is] an excellent soup to make the day before serving. Call it ‘Zuppa di Spinaci e Risotto’ if you’re looking to impress your friends or make it sound fancier.”]

Ingredients

1 ½ pounds of fresh spinach, thoroughly rinsed

1/4 cup extra virgin olive oil

4 large garlic cloves, minced

1 (normal human) thumb-sized piece of ginger, peeled and minced

2 fresh cayenne peppers (If you like it milder use just one, if’n you like it SPICY use Thai bird’s eye peppers.), finely chopped. Use gloves or wash your hands thoroughly afterwards. Trust me—learn from my mistakes.

1 red pepper, cored, chopped and thinly sliced

1/2 cup + arborio (risotto) rice

5 cups chicken or turkey stock (can substitute vegetable stock, if so inclined)

Pecorino Romano cheese, grated

Salt and pepper

Preparation

Wilt the spinach in a large pot with a pinch of some sea salt. Drain well and SAVE THE LIQUID!

Chop the spinach finely until it is kind of a coarse puree. (Don’t worry, it’ll taste better than it looks at this point.)

Heat the oil in the pot using medium/low heat. Add the ginger, cayenne peppers, and garlic and sauté for 3-4 minutes until odors are released. Add the rice and coat thoroughly.

Add the stock and saved spinach water. Bring to a boil, then reduce heat and simmer for 7-10 minutes.

Add the spinach, red pepper, and salt and pepper to taste; stir. Let simmer for 5-7 minutes more, until the rice is tender.

Serve with grated Pecorino on top.