Posts Tagged ‘Grace Tran’

February 9 soup squad

February 13, 2011

Behold, our awesome soup team from this past week. From left to right, Grant from Hull-House, with a terrific split pea soup they donated at the last minute. I wish I had had some Tupperware on hand to take the extra home, because for the first time all soup season, we had LEFTOVER SOUP.

Next to Grant, obscured by hungry soup fiend: Richard Stacewicz, Dan Miller, and Simon Tankard, who come as a set. I haven’t gotten Richard and Dan’s recipes yet, but Simon produced a wonderful New Zealand sweet potato soup.

Next to them, the lovely and talented Kathleen Judge, with a veggie tortilla soup, and Miss Jeanine O’Toole, rescheduled from our snow day, with “Peanuts O’Toole.”

Next to her, Grace Tran and her very tasty vegan roasted root vegetable soup, and next to her, Tim Fister, who brought, with Andrea Lee, a terrific salt cod and chorizo chowder (!) that I’m hoping to get the recipe for soon. And on the end, Jessica Jordan, with a vegan tortilla soup!

Not shown, still one more soup cook, John McKevitt, who got stuck in Madison with car trouble. He’s another refugee from February 2, and I do hope we can get him back on the soup line soon, because I am dying to try his promised Groundhog Day-themed soup.

All in all, a great night of soup. Many thanks to all the cooks, to DJ Bob Weston, and to YOU, for donating a tasty $509 into the kitty. All of it goes to Help Ease Local Poverty, a program of the Jane Addams Hull-House Association.

Advertisements

Vegan Roasted Root Vegetable Soup

February 13, 2011

From Grace Tran

Serves: A lot

It took a while for Grace to reheat her soup on Wednesday, but it was so worth the wait — I was expecting sweet potatoes and turnips, and instead got surprising, light and sprightly parsnips and celery root, mixed with earthy nutmeg. So good!

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 leeks, white and tender green parts only, thinly sliced
2 garlic cloves, minced
1 cup pearled barley
8 cups low-sodium vegetable broth
4 cups water
10 thyme sprigs
2 bay leaves
½ pounds celery root, peeled and cut into ½ inch cubes
1 pound parsnips, peeled and cut into ½ inch pieces
salt and freshly ground pepper
1 pound baby spinach
1 teaspoon freshly grated nutmeg

Preparation

Preheat oven to 400 F.  Toss celery root and parsnip with olive oil.  Roast for 35-45 minutes.  Stir occasionally.

In a large pot, heat the oil. Add onion, leeks and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir in the barley.  Add vegetable broth, water, thyme and bay leaves and bring to a boil. Add celery root and parsnips and season with salt and pepper.  Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes to an hour.

Stir in the spinach and nutmeg and simmer for 5-7 minutes.  Season the soup with salt and pepper and serve in deep bowls, along with hearty, whole-grain rye bread

Soup cooks, February 9

February 4, 2011

We are back! The streets are plowed … kind of. The power is on. The crock pots are plugged in. Or, they will be on Wednesday. And we’ve got a super lineup of soup cooks just waiting to feed you. To wit:

Artist and shadow-puppeteer extraordinaire Kathleen Judge

Compass Counseling supervisor and Chicago Youth Community Film Festival organizer Grace Tran

Andrea Lee and physicist Tim Fister

Jessica Jordan, crafter and manager of Ray’s Bucktown B&B

Back for another year, the power trio of Simon Tankard, Richard Stacewicz, and Dan Miller

and, rescheduled from our snow day, John McKevitt, who will be thawing out the Groundhog Day-themed soup he made this week, and the lovely Miss Jeanine O’Toole.

Special guest, DJ Bob Weston. All proceeds benefit HELP, or Help Ease Local Poverty, a program of the Jane Addams Hull House Association.