Saturday, February 2, 2008

01.02.08: Blue Cheesy Parsnip + Veggie Stew

As an experiment today, alongside his soup-by-donation, Carlo offered a substantial lunch plate of rich vegetable stew with fresh tofu on a bed of aromatic pearl barley for the set price of £2.80. I sent an e-mail round the businesses in the Yards and the set lunch proved to be very popular. While some of the people who came in had soup as well as stew, most of those who opted to pay for the stew failed to make an additional donation for the soup. Indeed, the lunch plate was so substantial that few bothered with soup and there was masses left over. Which is a shame, because this was a wicked soup, made with gorgonzola blended with an ultra smooth parsnip puree.

The incorporation of cheese into a Soup Kitchen recipe, based upon a roux, was unprecedented and the danger of doing that was quickly demonstrated by the first person, Linda Brooker. Lactose intolerant, Linda emphatically does not do cheese. So she had the stew instead. Likesay, though, the soup was awesome. I'll be eating it all weekend. Maybe with cauliflower and broccoli florets?

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