Soup’r Delicious 2014
Jacob’s Charity: The Helpers Fund
WEEK 4: March 24-28, 2014

This soup will be featured at the cafe for one week in March as part of our Soup’r Delicious charity event. Check back for the complete Soup’r Delicious schedule! Each participant chooses a charity and 50% of their soup sales will benefit the selected not-for-profit.

Soup’r Delicious 2014
Jacqueline’s Charity: World Awareness Children’s Museum - go! Where Children Discover the World
Week 2: March 10-14, 2014

This soup will be featured at the cafe for one week in March as part of our Soup’r Delicious charity event. Check back for the complete Soup’r Delicious schedule! Each participant chooses a charity and 50% of their soup sales will benefit the selected not-for-profit.

Āsh (Persian: آش‎) is part of Iranian cuisine, similar to soup but thicker, which is usually served hot. Depending on the type of āsh, it could contain different types of grain,legumes (chick peas, black-eye beans, lentils),vegetables, herbs (parsley, spinach, dill, spring onion ends, coriander, dried mint), onions, oil, meat, garlic,reshteh (in Ash Reshteh) and spices, such as salt,pepper, turmeric, saffron, etc.

Recipe Yield: 2 gallons

1 chicken breast, skinned and deboned
1 bag of spinach
1 bunch of parsley
6 bunches of scallions
1 large onion
8-10 very small potatoes
1 cup of long grain rice
1/2 cup kidney beans
1/2 cup navy beans
1/2 cup of other beans (not lima)
1/2 cup of chickpeas
3 tbsp of dried leeks
3 tbsp of dried basil
2 tbsp of cilantro
salt to taste
pepper to taste
1 eight quart pot

Wash the chicken thoroughly, cut into pieces not too small
Put in pot with about half a pot of water and start cooking
Take the stems off the spinach leaves.
Wash the spinach thoroughly until no sand is in the bottom of the washing basin
Put into the pot to cook
Cut the tops off the parsley stems and wash thoroughly until no sand left
Put into the pot
Cut the green parts of the scallionsinto 1/2 inch pieces
Wash thoroughly and put into the pot
Cut up the large onion into small pieces and put into the pot
Add the rice, beans, and chickpeas
Add the leeks, basil, cilantro, salt, and pepper
Wash the potatoes and put into the pot
Add water to bring up to the 3/4 mark
Bring to a boil and then put on a low simmer until the chickpeas and beans are cooked.
Probably at least 2 hours on low

Garnish:
yogurt

Soup’r Delicious 2014
PJs Charity: APE’s Rocky Horror Picture Show
WEEK 3: March 17-21, 2014

This soup will be featured at the cafe for one week in March as part of our Soup’r Delicious charity event. Check back for the complete Soup’r Delicious schedule! Each participant chooses a charity and 50% of their soup sales will benefit the selected not-for-profit.

Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may includemeat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, orbaking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. Versions can be found in American, African, European, Middle Eastern, Caribbean, and Asian cuisine.

Since PJ normally makes this soup without a recipe, the following is just a rough guideline to follow:

Start off by boiling a turkey breast in a stock pot..Add carrots, 1 onion halved and celery. Boil to create stock..remove the turkey and strain the stock. Disgaurd boiled veggies. Remove the meat from the bone in small pieces.. add to stock. Then, add garlic powder, onion powder, parsley flakes, and paprika. To taste. Then add your veggies.. carrots, corn, green beans ,celery simmer until all is tender.. add egg noodles.

Dumpling. Make stuffing on the dry side.. then use baking mix and follow normal dumpling inteructions..combine the two and add to soup.. cover and wait about 10 mins till dumplings are done..then enjoy