“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; it starts with good water and needs time to simmer to reach full flavor.” -Marge Kennedy
In honor of the main ingredient in most kitchen products, we offer GREAT soup options with our key ingredient WATER. Honest to goodness tap water. How many times in the course of preparing even a simple meal do we take for granted the simple aspect of turning on our faucets to use that liquid gold? We are generally secure in the knowledge that we have good, safe drinking water that enhances some aspect of food producing to food preparation. How lucky are we for this luxury and how much we take this simple act for granted!
Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and traveling cultures, rich and poor, healthy people and invalids. Soup (or stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and yes even canned tomato…are all variations on the same theme.
The common factor in all of these historical, geographic, cultural aspects of soup…WATER! While our early ancestors may have employed hot water to heat foods in natural containers, the cooking technique of boiling was not commonly used until the invention of waterproof and heatproof containers about five thousand years ago. Boiling also permitted the fuller use of animal and plant products into stocks and broths while expanding the range of foods that our ancestors consumed.
Could there be anything more satisfying than employing the ancient art of soup making? We will tantalize you with several selections of the Water Festival finest offerings to warm the cockle of your heart!
The Soup Kitchen will be available on the day of the Festival (March 19th) from Noon-2 PM. There will be three soups available for purchase, made with the best ingredients available.