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Selected by Cleveland Friends

1 “Good make good Friends.” Anonymous New England poet

Cleveland Meeting Religious Society of Friends 2020 2 Cold Soups

Cold and Coconut 5 Summer Strawberry Soup 6 Chilled Cucumber Yogurt Soup 6 Cold Beet Soup 7

Hot Soups

Potato 8 Portuguese White Bean Soup 8 Lentil Soup 9 Black Bean Soup 10 Chana Masala 11 Tunisian Soup 12 Cabbage Soup for a Meal 13 West African 14 Keswick Youth Hostel Soup 15 Golden Summer Soup 16 Robin’s Black Bean Soup 17 Carrot Ginger Soup 18 Bean & Pasta Soup 19 Broccoli Cheddar Soup 20 Cauliflower Soup 20 Corn with Red Peppers & Rosemary 22 African Root Soup 23 Split 24

3 Friendly Food for Thought

“Sixth Day: Spent part of this day and the evening in assisting my workmen in slaying a fat and laying it away for part of our win- ter's provision. After which, my mind was seriously impressed with the subject and led to take the view of the whole process and the extraordi- nary change that had taken place in so short a space with a strong, well- favored, living animal, that in the morning was in a state of health, vig- or, and comely proportion, and at the close of the evening, all its parts were decomposed, and its flesh and bones cut into pieces and packed away in a cask with salt to be devoured by the animal man – it's entrails already devoured by the swine, and it's skin deposited with the tanner, to be converted into leather for man's use.

What a wonderful wreck in nature, affected in so short a period by two or three individuals, but which cannot be restored to its former state by all the combined power and wisdom of all the men in the universe, through all the ages and generations of men.

My meditation hereon produced this query: Is it right, and consistent with divine wisdom, that such cruel force should be employed and such a mighty sacrifice be made necessary for the nourishment and support of these bodies of clay? Or is there not a more innocent and more consistent medium to be found, amply to effect the same end of man's support? And if so, will it not become a duty? If not for the present generation, for those in future to seek it and employ it.” Elias Hicks The Journal of Elias Hicks, 31 of 12th Month 1813

4 Cold Soups

Cold Carrot and

Ingredients ¾ cup finely chopped scallion 1 small , chopped (about 2/3 cup) 1 tbs finely grated, peeled gingerroot 2 tbs unsalted 1 tbs curry powder 1 ½ lbs , peeled and sliced thin (about 4 cups) 2 ½ cups vegetable 1 - 1 ½ cups unsweetened coconut milk 1 tbs fresh lime juice Ice water for thinning soup Trimmed scallions for garnish Preparation In a large saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixture covered for 20 minutes until carrots are very soft. In a blender, purée mixture in batches with coconut milk until very smooth, transferring as puréed into a bowl. Stir in 1 tbs lime juice and chill soup for at least 6 hours or overnight. Thin soup with ice water and season with additional lime juice, salt and pepper. Garnish with trimmed scallions. (Makes about 6 ½ cups)

Submitted by Chris Farrand

5 Summer Strawberry Soup

Ingredients 2 cups vanilla yogurt ½ cup orange juice 2 lbs fresh strawberries, halved (8 cups) ½ cup of sugar Additional vanilla yogurt and fresh mint leaves (optional) Preparation In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired. (Makes 6 servings) Submitted by Wendy Bartlett

Chilled Cucumber Yogurt Soup

Ingredients 32 oz plan, low fat yogurt 1 medium cucumber, peeled and grated, reserving a bit for garnish Juice of 1 lemon 3 tbs dried mint 2 cloves of , grated 1 tsp salt 2 tbs for garnish Preparation In a large bowl, whisk together yogurt with grated cucumber, lemon juice, dried mint, grated garlic and salt. Chill for 2 hours or overnight. Garnish with grated cucumber and olive oil. (Makes 6 servings)

Submitted by Chris Farrand

6 Cold Beet Soup

Ingredients 2 lbs fresh beets (about 5 beets) 2 cups vegetable stock 16 oz sour cream ½ cup plain yogurt 2 tbs fresh lemon juice 2 tsp vinegar 1 ½ tsp fresh ground pepper 2 cups diced cucumbers, seeds removed ½ cup scallions 2 tbs fresh dill Preparation Boil the beets in a pot of salted water, uncovered, until they are tender. Remove beets with a slotted spoon a set aside. Strain liquid through a fine sieve and let cool. In a large bowl, combine the beet juice, vegetable stock, sour cream, yogurt, lemon juice, vinegar, 1 tsp of salt and pepper. Whisk together. Peel the cooked beets and dice into medium size pieces. Peel cucumbers, removing seeds, and dice. Add beets, cucumbers, chopped scallions and dill to the soup. Chill soup for at least 4 hours. Season to taste. Add dollop of sour cream when serving. (Makes about 6 servings) Submitted by Chris Farrand

“[I] believe where the love of God is verily perfected and the true spirit of government watchfully attended to, a tenderness toward all creatures made subject to us will be experienced, and a care felt in us that we do not lessen that sweetness in life in the animal creation which the great Creator intends for them under our government […]” John Woolman (Journal 2 of 6th Month 1772)

7 Hot Soups

Potato Leek Soup

Ingredients 6 potatoes 1 large leek 4 cups milk/vegetable broth Butter Preparation Chop leeks into thin slices and fry in butter until soft. Peel potatoes and cut into small pieces and boil in salted water until soft. In a food processor, combine batches of leek and potatoes with enough milk to facilitate puréeing. Once all potatoes and leek are puréed, put in a pot and add milk/vegetable broth mixture. (The more milk there is in the mixture the richer the soup). Heat mixture and add a big glob of butter, salt and pepper to taste. Heat up, but do not allow to boil. Garnish with parsley and more butter. (Makes about 6 servings) Makes a good chilled summer soup too, but skip the butter. Submitted by Chris Farrand Portuguese White Bean Soup

Ingredients

1 cup chopped 2 tablespoons vinegar 1 garlic clove, minced 1 tablespoon fresh lemon juice 2 tablespoons olive oil 2 cups veggie stock or water 1 yellow pepper 1 can undrained cannelli beans 1 bay leaf Pepper to taste Salt Chopped fresh parsley ½ teaspoon ground fennel 1 medium potato 8 Sauté onions and garlic in oil, for about 5 minutes. Chop and add pepper, bay leaf, salt, fennel and cook 5 minutes. Cube potato and add to pot with vinegar, lemon juice and stock. Cover and simmer 15 minutes. Stir in beans and reheat. Add to taste and serve with parsley. For Meeting – 24 servings: 8 onions, 6 garlic cloves, bunch of oil, 3 peppers, 6 bay leaves, 3 pinches salt, 3 teaspoons fennel, 6 potatoes, 12 tablespoons vinegar, 6 tablespoons lemon juice, 6 cups stock to make – add 6 at Meeting, 6 cans beans. Submitted by Jo Steigerwald Lentil

Ingredients 1 zucchini quartered quartered lengthwise and cut into 1/2" slices 1 yellow squash quartered lengthwise and cut into 1/2" slices 1 tbs coconut oil ½ red bell pepper diced ½ tsp dried thyme ½ yellow bell pepper diced ⅛ tsp cayenne pepper ½ onion diced 6 cups vegetable broth 4 cloves garlic minced 1 ½ cups lentils 1 tsp salt 1 tbs soy sauce or tamari ½ tsp pepper ½ tsp sesame oil ½ tsp dried marjoram 1 14.5 oz can diced tomatoes (w/juice) Preparation Heat the coconut oil in stockpot medium heat. Add peppers and onions, stirring occasionally for 2 minutes. Add zucchini, yellow squash, garlic, salt pepper, marjoram, thyme, and cayenne and cook, stirring occasionally, for 1 minute. Stir in stock, lentils, and soy sauce. Increase heat to high, bring to a boil, then reduce to simmer. Cook until lentils are tender, about 30 min. Add sesame oil and tomatoes, stirring until the tomatoes are heated through. (Makes about 8 cups) Submitted by Brian Baker

9 Black Bean Soup

Ingredients 1 cup dry black beans, cooked 1 bay leaf ¼ cup oil ½ tsp thyme 1 cup chopped onion ½ tsp dry 1 cup chopped celery 1 to 2 tbs salt 2 cloves garlic, crushed or minced 2 peppercorns 2/3 cup raw brown rice 2 whole cloves 5 to 6 cups stock 6 tbs milk powder ⅛ tsp cayenne Ann’s note: optional, but soup is good with a dollop of plain yogurt) Preparation Drain the beans when they are tender and mash them slightly with a fork. Heat the oil in a large soup pot or pressure cooker that holds at least 4 quarts. Sauté the onions, celery, garlic and rice until the are soft but not browned. Stir in one cup of stock; and while continuing to cook over low heat, add the herbs and . You might want to put the bay leaf, peppercorn, and cloves in a teaball or a square of cheesecloth (Ann recommends this) Add the remaining stock and the black beans. Cover the pot and pressure cook for 10 minutes or simmer 2 to 3 hours Blend the milk powder with about ½ cup of the soup and add the mixture back to the pot (Ann’s note: this addition is not absolutely necessary) Variation – add a can of tomatoes and their stock for a thinner soup. Ad- just the seasoning. Submitted by Ann Randall

10 Chana Masala

Ingredients Vegetable oil or ghee 3 cloves garlic, smashed 1 tsp ground 1 in. knob of ginger, grated 1 tsp ground coriander 3 Thai chiles (for spicy) or 1 serrano 1 tsp caraway seeds chile (for less spicy), or 1 jalepeño 1 tsp mustard seeds (for barely spicy) ½ tsp ground fenugreek 2 cups freshly diced tomatoes with 1 tsp powder their seeds and juices, or 1 15 oz ¼ tsp ground cardamom can of whole tomatoes, chopped ¼ tsp asafetida (optional) Kosher salt 1 yellow onion, diced 4 cups cooked chickpeas or 2x15 oz 3 cloves garlic, smashed cans, drained and rinsed 1 can full fat coconut milk Instructions Heat a large skillet or dutch oven over medium heat. Add enough oil or ghee to coat the bottom of the pot, then add spices and toast until sizzling and fragrant. Add diced onion and toss to coat in the spices, cooking until the onion has softened and taken on a little colour. Add the smashed garlic cloves and chile, then grate ginger directly inot the pan. Stir to combine and saute until the garlic and chiles have softened. Add tomatoes and their juices and stir, cooking until tomatoes have softened and are warmed through. Turn off the heat and transfer the contents of the skillet to a blender. Blend until smooth. Return the sauce to the pan and turn the heat back on to medium. Add salt to taste. Add chickpeas and coconut. Stir to combine, then simmer uncovered for 20-30 minutes, until chickpeas are soft and the sauce is thick. (8-10 servings) Submitted by Katharine Flynn-Wilson

11 Tunisian

Ingredients 1 15 ounce can of chickpeas 1 cup lentils 1 stick 7 cup water 2 tablespoons olive oil 4 cups minced onion 1 big clove minced garlic 2 teaspoons salt 1 teaspoons tumeric 3 teaspoons ground cumin 2 to 3 bay leaves 1 - 28 oz. can tomatoes Preparation Cook lentils with cinnamon in water until tender, about 30 minutes. Add drained and rinsed chickpeas. Meanwhile, heat oil and sauté onion, gar- lic, and all the herbs until the onions are soft. Add to beans, add toma- toes, cook about 15 minutes more. Season with s+p, lemon juice; serve with plain yogurt. (Makes 6 servings) For Meeting: multiply chickpeas, lentils, olive oil, garlic, turmeric, cumin, bay leaves and tomatoes by 3. Use one, 3 pound bag of onions. Use just 2 teaspoons salt (people can add when eating). To make for Meeting, saute onions and spices in oil, then add to lentils and 8 cups of water in a crock- pot on high for 3-4 hours, or on the stove until lentils are tender. At Meet- ing, add tomatoes and chickpeas and bring to a bubble, then turn down until after Worship. Submitted by Jo Steigerwald

12 Cabbage Soup for a Meal

Ingredients ¼ cup oil ½ cup chopped fresh parsley 1 ½ cups chopped onions 1 bay leaf 2 tsp minced garlic Salt to taste 1 cup chopped carrots 1 tsp thyme 1 cup chopped celery ½ cup dry soybeans, cooked 2 ½ cups diced potatoes ½ cup raw whole wheat berries, 7 to 8 cups of cabbage, shredded and cooked chopped into ¾ inch pcs (about 2 lbs) ¾ cup raw brown rice, cooked 8 cups stock 3-4 chopped tomatoes ½ to 1 cup tomato sauce 2 ½ cups yogurt Preparation Heat the oil in a large soup pot or dutch oven; sauté the onions, garlic, car- rots, celery and potatoes for about 10 minutes, until the onions are soft and transparent and the potatoes are translucent. Add a little more oil and stir in the cabbage; sauté until the cabbage is soft and its volume is reduced. Stir in the stock, all of the seasonings, plus the soybeans, wheat and rice. Bring the mixture to a boil, lower the heat, cover, and simmer about ½ hr. Just before serving, stir in the chopped tomatoes. Top each cup of soup with ¼ cup of yogurt (or use 2 tbs of grated cheese or cottage cheese). Submitted by Ann Randall

13 West African Peanut Stew

Ingredients 1 tbsp olive oil ¼ tsp crushed red pepper 4 cloves garlic 1 6oz. can tomato paste 1 tbsp grated fresh ginger ½ cup natural style peanut butter 1 (about 1 lb.) 6 cups vegetable broth 1 medium onion 1/2 bunch collard greens (4-6 cups 1 tsp cumin chopped) Optional Garnishes: 1/4 bunch cilantro; 4.5 cups cooked brown rice; 1/3 cup chopped Preparation Peel and grate the ginger using a small holed cheese grater. Mince the garlic, and dice the onion. Sauté the onion, ginger, and garlic in a large pot with the olive oil over medium heat for 2-3 minutes, or until the onion becomes soft and translucent. While the onion, ginger, and garlic are sautéing, peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato cubes, cumin, and red pepper to the pot and continue to sauté for about 5 minutes. Add the tomato paste, peanut butter, and vegetable broth to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft. While the soup is simmering, prepare the collard greens. Use a sharp knife to remove each stem (cut along the side of each stem), then stack the leaves and cut them into 1/2-inch wide strips. Place the chopped collard greens in a colander and rinse very well Once the stew has simmered for 15-20 minutes and the sweet potatoes are very soft, stir in the collard greens. Let the stew simmer for about 5

14 minutes more, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew. Finally, taste the stew and add salt or red pepper, if desired. Serve the stew with a scoop of cooked rice (about 3/4 cup), a few chopped peanuts, fresh cilantro, and a drizzle of sriracha, if desired. Submitted by Sarah Marlowe (virtual attender from Louisville)

Keswick Youth Hostel Soup

Keswick Youth Hostel soup, because it is my recreation of a soup I had in a youth hostel in Keswick, England.

Ingredients 1 onion, chopped 2 carrots, grated 4 cups vegetable broth. Ideally this will come from some sort of yeast- based bouillon, as the original was Vegemite-based. One cup dry red lentils 1 1/2 tsp cumin 1 tbs chopped parsley if you're feeling fancy Preparations Saute onion and grated carrot in some oil. Add the vegetable stock and cumin and lentils. Simmer until the lentils disintegrate. Generally a good idea to add the parsley toward the end of the cooking time.

This makes three or four large bowls. Probably closer to 3. Submitted by Robin Snyder

15 Golden Summer Soup

Ingredients 1 ½ cups chopped onions 2 tbs canola or other vegetable oil 1 cup peeled and diced carrots 2 ½ cup peeled and diced sweet potatoes 6 cups water 4 cups diced yellow summer squash 2 cups fresh or frozen corn kernels ½ tsp turmeric 4 tsp fresh lemon juice 2 tsp salt 1 tbs chopped fresh sage (1 tsp dried) Freshly ground black pepper to taste Grated Monterey Jack cheese or reduced-fat sour cream Chopped fresh parsley or snipped fresh chives Preparation In a soup pot, sauté the onions in the oil on medium-high heat for 2 min- utes. Add the carrots and about 1¾ C of the sweet potatoes, stir well, and cook for 1 to 2 minutes. Add 3 C of the water, cover, and bring to a boil; then lower the heat and simmer for about 10 minutes, until the potatoes are soft. Puree the mixture in a blender or food processor until smooth and set aside. Meanwhile, bring the remaining 3 C of water to a boil. Carefully add the rest of the sweet potatoes and simmer for 5 minutes. Ease in the summer squash, corn, turmeric, lemon juice, and salt, cover and simmer for 10 minutes. Stir in the sage and the reserved puree. Add pepper to taste. Gently reheat, if necessary. Top with grated cheese or a dollop of sour cream and sprinkle with parsley or chives. Submitted by Ann Randall

16 Robin’s Black Bean Soup

Here is a recipe for the black bean soup that I sometimes bring to meeting. It's based on the recipe in Perennial Palette, a Culinary Arrangement of Recipes by the Southborough Gardeners. Probably not to be found in your local library. I lowered the amount of jalapeno and added in . This is enough to serve a typical meeting for worship. Ingredients 1 red bell pepper, finely chopped 3 cups finely chopped onions 6 garlic cloves, minced 1 jalapeno, minced. Do include the seeds. Or maybe use ground cayenne pepper. Or, if you have it, ground smoked Chipotle. That's pretty wonderful. Some smoked paprika. Half a teaspoon? Probably more like a teaspoon. 2 teaspoons ground cumin 8 cups of vegetable broth, not from scratch 2 15 oz cans of tomatoes 4 15 Oz cans of black beans Preparation Sautée the red pepper and some oil until softened. Add the onions, garlic, and jalapeno and continue to saute until the onions are translucent. Add the cumin, broth, and tomatoes and simmer for perhaps five minutes. Add the black beans and continue to simmer. Taste. If it's winter and the jalapeno was kind of wimpy, you'll need to add some more . If you have ground smoked chipotle, add that. In fact, you might want to do that instead of the jalapeno. I really like the double smokiness with the paprika. Taste some more. You may also want to add more paprika. Submitted by Robin Snyder

17 Carrot Ginger Soup Recipe

Ingredients 3 tablespoons butter 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin 2 cups chopped white or yellow onion Salt 1 teaspoon minced ginger 2 cups vegetable stock 2 cups water 3 large strips of zest from an orange Chopped chives, parsley, dill or fennel for garnish

Preparation Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprin- kle a teaspoon of salt over the carrots and onions as they cook. Add stock and water, ginger, and strips of orange zest. Bring to a sim- mer, cover, and cook until the carrots soften, about 20 minutes. Remove the strips of orange zest! It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste. Purée soup: Purée the soup with a stick blender, or working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt to taste. (You will need more salt if you are using home- made unsalted stock or unsalted butter.) Garnish with chopped chives, parsley, or fennel fronds. (Makes 4-5 servings) Submitted by Yvonne Nath

18 Bean & Pasta Soup

Ingredients 1 cup chopped carrots 1 15 oz can of cannellini beans, drained and rinsed 1 onion, chopped 2 cups vegetable broth 1 cup ditalini noodles (or other small pasta) 1 15 oz can of diced tomatoes (or a cup of fresh tomatoes, diced) 1 pinch of thyme 1 pinch of oregano 1 pinch of basil Olive oil Preparation Chop the onion and sautée in olive oil until soft. Slice the carrots. Add the onion, carrots, tomatoes and cannellini beans, thyme, oregano and basil to the vegetable broth and cook until the carrots are soft. Add salt and pepper to taste. Add 1 tbs olive oil to enhance taste. You can also add some wine to taste (¼ cup or so). In a separate pot, partially cook the ditalini (or other small pasta) until cooked but still firm. Combine pasta with the rest of the of the soup and cook together until the pasta is soft. You can also add chopped spinach at this time. Submitted by Chris Farrand

“The produce of the earth is a gift from our gracious creator to the inhabitants, and to impoverish the earth now to support outward greatness appears to be an injury to the succeeding age.” John Woolman, 1772

19 Broccoli Cheddar Soup

Ingredients 1 tablespoon butter 1 ½ cups coarsely chopped broccoli florets ½ onion, chopped 1 cup matchstick-cut carrots ¼ cup melted butter 1 stalk celery, thinly sliced ¼ cup flour 1 ½ cups shredded sharp Cheddar cheese 2 cups milk 2 cups vegetable stock Preparation Melt 1 tablespoon butter in a skillet over medium-high heat. Sautée onion in hot butter until translucent, about 5 minutes. Set aside. Whisk ¼ cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour milk into flour mixture while whisking constantly. Stir stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sautéed onion, and celery; simmer until vegetables are tender, about 20 minutes. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste. Submitted by Molly Hinshaw

20 Cauliflower Curry Soup

Ingredients 2 tbs olive or peanut oil ½ tsp whole cumin seeds ¼ tsp whole fennel seeds 1 medium onion, peeled and chopped 1 medium potato (about 6 oz), peeled and chopped 2 tsp peeled and chopped fresh ginger 2 cloves garlic, peeled and chopped 1 fresh hot green chili, chopped (more or less to taste) 2 tsp ground coriander 1 tsp ground cumin ¼ tsp ground turmeric ¼ tsp red chili powder or cayenne (to taste) About 3 ½ cups cauliflower florets (from about ½ a large 2.75 lb head) 2 medium tomatoes, peeled and chopped or 1 ½ cups canned chopped tomatoes 1 ½ tsp salt, or to taste (we wanted more) To finish (all optional) A couple spoonfuls heavy cream or dollops of yogurt ½ cup cooked basmati or other long-grain white rice Handful of fresh cilantro, chopped Freshly ground black pepper Lime wedges Toasted pita or naan wedges Preparation Heat oil in the bottom of a 4 to 5-quart pot over medium-high heat. Once hot, add the cumin seeds and a few seconds later, the fennel seeds. Pause 2 seconds and then add the onions and potatoes. Stir and sautée for 5 minutes. Add the ginger, garlic and green chiles and stir for 1 min. more. Turn the heat to medium low and add the ground coriander, cumin, tur- meric and red pepper. Stir for 1 minute. Add the cauliflower, tomatoes

21 and salt and stir for 1 minute. Add 4 cups water, stir, and bring to a boil over medium-high heat. Cover, lower the heat again, and simmer gently for 25 minutes. Let the soup cool slightly, then blend it to your desired texture. Taste for seasoning and adjust as needed. Ladle into bowls and add a dollop of yogurt or tiny swirl (about ½ teaspoon) heavy cream, if desired. Squeeze lime juice over, add a few grinds of black pepper and place 2 tablespoons cooked rice to the center of each bowl. Scatter with cilantro and serve with pita wedges on the side, if desired. Dig in. Submitted by Molly Hinshaw

Corn Bisque with red peppers and rosemary

Ingredients 4 tbs (½ stick) butter 2 cups chopped onions ½ cup diced carrot ½ cup diced celery 7 ½ cups frozen corn kernels, thawed, drained (about 42 oz) 1 tsp dried rosemary ¼ tsp cayenne pepper 6 cups stock 1 cup half and half 1 red bell pepper, chopped Preparation Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add onions, carrot and celery and sauté 3 minutes. Add 5 ½ cups corn, rose- mary and cayenne and sautée 2 minutes. Add stock and bring to boil. Re- duce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes. Working in batches, purée soup in blender. Return soup to pot. Mix in half and half and remaining 2 cups corn. Season to taste with salt and pepper.

22 Melt remaining 1 tbs butter in heavy large skillet over medium-high heat. Add bell pepper and sauté until almost tender, about 5 minutes. Stir bell pepper into soup. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls and serve. Submitted by Molly Hinshaw

African Root Soup

Place two large yellow onions in heated oil to soften. In a large pot, add vegetable broth or water to the onions. Add chopped root vegetables: carrots, potatoes, sweet potatoes, rutabaga, parsnip, turnips, yellow beets, whatever you have. Add chili peppers to taste. I love a couple of ancho chili with seeds re- moved. Use large pieces so the tender-tongued can remove them. The traditional soup is spicy. You can moderate that, but make sure to put in SOME chilies. I like to add a peeled and chopped apple for sweetness. Salt to taste. Simmer until cooked. When the vegetables are soft and a little while before serving, add chopped kale or other sturdy greens. Stir in a jar of smooth peanut butter. Simmer some more to let the juices swap. Enjoy. This is good reheated. Submitted by Diana Gurley

23 Split Pea Soup

Ingredients 2 cups split green peas 1 cup rice (optional) 1 cup (minimum) carrots, sliced 1 cup (minimum) celery, sliced 1 medium onion, diced 3 tablespoons oil (I use olive oil.) 3 cloves garlic (minimum!) diced Cumin (2 tsp minimum) Salt (2 tsp minimum. I find that unless you add this the split peas won’t “mush”) Pepper (I guess about ¼ tsp; to taste) Dried oregano (2 tsp) This is a very forgiving recipe. It’s second nature to me now so I really don’t have times in my head! Preparation Dice onions and garlic. Put in soup pot with oil, cook maybe 5 minutes. Add celery and carrots cook for another 5 minutes. Add spices then add at least 6 cups water. Turn up to boil. Add split peas and rice. Turn down to simmer at least ½ hour minimum. Check water level periodically and add 2 cups if it is getting low. Stir as split peas get soft, to mush. I would say within an hour everything is as cooked as it is going to get. I take off heat and let cool. Add 2 cups water if water is pretty much absorbed at this point. Soup is better next day. For me it’s more like a starter to which I add water as I use. The “starter” freezes well. Submitted by Josh Mendel

24 And now, how ‘bout dessert!

25 Acknowledgments

The recipes included in here were inspired by, and often modified from, various sources, which we acknowledge below:

Cold Carrot and Coconut Soup - From Epicurous, Gourmet, August 1994 Summer Strawberry Soup - From Taste of Home Chilled Cucumber Yogurt Soup - From thelemonbowl.com Cold Beet Soup - Modified from recipe by Ina Garten Potato Leek Soup - Merci Maman! Portuguese White Bean Soup - From Moosewood Lentil Vegetable Soup - Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin Black Bean Soup - From Recipes for a Small Planet Chana Masala - From Stir Indian Recipes.pdf Tunisian Tomato Soup - From Moosewood Cabbage Soup for a Meal - From Recipes for a Small Planet West African Peanut Stew - From Budget Bytes by Beth Golden Summer Soup - From Moosewood Restaurant Daily Special Keswick Youth Hostel Soup - Robin Snyder Carrot Ginger Soup - From Simply Recipes Bean & Pasta Soup - Chris Farrand Broccoli Cheddar Soup - From AllRecipes Cauliflower Curry Soup - From Smitten Kitchen Corn Bisque with Red Peppers & Rosemary - From Epicurious African Root Soup - Diana Gurley Split Pea Soup - Josh Mendel

“I was early convinced in my mind that true religion consisted in an inward life wherein the heart doth love and reverence God the Creator and learns to exercise true justice and goodness not only toward all men but also toward the brute creation; that as the mind was moved on an inward principle to love God as an invisible, incomprehensible being, on the same principle it was moved to love him in all his manifestations in the visible world; that as by his breath the flame of life was kindled in all animal and sensitive creatures, to say we love God … and at the same time exercise cruelty toward the least creature … was a contra- diction in itself.” John Woolman, 1772

26 27 On Pendle Hill… Peace

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