Soup’s On!

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For the last six Wednesdays, beginning with Ash Wednesday, my parish has been delivering soup weekly during Lent. Typically during Lent, they would have a noon Mass and then have a community soup lunch in the parish center, but since covid arrived last spring, this was their reaction to the cancelling: a limited delivery service for the remaining weeks of last year. In 2021, they started delivering right at the beginning.

It’s been a wonderful idea and example of works put into action. Every week, my family looks forward to seeing which soup is that week’s, and tasting something that we normally would not have made ourselves.

Since the kids are learning remotely, they are home to run outside when we hear the car in the driveway and bring in four soup-bowl sized containers filled with the steaming hot soup of the day along with four soft pieces of (usually sourdough) bread for dipping or spreading with butter on the side.

Every slurp of broth, every bite of fresh vegetables is a reminder of the greater community of the church. There are gatherings in the parish kitchen (covid protocols always in place), chopping, cooking, ladling, packaging, and delivering our midday bounty. And for us at home there is a brief respite from our individual remote workings to come together even for a moment for each of us to collect our containers, talk a minute about what kind of soup, and appreciate the greater community around us.

Creamy Vegetable Chowder, Hamburger Barley, Cheesy Potato & Corn Chowder, Tuscan White Bean, Rye bread, Corned Beef & Cabbage, and Chicken Pot Pie, Pastry round.
(c)2021

It is a time when all of us at home can come together to enjoy the offering midday, mid-week, mid-Lent. We share the same meal, unlike most lunches during the work and school day, and we ooh and aah as our taste buds come alive. A couple of times I was able to enjoy lunch with my kids when their lunches coincided with the delivery.

We find out that our parish cooks like pepper and/or garlic depending on the soup. In mid-March one of the soups that contained corn had the most delicious, crunchy kernels of corn. It tasted like summer corn and I savored every tiny bite. Chunks of tomato in the bean soup surprising me (in good ways) with its red broth rather than white. They were all delicious and filling and made for a wonderful, satisfying lunch. There was rye bread with the corned beef and cabbage soup and a cracker sized pie crust round to go with the chicken pot pie soup, both wonderful change-ups and delicious.

On the last day we received a cheerful card from the students in youth ministry. I’m already looking forward to next Lent and hoping that they do this again. I’m not ready to give up my weekly soup so I even made matzo ball soup on the weekend for Passover.

Card received from youth ministry.
(c)2021

I don’t have any of their recipes, but I’m sure varieties of them can be googled, so I will include the names of the weekly selections: Creamy Vegetable Chowder, Hamburger Barley, Cheesy Potato & Corn Chowder, Tuscan White Bean, Corned Beef & Cabbage, and Chicken Pot Pie.

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