Soul food with Jenny Morris

Soul food with Jenny Morris

It is a day when everyone comes together. They forget that they are in competition with each other; they forget that they would normally invoice for their time. It is a wonderful time of caring and sharing.

I am of course talking about the Soup Kitchen in the Cape Quarter Square on Tuesday, July 18, which I will be hosting. This is where politicians like Helen Zille will join musicians like Dr Darren Green, Robin Peters (‘The Voice SA’ finalist) and JP Robberts, who will be singing while they chop. Young and old will come together to fill the bellies of the cold and hungry, even if it is only for one night.

There are wonderful organizations out there that feed and shelter the hopeless and homeless, but this takes money, so we are going to bake muffins and ask corporates to please buy them for their staff. They are priced at R20 each. The sale of one muffin will give two people a safe, warm shelter for a night, so please ask the organizations you work for to please order muffins from us. This can be done by emailing me Jenny Morris at jennym@gigglinggourmet.com.

In case you were unaware, soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Now, we can’t do any of that without ingredients, so we are calling on the public to donate fresh vegetables, cans of food and their time so we can make hundreds of litres of soup.

The Shoprite Group has a robust hunger relief programme in place to address the food security challenges faced by so many people across the African continent on a daily basis. In addition to making surplus food from its stores available to hundreds of verified non-profit organizations collectively feeding thousands of hungry people daily, Shoprite’s Mobile Soup Kitchens have been serving vulnerable communities on a daily basis for over a decade.

The Group is also committed to taking hands with local partners to respond to the needs of the communities in which it operates.

Following the severe Cape Storm in early June, the Shoprite Mobile Soup Kitchen served warm meals to more than 1300 people in various affected township areas, including Gugulethu, Kleinvlei, Delft and Wesbank.

They also reached out to The Haven’s 15 night shelters across the Western Cape with non-perishable food items and blankets following the additional pressure on the shelters’ resources due to an influx of vulnerable community members.

You too can make a difference on July 18 with Jenny Morris

I want to say a BIG thank you to Shoprite Checkers, Sasko, Mambo’s Plastics, FNB, Coco Cola, Heart Radio, The Next 48hOURS, Cape Quarter, and everyone else that has offered their help and hands to make this day possible.

If you can’t join our kitchen, you are welcome to drop off a few cans at Yumcious Café in the Cape quarter Square. (Call us on 021 418 8000.) You could also make a pot of soup in your own kitchen and share it with the homeless in your area.

Let’s join hands and chop, chop, chop on July 18.

Let’s make some soup the Jenny Morris way

Quick Mushroom Soup

Serves 4 – 6

Never wash a mushroom; it is grown in sterile conditions and just needs to be brushed clean. Use the freshest, most unblemished mushrooms you can find.

Ingredients:

2 tablespoons butter

2 leeks, white part only, thinly sliced

3 cloves garlic, finely chopped

1 carrot, peeled and finely diced

1 stick celery, finely sliced

1kg button mushrooms

1 level teaspoon dried tarragon

2 tablespoons old brown sherry

1 cup chicken stock

2 cups milk

Seaweed salt

Freshly ground black pepper

½ cup fresh cream

4 tablespoons snipped chives

Method:

Heat the butter in a saucepan and cook the leeks, garlic, carrot and celery till they are wilted. Add the mushrooms and tarragon and cook till the mushrooms soften, stirring all the while. Add the sherry and cook for 2 minutes.

Add the chicken stock and simmer for 10 minutes, then add the milk and cook for 1 minute. Season with salt and pepper, and remove from the heat.

Transfer to a liquidizer and blitz till smooth, adding more milk if necessary. Return to the saucepan and heat through gently. Stir in the cream and chive, and serve.