she's a threadhead


Last Sunday, I hosted the Starving Artist’s Soup Kitchen: March & Peter Rahul of the Analog Preservation Network shared with us Hyperlink 1.0, a sort-of digital zine distributed on VHS. I didn’t actually meet Peter until Sunday night, (he was a friend-of-a-friend, although now we’re friends) but he is totally rad and did an awesome job introducing each tidbit of the viewing. This SASK was the smoothest yet, with around 17 attendees not including roommates. Woo!

sask: march

The Starving Artist’s Soup Kitchen takes place at the end of every month in my basement in Toronto, Ontario. The goal of event is to gather community and provide a platform for emerging artists to share their work. Plus, I make soup. Mmmm. 

The soup I served this time around was Roasted Red Pepper with a dash of sour cream. The crowd really seemed to dig it, so maybe you will too!

Roasted Red Pepper Soup
– a generous amount of olive oil
– 4 large potatoes, peeled
– 4 stalks of celery
– 1 large red onion
– salt n’ peppa
– 2 jars of roasted red peppers
– 1 container of sun-dried tomatoes
– 8 cups of vegetable broth
– sour cream for garnish

Chop the potatoes, celery and onion and place in a large soup pot with the olive oil covering the bottom of the pot. Place on medium-high until the taters soften, stirring occasionally. Season with salt and pepper. Toss in red peppers, tomatoes, vegetable broth and 2 cups of water. Bring to a simmer, then uncover and cook for about twenty minutes.

After letting the soup chill out for a bit, use your roommate’s awesome immersion blender to smooth out into a edible slosh.

Serve with a dollop of sour cream, and crusty bread.


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