Week 180: Creamy Pierogi Soup
Happy Thursday!!
As this time of year approaches, we all spend a lot of time and energy giving. Giving gifts to our family & friends and giving donations of time and money to charitable organizations.
Sweet Cheeks Diaper Bank is an organization my family strongly believes in. Diaper need is the lack of sufficient supply of diapers to keep a baby clean, dry and healthy, and it's a reality in our city. For this reason, Megan started the only diaper bank serving the entire Greater Cincinnati area to fill the diaper need gap in our community. By assisting families during what can be one of the most challenging times in a parent's life, they are working to build a strong community for the future.
Soup(er) Delivery is teaming up with MPH Brewing to support Sweet Cheeks Diaper Bank. For the next two weeks (Dec. 7th & Dec. 14th) when we deliver your dinner, we will pick up diaper donations from your house. All you have to do is leave out diaper packages on Tuesday and we will grab them. As a thank you for your diaper donation, you will receive a free loaf of bread off your next order!
The week of Dec. 13-18th will be Sweet Cheeks week at MPH Brewing. They will be accepting diaper donations and hold a charity night on Tuesday, December 14th where 10% of sales go directly to Sweet Cheeks. And mark your calendars for the afternoon of Saturday, December 18th, for a Thank You Happy Hour for all of you, my amazing customers. Join me at MPH for some drinks and snacks to show my appreciation :-)
On the menu for TUESDAY, DECEMBER 7th is CREAMY PIEROGI SOUP and MULTI-SEED BREAD. This hearty and delicious soup combines mini pierogis with smoked sausage and fresh kale in a creamy broth your whole family will love. Pierogis', native to Poland, are little purses of noodle dough and filled with potato, onion and cheese. This is one of my most requested soups and while the weather for the next few days is beautiful, by Tuesday you'll be looking for a cozy soup to warm you up!
The soup begins with sautéing diced bacon in the pot until crispy. The bacon is removed and saved for a crispy garnish. Next, sliced kielbasa sausage, carrots, onion, garlic and fresh thyme are added. Once the veggies are softened, a little flour is mixed in to start the roux that will help thicken the soup. Homemade chicken stock, mini pierogis, chopped fresh kale and a dash of nutmeg are mixed in. Once the pierogis are cooked, the soup is garnished with the diced bacon and fresh parsley.
My bread companion this week is my MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. Not only is it fantastic fresh from the oven, if you can save some for breakfast it makes the best toast!!
On the menu for dessert are WHITE CHOCOLATE PEPPERMINT COOKIES. These are delicious holiday cookies that are so soft and chewy, because they are made with pudding mix. I also use Andes Peppermints in them, which are just devine! They are not overly powerful, but just the right hint of peppermint. - Jenny from Jenny Sue Delight