Once again, Soup for the Cultured Soul was a hit for the Kootenay Gallery of Arts and Culture and the 200 fortunate ticket holders.
The event on Saturday quickly sold out weeks ago, with a waiting list for those still hoping for a spot at the museum’s biggest fundraiser of the year.
Six local chefs created a wide variety of soups that ranged from sweet and creamy to super spicy.
At the event, ticket holders sample all of the soup offerings and then vote on the winning soup. This year’s winner was the scallop bisque created by the Lion’s Head Smoke and Brew’s chef Dawn Bevaart.
The soup recipes were included in the event booklet and Bevaart says she made the scallop bistro in a way that a home cook could replicate.
“You don’t have to use scallops, prawns would also work,” she explained.
“Scallops are basically like any seafood, you don’t want to put them in the soup and boil them — they will go all rubbery.”
The other soup offerings were a beef brisket pho from Grand Buddha Bistro chef Jamie Hurtz, chicken enchilada soup from Black Rooster chef Allen Wilson, parsnip apple ginger soup from Kim’s Creation chef Kim Clark, Moroccan lentil soup from Trackside Bistro chef Maria Toffolon and coconut curry squash soup from Roots Modern Health Food chef Jan Reeves.
Gallery executive director Val Field said the event could never happen if it wern’t for the generous contributions from the potters, restaurants and numerous sponsors including Mercer Celgar, Safeway, the Sandman Hotel and the Columbia Basin Trust.
“The chefs donate the soup and take the time to create something special for the event and then show up and serve it,” said Field.
“We are thankful for the huge community support,” added Field. “It is very heartwarming to know how how much people support the gallery.”
by Dawn Bevaart
6 garlic cloves
4 celery stalks
2 yellow onions
4 tbsp olive oil
1/4 cup butter
3 tbsp flour
1/4 cup tomato paste
1 cup dry white wine
2 litres seafood stock
2 cups heavy cream
1 cup water
1 tsp. dried thyme
2 tsp tarragon
pinch cayenne pepper
salt and pepper to taste
chives or green onions to garnish
In a frying pan on high heat, sear scallops in 2 tbsp olive oil with 2 cloves garlic until lightly firm. Set aside scallops.
Chop onions, garlic, celery carrots and potato. Saute in large stockpot with remaining oil and butter.
Once onions are transparent, add flour and tomato paste. Stir until incorporated.
Slowly stir in stock, wine, cream and water. Add spices and simmer on low, stirring occasionally, for one hour.
Puree soup with hand blender until velvety smooth. Let rest 15 minutes.
Chop 8 scallops and stir into soup. Slice remaining scallops into six rounds for garnish.
Recipe yields six bowls. Suggested garnishes: parsley, green onions and bacon.