Prepping for homemade soup in the kitchen of Shoaf's Loaf.
Cold weather finally hit the Winter Market at Tsunami last Saturday, so I was thrilled to see several quarts of matzo ball soup still on the table at Shoaf's Loaf Organic Bakery. Sarah Tinkler has added soup making to bread making during the winter months, in addition to her more standard selection of sticky buns, wholewheat rolls, and hard-crusted breads.
“I worked until 10 o'clock last night,” said Tinkler, wrapped in layers of clothing to fend off the cold. “I use three, 20-quart stew pots. It's total insanity.”
Shoaf's Loaf added soup to its repertoire for a soup and bread CSA, and offerings include such options as sweet-potato corn chowder (available this weekend) and a coconut-based Indian soup called Mulligatawny. The CSA is sold out, but Tinkler always makes extra for the Saturday morning market Cooper-Young. You can reserve a quart ($12) by calling (662) 801-1822. Or you can take your chances, like me, and hope a quart or two are still available whenever you show up.
I had my matzo ball soup for dinner, and it stood up to my mother-in-law's New York deli criteria: peas, celery, carrot chunks, shredded chicken, perfect (not greasy!) chicken broth and four matzos the size of tennis balls. I ate the entire quart, half at 6 p.m. and the other half before bed.
