Soup's on

Feb 06, 2013

Children benefiting from soup fundraiser

What’ll it be? Hot ’n’ sour? Chicken and corn? Or veggie? Whatever you choose, a special group of children in Karachi, Pakistan, are well served.

The Kiwanis Club of Karachi runs an early intervention clinic for children with Down syndrome. In addition to providing counseling to parents, the club regularly treats the kids to fun activities, such as outings to a gaming area, lunch at a McDonald’s restaurant and sponsorships to attend an all-inclusive school. To help pay for these activities, 2009–10 club President Mona Mahmood suggested selling “soup for a cause.”

“We chose the Park Tower mall for the maximum exposure to the masses, and bingo!” declares Sana Ayaz, Kiwanis member and clinical psychologist with the Kiwanis Early Intervention for Down Syndrome Children Clinic.

Upon entering the posh, three-story shopping center, shoppers were greeted with tall Kiwanis banners streaming from the second-floor railing. The tantalizing aromas of soups, cinnamon buns and coffee wafted across the entrance. But the most effective sales lures were the clinic’s children working side-by-side with the Kiwanians, taking orders, pouring soup and serving their customers.

The result: About 200 cups of soup were sold in four hours, raising Rs 150,000 (about US$1,500). 

“These miracle kids have always made us wonder at the potential they have,” Ayaz says. “We have pledged to recognize that potential, cultivate it and make them and their families proud of it.”  Jack Brockley

Vee's Potato Soup

(Recipe from Veena Masud)
For the stock:
2 lb, 3.2 oz. (1 kg) bony chicken pieces
3 carrots
1 small cabbage
1 medium onion, chopped
3 garlic cloves, crushed
Salt and freshly crushed black pepper to taste

For the soup:
2 lb, 3.2 oz. (1 kg) peeled potato
2 cups (500 mL) of milk
½ cup (125 mL) of cream
2 tablespoons (30 g) of butter
A batch of mixed herbs

1. Combine the chicken pieces, carrots, cabbage, onion, garlic, salt and pepper with enough water to cover the contents of the pot. Boil for at least 90 minutes, then strain.
2. Add the potato and cook until it is soft and smooth. 
3. Add the milk, cream, butter and herbs. 
4. Simmer gently for a few minutes until good consistency. 
5. Serve with bread and butter. 

Chicken and Corn Soup
(Recipe from Novera Ansar)
12 cups (3 L) chicken stock
1 full chicken (shredded)
1 lb. 1.64 oz. (500 g) canned corn kernels
4 tablespoons (25 g) corn flour (cornstarch)
Light soy sauce (as desired)
6 eggs (beaten)
White pepper

1. Bring the stock to a boil in a large saucepan. (Depending on your taste or needs, you may wish to substitute some of the stock for water.)
2. Add corn to stock and bring to a boil over a medium heat.
3. Combine soy sauce and corn flour into a paste, then stir into the soup to thicken slightly.
4. Add shredded chicken to soup.
5. Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
6. Serve topped with shredded chicken, salt, white pepper. Season with vinegar with sliced green chili, soy sauce or chili sauce.
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