It's been over a year since I wrote about the Steven's family and the loss of their son, and our dear friend, Josh Stevens. I thought today would be a good day to share more.
It has been almost two years now. Up until I became sick a few months ago, we continued our monthly tradition of Steven's Soup. During that time, my sweet friend, Barb, was grabbing the Drama Queen and taking care of her (including feeding her, which is hard with all of her food allergies!), and helping us out tremendously! Now that I am better, my kids (and Shelbie) are ready for soup again. So today, we make soup!
These days, a gigantimous pot is needed. It involves 20 lbs of potatoes, and lots and lots of love! I thought I'd re-post the recipe in a larger quantity for anyone who might want to make it for their family and share it with another family! You can still find the original recipe, in smaller quantities, on the link above.
But first, let me share a little of what has happened in the past several months. The Steven's family has started the Josh Steven Foundation. Here is a small quote from their web site:
"Josh was always doing something kind for someone else. We believe that
when he was kind to others, seeing how it made them feel, it inspired
him to pour out more kindness. It was a necessity to him. And when a
person would say “thank you” to him, it filled him so full, that it
would make his day. This is how and why we came up with The Josh Stevens
Foundation and the Kindness Card.
It’s a simple way to “catch” a child and let them know that their
genuine kindness can change the world. Our hope is that children being
“caught” will be inspired to be more kind, more often."
I'd like to encourage you to check out their site and see how you can be involved in passing on some kindness!
Ingredients
Love, as much as you can put into it
1 cup butter (I use earth balance to keep this dairy free)
6 qts
organic chicken broth
2 diced sweet onions
20 lbs red potatoes,
peeled, chopped
1 1/2 tsp cayenne
2tsp black pepper
1 1/2 tsp sea
salt
3 12 oz tub sour cream ( I use tub Tofutti Better Than Sour
Cream)
3 8oz tub cream cheese (I use tub of Tofuttie Better Than
Cream Cheese)
3 heaping tsp dill (fresh is best)
1 tbsp minced
garlic
1 bunch of fresh chives chopped up
Place onions and
potatoes into a large pot. Add chicken broth, garlic, cayenne, pepper,
and salt and bring to a boil. Continue boiling until potatoes are
tender. Mash potatoes with a potato masher (or a larger spoon thingy)
until there are small little chunks of potato mixed in. Add butter, sour
cream and cream cheese, chives and dill and simmer for about 15
minutes. If soup is a little watery, you can add in a bit of potato
starch to thicken it up.
Here's a little added tip: the broth should just cover the potatoes, giving enough liquid to boil; add a little more, add a little less. The soup is much better if the spices are added in while the potatoes are boiling, but you can add them in later if you forget.
For those who can have dairy, top off
your bowl with colby jack or cheddar cheese and enjoy. the Smart One likes bacon bits added to his!
But before
you take a bite, please remember Barb, Drew, Shelbie and Sammie in your
prayers…and if you knew Joshi, share a few memories as you sit around
your table eating the Stevens Soup!