Soup and Pudding night

Cromer twinning organized a successful soup night event to raise funds for the association. Attendees enjoyed a delightful evening of soup, puddings, and wine, with locally sourced ingredients used in the preparation of the soups. The event was made possible through the hard work of the dedicated team and volunteers.
Cromer Twinning Soup Night

The Cromer twinning association organized a soup and pudding night to raise funds for its various initiatives. The event, which was held at the Cromer community centre, was a great success, with attendees enjoying a delightful evening of soup, puddings, and wine. The highlight of the evening was the presence of Cromer Mayor, Tim Adams, who was recently appointed deputy chair of the association. Cromer Twinning is run by a dedicated team and volunteers who ensure the smooth running of tasks.

The soup night, which was held on a chilly winter evening, was the perfect opportunity for supporters and twinning enthusiasts to come together and the association. Members, worked tirelessly to prepare a selection of delicious soups and puddings, which were eagerly devoured by the attendees. The soup was made with locally sourced ingredients, and the desserts ranged from classic favourites like apple crumble to more exotic offerings like sticky toffee pudding.

After the food, everyone took part in a raffle, with prizes generously donated by local businesses. The raffle was a great success, with many people going home with their winnings. The wine flowed freely, and the conversation was lively, with members discussing everything from the upcoming Cromer Carnival to future twinning visits.


How Twinning Associations Raise Funds


Organizing Community Events: Twinning associations often host community events to raise funds. These events can be anything from sports events, music concerts, bake sales and charity walks. or cultural festivals. The Cromer Twinning Soup Night is an excellent example.

Partnering with Local Businesses: Twinning associations often partner with local businesses to raise funds. This can involve working with businesses to create a product or service that may assist.

Applying for Grants: Some Twinning associations can apply for grants from government agencies or foundations. The grants can be used to finance various twinning programs such as exchange programs or humanitarian projects.

Individual Donations: Twinning associations can also receive donations from individuals who support their cause. These donations can come from members of the community who embrace the wonderful concept of twinning.


Soup’s On: Three Delicious and Easy Soup Recipes


Cromer Crab Soup

Famous Cromer Crab makes a great soup
Famous Cromer Crab, great for making soup. Photo by © Andreas Yiasimi


Ingredients:

1 lb Cromer crabmeat
2 tbsp butter
1 onion, finely chopped
1 leek, finely sliced
1 celery stick, finely sliced
2 cloves garlic, minced
2 cups fish or vegetable stock
1 cup heavy cream
1 tbsp chopped fresh parsley
Salt and pepper to taste
Instructions:

In a large pot, melt the butter over medium heat. Add the onion, leek, celery, and garlic, and sauté for about 5 minutes, or until the vegetables are soft.
Add the fish or vegetable stock to the pot, and bring to a simmer.
Add the Cromer crabmeat to the pot, and simmer for 10 minutes.
Remove the pot from heat, and use an immersion blender to blend the soup until smooth.
Return the pot to medium heat, and stir in the heavy cream.
Simmer for another 5 minutes, or until the soup is heated through.
Season with salt and pepper to taste, and stir in the chopped parsley.
Serve hot, garnished with additional parsley if desired.


Crest Onion Soup

Wooden cutting board with freshly chopping parsley and chives, set against a rustic kitchen background. Two half-cut onions with peeled layers are also visible, ready to be sliced for preparing French onion soup.
Voila! Freshly chopped chives and onions are elegantly arranged on a board, while two halved onions await their fate. The rustic kitchen serves as a picturesque backdrop.


Ingredients:

2 lbs yellow onions, sliced
4 tbsp butter
1 tsp salt
2 cloves garlic, minced
2 tbsp flour
8 cups beef or vegetable stock
1/2 cup dry white wine
1 bay leaf
1 tsp fresh thyme leaves
Baguette slices
1 cup grated Gruyere cheese
Instructions:

In a large pot, melt the butter over medium heat. Add the onions and salt, and sauté for about 10 minutes, or until the onions are soft and beginning to caramelize.
Add the garlic to the pot, and sauté for another minute.

Sprinkle the flour over the onions and stir to combine. Cook for 2-3 minutes, stirring constantly.
Slowly add the beef or vegetable stock to the pot, stirring constantly to avoid lumps.
Add the white wine, bay leaf, and thyme to the pot, and bring to a simmer. Simmer for 20-30 minutes, or until the soup has thickened and the flavours have melded.
Preheat the broiler. Place baguette slices on a baking sheet, and top each slice with a generous amount of grated Gruyere cheese.

Broil the baguette slices for 2-3 minutes, or until the cheese is melted and bubbly.
Serve the soup hot, with a baguette slice on top of each bowl.


Nidda Potato Soup

A bowl of hot and creamy potato soup garnished with chives and sitting on a wooden table.
Bowl of rich and creamy potato soup, steaming hot and garnished with chopped fresh chives


Ingredients:

2 lbs potatoes, peeled and chopped
1 onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup milk
1/4 cup sour cream
2 tbsp chopped fresh chives
Salt and pepper to taste

Instructions:

In a large pot, combine the potatoes, onion, garlic, and broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are soft.
Use an immersion blender to blend the soup until smooth.
Return the pot to medium heat, and stir in the milk and sour cream. Heat through.
Season with salt and pepper to taste, and stir in the chopped chives.
Serve hot, garnished with additional chives if desired.


A Bowlful of History: Tracing the Roots of the World’s Favorite Dish


Soup is an ancient staple dish that has been enjoyed by people worldwide for centuries. Its origins can be traced back to ancient civilizations such as Greece and Rome, where it was considered a nutritious and easy-to-prepare food. One of the earliest recorded instances of soup can be found in the Bible, where the story of Esau and Jacob describes a lentil soup that Jacob prepared for his brother. The ancient Greeks and Romans also enjoyed soup, with the latter often serving a type of soup called “puls” made from beans, grains, and vegetables.

During the Middle Ages, soup became a popular dish across Europe, often served as a staple meal for the poor. It was also common in monasteries, where the monks would prepare soup to feed the sick and hungry. As trade and exploration expanded in the 16th century, new ingredients and flavours were incorporated into soups, and the French are credited with developing modern techniques of soup-making. Famous soups like bouillabaisse and vichyssoise originated in France.

In the 18th and 19th centuries, soup became popular in upper-class society, with rich and elaborate soups being served in grand dinners and banquets. This era also saw the rise of canned soup, with the invention of the tin can making it possible to mass-produce and distribute soup on a large scale.

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