Souper Bowl contributor Pastor Stephen Jones shares family recipe

While  many in Kansas City may be gearing up for the Super Bowl by purchasing materials for hot wings and nachos and other game time goodies, around 25 Red Bridge area church members are preparing homemade soup for the upcoming Souper Bowl community dinner held Saturday, February 1 at the First Baptist Church of Kansas City, 100 W Wornall Rd. Pastor Stephen Jones will be  of them. “Soup is one of my specialties,” he says.

Jones, the pastor of the First Baptist Church, will be preparing his own family’s favorite soup Cauliflower Cheese Soup which they have enjoyed for over 40 years.  

“My mother gave me this recipe 40 years ago,” he says. “Our children grew up on it.  And I’ve made it for the Souper Bowl of Caring every year.”
Souper Bowl of Caring is a national movement that tackles hunger with the help of churches, businesses, organizations and NFL advocates. It is held prior to the Super Bowl. Groups and individuals are encouraged to collect nonperishable items to donate to the local food pantry.
Individuals are asked to drop off donations anytime after 2 pm at the First Baptist Church and stay for a free community dinner at 5 pm. Four area restaurants–Jasper’s, Southside Grill, Jerry’s Cafe, and Conroy’s– will be competing in a soup off for the best Souper Bowl will commence at 5:10 pm. The judges for the soup off will include Mark Alford from Channel 4, his wife Leslie Alford from the KCMO Parks Department, Dustin Kaufman from the Comedy Club of Kansas City and Diane Euston historian and contributor to the Telegraph.
Pastor Steve Jones

Pastor Stephen Jones likes to add his son’s bottled hot sauce, Two Dogs Black Garlic Habanero sauce, to his soup. Photo by Kathy Feist

 

CAULIFLOWER CHEESE SOUP                   

By Pastor Stephen Jones

  • 1 medium head cauliflower 
  • 1/2 cup butter 
  • one chopped onion  
  • 2 teaspoons minced garlic                         
  • chopped carrots and celery                             
  • 2 Tablespoons flour
  • 2 cups chicken or vegetable broth
  • 2 cups half and half milk
  • 1 teaspoon Worchestershire sauce
  • 1 teaspoon hot sauce (to taste) 
  • ½ teaspoon salt
  • 1 cup grated sharp cheddar cheese                                 

 

Cut cauliflower into small flowerets and cook in boiling water until just tender. Drain and reserve liquid.  In large pot, melt butter, add onion, garlic, carrots and celery and saute until tender. Blend in flour. Add broth.

Cook stirring until boil.  Add one cup of liquid from the cauliflower.  Add cream, sauces and salt.  Stir well.

Add cooked cauliflower.  Heat to boiling. Add cheese.  Soup will thicken some. Lower heat and simmer until ready to serve.  Can sprinkle with chopped fresh parsley before serving.  Can replace cauliflower with broccoli. 

 

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