The Guild is inviting you to a virtual soup lunch in aid of Guild Projects on Sunday 14th February. The idea is to enjoy a bowl of your favourite soup at home, and make a donation to the projects. You can either make your donation direct to the Guild office by using the donate button on the Guild section of the Church of Scotland website, or post cash or a cheque to Ferintosh Church of Scotland Guild through my letterbox (Craigdarroch, Burnside Lane, Conon Bridge), when I will keep it in quarantine until I can safely bank it.
Money donated direct will be divided between all six current projects, with the aim of
evening up the totals. Money donated via our Branch will go to the project we at Ferintosh are supporting this year : Sima’s Project in Puna, India, providing safe accommodation, education and training for the children of sex workers in that city, as well as a safe haven and alternative life opportunities for some of the sex workers themselves. We hope to have a presentation about this project at a our next Guild meeting by Zoom on Monday 15th February – more information next week.

Here are two favourites of Soup Lunch regulars that people might like to try for the virtual soup lunch on 14th February;

Sweet Potato, Lentil and Coconut Soup
Approx 750 gr sweet potato
100-200 gr coconut cream
2-3 handfuls red lentils
Approx 1.5 litres vegetable stock
1 onion, chopped
1 teaspoon curry spices
A little oil
Peel and chop the sweet potato into chunks, placing chunks immediately in cold water to avoid discolouration.
Drain off water, add stock and lentils. Cook for c. 15 minutes, until sweet potato is  very tender.
Whilst this mixture is cooking, fry onion in oil, add spices and continue frying until onion is soft.
Add spicy onion mixture to sweet potatoes and lentils, and blend until smooth. Return to pan and aidd coconut cream.
(Irene Munro)

Broccoli and Stilton Soup
2 oz butter
1 head of broccoli, 1 carrot and 1 potato
1 and a half pints chicken stock
Pinch of nutmeg, salt and pepper to taste
Piece of Stilton cheese
Parsley or chives to garnish
Chop vegetables and soften in butter.
Add stock and seasonings, cook until vegetables are tender
Blend until smooth, return to pan, stir in crumbled cheese until it melts, and garnish with parsley/chives if wished
(Isobel Macdonald)