The Legacy of Soup Sunday
Originally published in the Winter 2019 issue of the Knox Reader
by Myrna Talbot
Every year as the air becomes crisper and autumn comes upon us, we start to crave those savoury comfort foods that warm us up from the inside—like a steaming bowl of delicious SOUP! In these wintry months, it’s the best lunch ever! We’ve been doing Soup Sunday for about a decade now, but where did it all begin?
Soup Sunday is the wonderful legacy of one of our long-time Knox elders, Doug Ord. Doug was a beloved member of the Knox family. He was a Toronto city cop, with a thoughtful, wise way, and a broad, ever-present grin. He was a servant-leader, with a deep heart for both God and people. In 2009, as part of his responsibilities as an elder, Doug joined the Equipping Ministries team. I was the Director, and my husband Les was also on the team. We were discussing strategies to welcome newcomers. Doug had recently retired from the police force, and one of his first post-retirement projects was to attend George Brown’s famous cooking school. He graduated from a course in “Soups and Sauces” and was keen to use his newfound skills. (He had already begun serving soup to a group of seniors in the Winchester Room, to rave reviews.) He said, “I think we should serve a healthy meal of soup and bread to the congregation once a month. It would be a great opportunity to invite newcomers into the community of Knox; it would relieve families of the need to rush home to feed the kids, and give them an opportunity for fellowship; and it would provide nutrition for those who may lack it. And I will make the soup.” It was an offer we couldn’t refuse!
Soup Sunday was an instant success. The soup that started it all was Doug’s famous leek and potato soup (see recipe below). For the first year, Doug made the soup, with Les and me working in the background as sous-chefs. It was always delicious, always nutritious, always well-received. It was free to newcomers; for others, we charged just enough to cover costs—$2 each or $5 for a family.
But then Doug received a bad diagnosis—ALS. When he was no longer able to make the soup, Les stepped in as chef. Doug still had one good hand to serve the soup, which he did until he was no longer able. At that point, Les and I promised Doug that we would continue on with the ministry of Soup Sunday after he was gone. Doug went to be with the Lord at Christmas, 2011.
Les took on the management of the program. He soon recruited a team of chefs to share in the soup-making ministry. Most of them were young men with impressive cooking skills. The legacy continued under Les’s leadership until his sudden death (also at Christmas) in 2014. Although I do not have the soup-making skills of Doug or Les, I really felt called to carry on the legacy of this ministry so I took on its management. And for four years, God has graciously provided chefs, so that Soup Sunday has carried on without skipping a beat.
Soup Sunday delivers a lot of goodness without costing the church a single penny. As we continue on in this new season I look forward to much deliciousness and good fellowship. Thanks be to God, and to the legacy of Doug Ord and Les Talbot!
Soup Sunday: An interview with Maureen Ord
Interviewed by Carolyn Burnes
I am a happy recipient of Soup Sunday! I love it! Let’s be honest—no need to worry about what to make for lunch at home, spending time fellowshipping with other “Knoxites,” eating delicious soup and fresh bread!
I look forward to meeting new people at my table each time, and I always do. I have met many interesting and wonderful people, making connections that may not have occurred otherwise. Soup Sunday was the brainchild of the late Doug Ord. I sat down recently with his wife, Maureen, and discussed his legacy.
Carolyn Burnes: How did Soup Sunday begin?
Maureen Ord: Doug began cooking soup after he took the “Soup and Sauces” course at George Brown College. Doug was a foodie—he loved food. He noticed seniors sitting alone, isolated, in the Winchester Room. He thought, “I can make them my soup,” which he loved doing. Doug was very service-oriented as a member of the police force, who commit “to serve and protect,” so he was just following the model. He was an elder at the time; he was kind, and he cared about people. And that’s how he saw his job in policing too, to serve people. He had a lot of confidence in himself; he believed in what he was doing. So he made a big batch of his famous leek and potato soup and served it to the seniors, with rave reviews.
I originally had misgivings, thinking, “Really Doug? It’s such a busy time after the service.” Doug responded, “Oh no, no. I’m going to make it at home and take it down there in a big pot.” He started the whole thing by himself, encouraging men’s involvement in serving in a practical capacity.
I like it because it encouraged men to be involved in serving the congregation. The other men in the congregation joined in and supported the effort. They took on Doug’s responsibility once he couldn’t do it anymore due to his ALS diagnosis. It encouraged them to be involved in a practical way. There are a few teams who now do it. Doug saw a need and ran with it.
Now Soup Sunday carries on, the second Sunday of every month, guided by a dedicated, capable group of Knox men and women. It is looked forward to each month by many. The Winchester Room is packed with intergenerational eaters: babies, toddlers, tweens, teens, young adults, singles, couples, and seniors, all.
THE SOUP THAT STARTED IT ALL
Doug Ord’s Leek & Potato Soup
Serves 4 people. This recipe may be altered to suit the number of people.
WHAT YOU NEED
3 tablespoons of butter
1 package of leeks (usually 3 or 4)
2-3 large potatoes (some like russets)
5 cups of chicken stock
Soup pot or large pot
Electric hand blender or food processor.
PREPARATION
Thinly slice the white and light green parts of the leeks. Peel and thinly slice the potatoes. Melt the butter in the pot over medium heat. Add leeks and stir frequently to cover them with butter. Cover pot with lid until leeks are tender. Add potatoes. Stir the leeks and potatoes together until they become s oft (about 1 0 minutes ). Add chicken s tock and bring soup to a boil. Reduce to simmer for 30-45 minutes .
Puree soup with blender. Add more s tock if too thick. Add salt and pepper as desired. Serve.