Thank YOU to everyone who attended... 

 

SOUP! (Shots Offer Unrivaled Protection)

Presented by Colorado Capital Bank - Cherry Creek

 

on Thursday, April 23

at the Cable Center on the University of Denver campus

2000 Buchtel Boulevard in Denver

 

 

Thank you to the nearly 200 guests who sampled soups created by Denver’s premier restaurants that warmed bellies and heart in an effort to keep Colorado’s children healthy.

 

For over a decade, the Colorado Children’s Immunization Coalition (CCIC) has worked to increase childhood immunization through coalition building, provider education, community outreach and legislative advocacy. As a way of thanking its partners and supporters in a fun and creative way, the nonprofit hosted its second annual SOUP! event.

 

The soup-tasting event raised over $11,000 and awareness for childhood immunizations and honor the Big Shot of the Year, Dr. James Todd. In addition to networking and celebrating, guests sampled a variety of soups from Denver’s premier restaurants and voted for the Best Soup and Most Creative Soup of the year.

 

The winners of the Best Soup was Abrusci’s Italian Restaurant for thier Traditional Italilan Wedding Soup and the Most Creative Soup went to Strings for their Roasted Tomato and Red Pepper Bisque (get the recipe here).

 

 

The event drew nearly 200 of Colorado’s pediatricians, physicians, nurses, educators, legislators, and public health experts to further CCIC’s mission of working with local physicians, nurses and health departments to get kids the immunizations they need to stay healthy.

 

See great photos of the event here - thanks to Andrew & Jessica Photographers for the great pics!

 

Thank you to all our 2009 sponsors!

  

Presenting Sponsor

Colorado Capital Bank - Cherry Creek

 

Event Sponsors

Andrew & Jessica Photographers

 Colorado Immunization Program

 Gay & Lesbian Fund for Colorado

Passport Health Colorado

The Children's Hospital

 

 Table Sponsors

 American Academy of Pediatrics of Colorado

Aponté & Busam
Janice Barringer, enableWorks
Dr. and Mrs. Robert Brayden

Kraig Burleson

Cherry Creek Pediatrics
Colorado Academy of Family Physicians

Kaiser Permanente
Garry and Kathy Patrick
Dr. and Mrs. Martin Pirnat
Lori Anne Reinwald, Kundinger, Corder & Engle, P.C.
Keren Call Rosser and E. Michael Rosser

Dr. and Mrs. James Shira
Dr. Chris Stanley, UnitedHealthcare
The Children's Hospital Department of Pediatric Infectious
Disease and Epidemiology

Wright Events Group
  

Soup Participants  

Vesta Dipping Grill, 2008 Most Creative Soup Award Recipient

Abrusci’s Italian Restaurant
Coral Room

Dazzle

Il Posto

Red Tango

Strings

Table 6

  

In-Kind Sponsors

Café Europa

City Bakery

Great Divide Brewing Co.

Kevin & Tanya Hicks

 Mondo Vino

Sunflower Markets

Walgreens Patient Care Center

Whole Foods Market Cherry Creek

 

Strings Roasted Tomato and Red Pepper Bisque

Ingredients

3              cups clarified butter

12           each Roma tomatoes, cored

12           each red bell peppers, deseeded and chopped

1              stalk of celery, chopped

2              small yellow onions, chopped

2              carrots, chopped

½             cup garlic, minced

1              gallon chicken broth

¾             gallon water

½             gallon heavy cream

1              oz. chicken bouillon (we recommend the “Better than Bouillon” brand)

                Salt and pepper to taste

 

In a large pot, heat the 3 cups of clarified butter. “Clarified” means having all the butter solids removed. You can achieve this by slowly heating the butter and removing the white foam that rises to the top. Do this until you have a clear liquid. You can use oil if time is an issue, but butter is better. After heating the butter, add the tomatoes, peppers, celery, onions, carrots and garlic. Cook until tomatoes are soft, peppers blister and onions are translucent. Add the chicken broth and water. Simmer until everything is very tender. Puree the soup mixture in a blender, or with a hand mixer if available. Pass through strainer. While the soup is pureeing, begin heating your heavy cream in a large pot. Add the chicken base to the cream, and whisk until incorporated. Add the pureed soup to the cream and simmer. Reduce to thicken until desired consistency. Season with salt and pepper to taste and serve. Enjoy!