What do you do with post-holiday 25- to 30-pound frozen turkeys? Make soup! Bromfield’s Chef Paul Correnty partnered with Loaves & Fishes to turn surplus turkeys into soup for needy families. On Jan. 12, students in Project 351, a middle-school service club, packaged 126 quarts of soup that were then frozen for distribution by Loaves & Fishes. From left, Julia Kimball, Olivia Ren, and Michele Buni finish packing and labeling a tray of soup ready for freezing. (Photo by Lisa Aciukewicz)
Soup’s on!
