A recent "Social Soup Experiment" on the High Line gathered 224 people together for a bountiful vegetarian lunch. Edible Magazine's Rachel Wharton filed the following report.

A recent sky-high picnic lunch, called the "Social Soup Experiment," which was hosted by the High Line park itself, had 224 people sit down together to share a meal. Organizers tapped chef Mona Talbott, whose new cookbook on soup comes out next year.

"We're doing it because we think that coming together is really powerful," said Talbott. "We're serving it family-style and you can have as much as you want.

The all-vegetarian meal included deep bowls of Talbott's silky soup, made with locally sourced beans, kale, a rustic grain called farro and plenty of rosemary and olive oil.

Diners also helped themselves to crisp Hudson Valley apples, fresh bread baked in Harlem and sweet New York State butter. The best part was the cost — just $5.

"We were inspired by Slow Food USA's Five Dollar Challenge. The idea here is that you can eat really well, you can source good ingredients, have a luscious meal, really enjoy it with friends and it can be affordable," said High Line Food and Revenue Director Melina Shannon-DiPietro.

The New York State spread was also historically appropriate. The High Line was originally used by trains transporting crops grown upriver.

"This rail was created to bring food from upstate into the city, so I think there's an incredible connection to be made," said Shannon-DiPietro. "You're here, you're seeing the native grasses, you're looking out over the Hudson and you're eating food from the region."

Those who missed the experiment should not worry, as the High Line hopes this is the first of many communal meals to come.

"Soup is traditionally a first course, and I think of this as the first of many courses in High Line food," said Shannon-DiPietro.

Souper!

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