I made a scaled-up version of this soup at music festival Bestival when I did a desert island/pirate/18th-century shipboard-inspired pop-up. We had a seashanty band, rigging in the tent, napkins made from map fabric (‘mapkins’), maps as menus, vintage globes and costumes created especially for the crew. Bawdy singing and rum were the order of the day.
I have to admit, cooking in a field is a challenge. For a start, at festivals, none of the staff want to work much. They want to be out there, having fun with everyone else. Oh, I give long, stern lectures beforehand about how they are getting paid and they must be professional. This lecture never works. Luckily, this is a simple soup to make, so I managed to serve it to 800 people without TOO much sweat.