Message Boards

Linderhof, I love your Cream of Green Herb Soup. I’m having a tea for eight next week and I’m going to make your soup using basil. I’m going to serve it in a mini clear glass flower pot (these are votive candle holders from Cost Plus World Market) with Cheddar and Scallion Turnovers, which are sort of like a cracker.

My question is how far in advance can I make the soup? I hope I can make it a day or two ahead.

I love your idea of the mini clear glass flower pots (and I may steal that!)

And I love your side dish -- those turnovers sound yummy with the soup!

I'm not much of a make ahead person. I would assume you could make it a day or two ahead up to adding cream and then when you warm it the day of add the cream as you would if you made it fresh.

My only concern would be that the basil might not be as pretty if you make it ahead than it you make it the day of. I would try a small batch first to see how it would turn out.

Martha

Thanks for your quick answer. I think I’ll saute the onion and cook it in the chicken broth a few days ahead. Then I’ll finish it right before everyone arrives. I can reheat it if necessary. It will probably taste and look better freshly made.

I made the soup the night before, just added the cream when I heated it up. It turned out great. Everyone loved it. Thanks again for the yummy recipe. The Cheddar and Scallion Turnovers went well with the soup and they are very easy to make. Here is the recipe:


Cheddar and Scallion Turnovers
from "First Impressions" by Betty Rosbottom

1 (17 1/4 ounce) package frozen puff pastry, defrosted
8 teaspoons honey mustard
1 cup finely grated Vermont Cheddar cheese
1/4 cup chopped scallions

Roll one puff pastry sheet out on a lightly floured work surface to a 12-inch square. Cut pastry sheet in half so that you have two 6x12-inch sheets.

Spread one half sheet with four teaspoons of the honey mustard. Sprinkle with half the chese, then with half the scallions. Place the second half sheet neatly over the filling and lightly roll a rolling pin over the pastry, just to press together the dough, without stretching it. Trim the edges to make them even and discard the trimmings.

Cut the filled pastry rectangle into 32 squares by cutting the short side of the dough into four equal strips 1 1/2 inches wide and the long side into eight strips 1 1/2 inches wide. Transfer the squares to a lightly greased foil-lined baking sheet.

Repeat the process with the second sheet of puff pastry and the remaining filling ingredients. The pastry squares can be prepared up to a day in advance, covered with plastic wrap, and refrigerated. The squares can also be frozen. Cover with plastic wrap and then wrap foil tightly over the plastic wrap. Defrost the frozen squares in the refrigerator for 24 hours before baking.

When ready to bake the turnovers, preheat oven to 400º.

Bake until the turnovers are puffed and golden, about 10 minutes. Makes 64 turnovers

Glad you like it and those turnovers sound yummy -- I need to bring an appetizer for a "do" on Wednesday -- I may make those! Thanks for sharing.

Martha

PS -- glad you liked the soup -- it is good!

M.

Linderhof, I did a search and couldn't find your recipe for Cream of Green Herb Soup. Would you mind posting it again?

Lori-- it was on my blog a long time ago. I'm not sure I posted it here. But here it is!

Martha

Cream of Green Herb Soup

1 onion, diced
1 T. butter
4 cups chicken broth
2 cups freshly picked green herbs (tarragon, sorrel, chives, sage or whatever is growing in your garden)
1 cup whipping cream
salt and pepper to taste

Saute onion in butter until it is translucent. Add chicken broth and herbs which have been minced. Cook over medium heat for about 15 minutes. Puree in blender or with immersion blender. (You can strain after pureeing if you want -- I didn't). Add cream and heat. Can be garnished with an herb flower, if desired.

Thanks, Martha. Checked your blog and loved it. I especially liked what you did with the ashtry/umbrella stand. I'd love to find something like that for my bathroom. It's just the right size. I don't have room for anything too wide. Maybe Home Goods might have something I could use. Or a nursery maybe.

Am wondering how this soup would taste with rosemary. It's the only herb in my back yard (I know, shame on me, but I hate gardening!). I should take that back. With my age and arthritis, gardening doesn't like me!

This message has been edited. Last edited by: CA Lori,

I LOVE the flavor of rosemary and would definitely put it with potato soup if I was going to make potato soup herbal.

I'm not sure I'd make it for a crowd but I would make it for myself!

Thanks for the kind comments about my blog. I hope you find an umbrella stand! The ones I found are true treasures.

Martha