Taking your ideas for a light soup to serve at a formal multi-course dinner party to be held this fall.
I like soups, but tend to have only hearty soup recipes for lunch & supper meals.
My files lack for light-hearted, brothy offerings. One of the guests doesn't care for tomato.
What do you serve?
So far the menu will have a pear vinaigrette salad and beef entree.This message has been edited. Last edited by: Lurah,
Think I would go with homemade French Onion soup ~ minus the onions, cheese and bread ~ serve only the broth and sprinkle a few crumbs of fresh white cheese on it as it is being served...
Your family can enjoy the "real" deal the next day ~ just add a can of water/broth if needed ~ as well as the cheese, onions and bread to make it a meal! This message has been edited. Last edited by: Idaho Resident,
Oh, that sounds so yummy!
I would do a creamy vegetable soup -- it's spring and asparagus time. Chicken broth in which you cook the asparagus and a bit of onion. When done to your liking, puree it in the blender and then put it back in the pan and add a bit of cream and reheat before serving. (It can be made ahead up to the point of adding cream so it's a dinner party friendly soup).
If you or your guests don't like asparagus, you can do it with any other vegetable -- broccoli, zucchini, potato, or even onions for a creamy onion soup rather than the tradition French onion soup.
When I serve it, I do put something on top -- either a dollop of sour cream or a slice or piece of the vegetable or a sprinkling of herbs.
It's realy my "go-to" soup when I have multi-course dinner parties and I use the vegetable in season at the time of the party.
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Could you use a cold soup... Like strawberry.... With a dollop of cream ...
Becky42 - This particular luncheon will be in cooler weather so I thought a warm soup would be best.
However a cold strawberry soup would be my first choice in mid June where I reside and use fresh berries from the patch.
I've had watercress and asparagus soups at formal luncheons. Both are wonderful in the spring.
Cream of Potato or Potato-Leek soups or Vichyssoise for a cold soup.
A light gazpacho soup would be a great beginning to any meal, whether it be lunch or dinner, and a cucumber base is just wonderful, it's so refreshing!, you can add a couple of leaves of basil/ parsley/ cilantro... splash of lime to make it fresh and clean... a typical gazpacho minus the tomato, there are so many vegetables you can add to keep it clean and fresh, green, red, yellow pepper, you could even add a cranberry component to take the place of the tomato. Since we're getting into our warmer weather, a nice light cool soup might be refreshing!
I personally love a creamy carrot soup...some come ready-made and are very nice.
In cool weather I don't think you can beat onion soup or a light cream soup... asparagus or cauliflower..What is the rest of the meal...
It's a Downton Abbey themed event. A few days ago was switched from dinner to a luncheon.
Twenty guests for lunch. Extra guests will arrive for an Inter-War / Windsor Era style show and then we'll all have afternoon tea.
Only have the hors d'oeuvres decided - salmon canapes or pate with B&B pickles, stuffed mushrooms and an onion tart. Beverages to consider are mulled cider, gin & tonic jellies (much like shooters) and champagne punch.
I'm thinking Autumn Harvest Soup with butternut squash & carrot served with Cheddar enriched cornbread.
Entree either chicken or veal, maybe stuffed pork tenderloin with apple cider glaze.
Still researching accommpaniments, considering shredded Brussels sprouts.
Dessert buffet set up like an afternoon tea table with Raspberry Meringue Pudding sans the salt, chocolate almond cake, pear upside down cake, some biscuits, scones, a couple savories and TEA.
An interesting subject to research and of course I went out and bought a DA cookbook!This message has been edited. Last edited by: Lurah,
Sounds like a lovely event. I've done a couple of cooking classes with a "Downton Abbey" theme and they were fun. The last time I made Lady Sybil's ginger biscuits from the DA cookbook that I have -- they were a hit!
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