What's a good holiday soup?!


Question: What's a good holiday soup!?
I'm looking for a soup that would go well with the Christmas/winter season and would be good at a holiday themed dinner party!. Any ideas!?Www@FoodAQ@Com


Answers:
We always have a pumpkin soup on Christmas Eve, using canned pumpkin:

INGREDIENTS

* 6 cups chicken stock
* 1 1/2 teaspoons salt
* 4 cups pumpkin puree
* 1 teaspoon chopped fresh parsley
* 1 cup chopped onion
* 1/2 teaspoon chopped fresh thyme
* 1 clove garlic, minced
* 1/2 cup heavy whipping cream
* 5 whole black peppercorns

DIRECTIONS

1!. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns!. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered!.
2!. Puree the soup in small batches (1 cup at a time) using a food processor or blender!.
3!. Return to pan, and bring to a boil again!. Reduce heat to low, and simmer for another 30 minutes, uncovered!. Stir in heavy cream!. Pour into soup bowls and garnish with fresh parsley!.

Baked potato soup is also great this time of year!. It's thick, satisfying, and everyone seems to love it:

INGREDIENTS

* 3 bacon strips, diced
* 1 small onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 3 cups chicken broth
* 2 large baked potatoes, peeled and cubed
* 1 cup half-and-half cream
* 1/2 teaspoon hot pepper sauce
* Shredded Cheddar cheese
* Minced fresh parsley

DIRECTIONS

1!. In a large saucepan, cook bacon until crisp!. Drain, reserving 1 tablespoon drippings!. Set bacon aside!. Saute onion and garlic in the drippings until tender!. Stir in flour, salt, basil and pepper; mix well!. Gradually add broth!. Bring to boil; boil and stir for 2 minutes!. Add the potatoes, cream and hot pepper sauce; heat through but do not boil!. Garnish with bacon, cheese and parsley!.Www@FoodAQ@Com

This time of year there are some wonderful flavors to use!.

One of my favorites is butternut squash and apples!.

Butternut Squash Soup with Cider Cream

5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream

1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large saucepan over medium-high heat!. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes!. Mix in apples, thyme and sage!. Add stock and 1 cup cider and bring to boil!. Reduce heat to medium-low!. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes!. Cool slightly!.

Working in batches, purée soup in blender!. Return soup to pan!. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes!. Cool!. Place sour cream in small bowl!. Whisk in reduced cider!. (Soup and cider cream can be made 1 day ahead!. Cover separately and refrigerate!.)

Bring soup to simmer!. Mix in whipping cream!. Ladle soup into bowls!. Drizzle with cider cream!. Top with chives!.
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Add some diced pimientos to this, and you'll have red and green flecks floating in this delicious soup!

Broccoli Cheese Soup

1 cup fresh or frozen broccoli, chopped small
? cup onion, finely chopped
3 tablespoons butter
Kosher salt and fresh black pepper
3 tablespoons flour
2 cups chicken stock
? cup heavy cream
? cup shredded Velveeta
? cup shredded cheddar cheese

In a heavy saucepan sauté onion in butter until tender!. Whisk in flour, salt and pepper until smooth and simmer for one minute!. Gradually stir in broth until mixture boils and thickens!. Stir in cream, broccoli and cheese and simmer to desired thickness!.
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Pumpkin Soup
Cut up, de-seed, and peel one 4-5 lb!. Fairytale Pumpkin!. Place in 2 gallons water and cook until soft (1-2 hours)!.
Combine 1 Tbsp!. each: salt, pepper, garlic powder, corriander, cumin!. Add to soup!.
Combine 1/2 cup vegetable base with 1/2 cup hot water and add to the soup!.
Whip, blend, and mesh until smooth!. Presto! Pumpkin soup!
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ROASTED GARLIC SOUP WITH PARMESAN CHEESE

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1? teaspoons chopped fresh thyme
18 garlic cloves, peeled
3? cups chicken stock or canned low-salt chicken broth
? cup whipping cream
? cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F!. Place 26 garlic cloves in small glass baking dish!. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat!. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes!. Cool!. Squeeze garlic between fingertips to release cloves!. Transfer cloves to small bowl!.
Melt butter in heavy large saucepan over medium-high heat!. Add onions and thyme and cook until onions are translucent, about 6 minutes!. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes!. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes!. Working in batches, purée soup in blender until smooth!. Return soup to saucepan; add cream and bring to simmer!. Season with salt and pepper!. (Can be prepared 1 day ahead!. Cover and refrigerate!. Rewarm over medium heat, stirring occasionally!.)
Divide grated cheese among 4 bowls and ladle soup over!. Squeeze juice of 1 lemon wedge into each bowl and serve!. Serves 4!.

--Bon Appétit, February 1999
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Poblano Chicken Chowder

1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2- 3 small poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream

Heat the oil in a large stockpot over medium heat!. Add the carrots, onions, celery, garlic, poblano peppers,


salt, white pepper, cumin, and thyme!. Saute for 7 to 8 minutes, or until the vegetables begin to soften!. Stir in the chicken bouillon!. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender!. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through!. Shortly before the chowder is done, melt the butter in a large skillet over medium heat!. Add the flour and stir to combine!. Cook, stirring frequently, for 3 to 4 minutes to cook the flour!. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly!.

When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time!. Pour the mixture in the skillet into the stockpot, whisking to blend!. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken!. Remove the pot from the heat!. Stir in the hot sauce, then the cream, and serve!.

--Paula Dean
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Soup: Vegetable!.
(by Dune 25/1/08)
1 lb!. stew beef, cubed
1 lb!. ox tails
Beef soup bone (if available)
1 tsp!. seasoning salt
1 tsp!. black, white and cayenne pepper
1/4 tsp!. marjoram leaves
1/4 tsp!. thyme leaves
1 bay leaf
Dash of sugar
1 med!. onion, chopped
1 c!. celery, chopped
3 c!. of diced white potatoes
1 (20 oz!.) bag frozen mixed vegetables or leftover vegetables in refrigerator
1 can stewed tomatoes
1 can tomato paste
In large stock pot, add meat, seasonings, onion, celery and cover with water!. Bring to boil, reduce to simmer and cook for 2 hours or until tender!. Skim excess fat from surface!. Add remaining ingredients!. Cover and simmer 25 minutes or until vegetable are tender and soup has rich, thick appearance!.
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You could always go with a creamy potato soup!. After all, there's not much better than a big bowl of hot potato soup on a cold winter day!.Www@FoodAQ@Com

You should definitly go with the pumpkin soup idea-my dad made it this year for the first time for thanksgiving and it was amazing!Www@FoodAQ@Com

Ohhhh!.!.!.!.!.soup season!

So many choices!.!.!.!.

Butternut Squash Soup
Split Pea Soup
Spicy Lentil Soup
Potato Leek Soup
Cabbage Soup (with meat, 'slurp')

Can't think!.!.!.starting to dream about soup!.!.!.!.!.
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Pumpkin pear soup is a really good choice!. It has a holiday taste and a hearty feel! Www@FoodAQ@Com

Savoury carrot soup! It is verrrrrry good and tastes like the holiday season!.Www@FoodAQ@Com

BurbonWww@FoodAQ@Com

I usually make spit pea soup!. Www@FoodAQ@Com

CREAM AND MUSHROOM SOUP!!!Www@FoodAQ@Com

Costa del sol soup!?Www@FoodAQ@Com





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