First-course soup: any tried-and-true blockbusters?

[jphilg]

So, we need to make good on an outstanding invitation to have DH's boss and colleagues to dinner; the kitchen is back in gear after 7 unending months of construction, and I want to put on a memorable meal.

The tentative menu is:

Parmesan cheese straws
Rosemary Cashews
Cocktails

TBD Soup course...maybe lobster bisque? Plus some appropriate bread
Wine to pair; considering a Sancerre but obviously dependant on soup choice. What do you think about Sancerre with a cream soup; I think the contrast would be great?

Garlic herb pork roast with wilted greens (this sounds blah, but is really wonderful with the white wine pan sauce...)
Sweet potato and goat cheese gratin
Roast tomatoes and garlic
Wine to pair, but probably something from the Supertuscan realm

Roast pineapple carpaccio with coconut sorbet and cardamom shortbread

Truffles, port and cigars (on the back porch with the cigars. Ick. But Peter acquired some good ones recently and wants to share)

It will be dinner for 8, not this weekend but next. I am sort of going for a wintery feel (dessert notwithstanding) since it will be chilly still, and we will probably have a fire going. That said, I don't want it to be so heavy that people roll out of our house. No reports of food limitations.

Anyhow, soup suggestions/recipes, and general comments are highly appreciated!

[mom2garret]

Last week I made a French Onion Soup that I got off the boards and it was really good. I think the adding of Cognac at the end was a very good idea. I can do a search for you if you are interested.
Jodi

[Rae]

If you want maybe a hint of spring, I would suggest this one:

Cream of Asparagus Soup
From Cooking Light

For a vegetarian version, use vegetable broth in place of chicken broth. Garnish with thin asparagus spears for a graceful presentation.

3 cups (1/2-inch) sliced asparagus (about 1 pound)
2 cups fat-free, less-sodium chicken broth
3/4 teaspoon fresh thyme, divided
1 bay leaf
1 garlic clove, crushed
1 tablespoon all-purpose flour
2 cups 1% low-fat milk
Dash of ground nutmeg
2 teaspoons butter
3/4 teaspoon salt
1/4 teaspoon grated lemon rind

Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.

Cream of Carrot Soup: Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).

CALORIES 112 (28% from fat); FAT 3.5g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 6.7g; CARB 13.4g; FIBER 1.1g; CHOL 13mg; IRON 0.6mg; SODIUM 765mg; CALC 152mg

Cream of Leek Soup: Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf.

CALORIES 131 (23% from fat); FAT 3.4g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 7.3g; CARB 18.3g; FIBER 1.3g; CHOL 13mg; IRON 1.5mg; SODIUM 759mg; CALC 178mg

[beckms]

Wow, your menu looks fabulous (cigars notwithstanding!).

Bisque is always wonderful, but can be very rich and heavy. That said, let me suggest this other very rich and wonderful soup, posted originally by Buddie:


* Exported from MasterCook *

Sherried cream of portobello mushroom soup with fresh rosemary

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter
1/2 cup flour
10 cups chicken stock (you can buy it already
made i do the big campbells
1 cans get the less sodium)
2 fresh rosemary sprigs
3 fresh thyme sprigs
2 fresh flat leaf parsley sprigs
3 tbsp olive oil
2 1/2 lbs portobellos (any mushrooms you want the
equal that many pounds) with the gills
removed and diced. if you don't remove
the gills your soup will turn out black
1 onion diced
4 shallots -- chopped
4 garlic cloves minced
1 tbsp fresh rosemary chopped
kosher salt to taste
freshly ground black peper to taste
1 cup dry sherry
4 cups whipping cream or sour cream

prepare a blonde roux by melting the butter in a small saucepan over medium heat; stir in the flour and cook, stirring continuosly, until the roux is golden brown and fragrant, about 4-5 minutes. set aside to cool


in a large stockpot over high heat, bring the chicken stock to a boil. whish in the roux and stir to combine thoroughly.

reduce the heat to medium; add the rosemary sprigs, thyme and parsley sprigs to the chicken stock and continue to cook, uncovered


meanwhile, heat the olive oil in a large saute pan over high heat until hot. add the mushrooms, onion, shallots, and garlic and cook 6-8 minutes.

add the chopped rosemary, taste, and season with salt and pepper.

remove 2/3 cup of the mushroom mixture and set aside.

add the sherry to remaining mushroom mixture and reduce over high heat until about 1/2 cup of liquid remains. set aside.

remove the herb sprigs from the chicken stock.

transfer the mushroom mixture to a food processor or blender and puree

transfer to the chicken stock and stir to combine well. whisk in the cream to taste

season with salt and pepper if needed.

when serving ladle the soup into large bowls and garnish with a dollop of the reserved sauteed mushroom mixture

[beckms]

I also really love this one. We have made it several times for a Thanksgiving starter.


* Exported from MasterCook *

Squash and Chestnut Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound raw chestnuts -- about 30
2 pounds winter squash -- cubed and peeled
1 onion -- chopped
1 stalk celery -- chopped
5 cups low sodium chicken broth
1/4 teaspoon ground ginger -- optional
1 1/2 cups milk
1 apple -- peeled and chopped

Microwave and peel chestnuts: slit each one on one side, arrange in shallow microwave dish. 1/2 lb: 6 min. on high. 1 lb: 8 min. 1 1/2 lb: 11 min.

Place vegetables and apple in a large Dutch oven with broth. Bring to a boil, cover, reduce heat and simmer until vegetables are tender, about 30 min.

Puree in small batches until smooth. Return to pot. Add milk and ginger.

Source:
"Wegman's"

[sneezles]

My favorite decadent soup as a first course is this recipe that was given to me by my very good friend who lives just outside Perth, Scotland.

Stilton Soup

Serves 2

1 oz butter
1 small onion, finely chopped
2 tbs all-purpose flour
1 cup chicken stock
1/2 cup dry cider (you can find this in a liquor store)
1/2 cup whole milk
1 tsp Dijon mustard
6 oz Stilton cheese (trimmed of rind and crumbled)
salt, to taste
ground white pepper, to taste


Melt butter in a heavy medium-sized saucepan. Add onion and sauté for 3 minutes over medium-low heat. Stir in the flour, mixing well and cook for 1 minute.
Gradually stir in the chicken stock, cider and milk. Bring to a boil, stirring until thickened.
Add the mustard, crumbled Stilton, salt and pepper to taste. Stir continuously until the cheese has melted and the soup is piping hot.

[beckms]

Oh yum. Sneezles, that looks excellent. My mouth is watering at the thought of dry cider and stilton in a soup......

[sneezles]

Originally posted by beckms
Oh yum. Sneezles, that looks excellent. My mouth is watering at the thought of dry cider and stilton in a soup......

My mouth was watering as I was posting! Haven't had this in a while but thinkin' I need to make a cider run!:p

[Chelle D]

This one is very good. A member of our supper club made it in the fall and it was my favorite dish of the evening. It was rich and creamy and did not taste "light".


Rich Mushroom Soup
From Cooking Light


This smooth and satisfying soup can also be made with 2% milk rather than 1% and half-and-half. Any combination of fresh mushrooms works just fine.

2 tablespoons all-purpose flour
1 cup boiling water
1 cup dried porcini mushrooms (about 1 ounce)
2 teaspoons butter
1 1/2 cups chopped onion
2 teaspoons chopped garlic
2 teaspoons finely chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
2 (8-ounce) packages presliced button mushrooms
4 cups fat-free, less-sodium chicken broth
1 cup 1% low-fat milk
1/2 cup half-and-half
1/4 cup dry sherry
Chopped fresh flat-leaf parsley (optional)

Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer the flour to a small plate; cool.
Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid. Chop the mushrooms.

Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, thyme, salt, and pepper; sauté 30 seconds. Add shiitake mushrooms; cook 3 minutes, stirring constantly. Add button mushrooms; cook 3 minutes, stirring constantly. Add chopped porcini mushrooms and broth to pan.

Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk, and add to pan. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes. Add milk; simmer 10 minutes, stirring frequently. Remove from heat; stir in half-and-half and sherry. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Divide soup among each of 8 bowls, and sprinkle with parsley, if desired.

Yield: 8 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 114(24% from fat); FAT 3.1g(sat 1.8g,mono 0.9g,poly 0.1g); PROTEIN 7.1g; CHOLESTEROL 11mg; CALCIUM 72mg; SODIUM 341mg; FIBER 1.9g; IRON 1.9mg; CARBOHYDRATE 13.3g

Kathryn Conrad
Cooking Light, OCTOBER 2004

[RebeccaT]

Not yet TNT, but it will be by the weekend. We are making a Champagne and Camembert soup as a course in our Champagne-themed post-Valentine's dinner party. I have been dying to make it for so long, and my hopes are high as it is from Stop and Smell the Rosemary and I haven't had a dud from that cookbook, ever.

I can post the recipe later this evening if you're interested.

[Kismet]

I made this soup for supper club last year, and everyone LOVED it! Don't skip the toasts - they are so easy and really wonderful. I think that this would fit in well with your "wintery" feel, yet it doesn't have cream, so it isn't as heavy as other bisques. In the actual BA article, there were suggestions for wine pairings, as well. I can look them up if you're interested!

CELERY BISQUE WITH STILTON TOASTS

Bisque:
3 tablespoons butter
4 cups sliced celery (about 8 stalks)
1 1/2 cups chopped leeks (white and pale green parts only; from 2 medium)
3/4 pound Yukon Gold potatoes, peeled, diced
4 cups (or more) low-salt chicken broth
1/3 cup plus additional crème fraîche
1/4 teaspoon cayenne pepper
Chopped fresh parsley (optional)

Stilton Toasts:
1/2 cup (packed) crumbled Stilton cheese (about 2 ounces)
2 tablespoons crème fraîche or sour cream
8 1/4-inch-thick long diagonal slices French baguette
Olive oil
Chopped fresh Italian parsley

To make bisque:
Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.)

To make toasts:
Using back of fork, mash cheese and crème fraîche in small bowl to blend.

Preheat oven to 350°F. Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.

Serving:
Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.

Makes 4 servings.
Bon Appétit
November 2004

[MISSINDI]

Hey Rebecca, I'M interested. :) That recipe sounds amazing, and I'm anxiously awaiting your party reviews. I still remember last years'.

I have an excellent Rich Creamy Mushroom Soup recipe that I've posted a few times. Really simple, but tummy-warming.

And for a complete departure, one of our SC women made a Hungarian Cherry Soup (served cold) last year that was delicious.

Let me know if you want either recipe. Hope this helps! :D