A couple of weeks ago, I did a soup supper for a benefit holiday show. I think it is a great option for easy entertaining this holiday season.
I prepared two soups : Baked Potato Soup & Minestrone
I set up a food table to display the soup and provided “To-Go” soups for everyone to take home – what a great gift to a busy family!
Baked Potato Soup 1 cup of butter 1 cup of flour 4 cups of half & half 4 cups of whole milk salt & pepper 4 cups of red potatoes, 1 inch cubes Cook potatoes in water until tender – about 8 minutes. Drain potatoes and set aside. In a sauce pan, melt butter, then add flour over low heat and whisk until smooth. Let the flour cook for just a minute – be careful not to burn! Whisk in heavy cream – adding it all at once. Whisk until smooth, then add in milk. Bring the soup to a simmer, stirring constantly. Add potatoes just before serving. Keep the heat on low and be careful not to scorch the bottom. Optional garnish : cheddar cheese bacon, cooked & cubed green onions
Minestrone Soup 1/4 pound of bacon, cubed 2 tablespoons of olive oil 1/2 cup of onions, 1/2 inch dice 2 cups of carrots, 1/2 inch dice 2 cups of celery, 1/2 inch dice 2 cups of fresh green beens, 1/2 inch dice 6 cups of chicken stock 1 – 12 ounce can of whole tomatoes 4 cups of cabbage, shredded 3 cups of spinach 1/2 pound of pasta salt & pepper fresh basil parmesan cheese In a large stock pot, cook bacon in olive oil, then add onion, carrots, celery and green beans. Cook for about 4 minutes until they are tender. Add chicken stock (may need more or less depending on desired consistency). Add tomatoes one at a time, but crushing them (squeezing) into the pot. Bring to a simmer. Add the cabbage, pasta and salt & pepper. Cook for 10-15 minutes until pasta is tender. Add spinach just before serving. Served garnished with basil & parmesan.