A good soup to serve with steak?

Question

I'm trying to figure out a soup that would go good with these steaks I'm making. Any suggestions?

Answer 1

Real French Onion Soup would be great. Check out this recipe:

http://www.gourmet-food-revolution.com/easy-French-onion-soup-recipe.html

.......the onions will enhance the steak perfectly.

Enjoy!

Answer 2

A light soup is best. Something to whet the appetite for the steak . Try this recipe:
FRESH PEA SOUP
1 small onion, peeled and diced 1 small clove garlic, chopped 2 T. butter 4 cups fresh peas, shelled chicken stock or vegetable stock or water 1 tsp. of fresh oregano, chopped 1 tsp. of fresh marjoram, chopped

Saute the onion in butter in the bottom of a 5-quart soup pot. Add a bit of salt and cover the pot to ensure that the onions slowly become translucent and do not scorch. Add the chopped garlic and continue sauteing for an additional 3 minutes. Add the liquid and the peas. Stir in the chooped herbs with a little salt and cover. Bring to a boil and then lower the heat to simmer unitl the peas are tender.

Use a hand-held immersion blender to puree the soup into a smooth consistancy. ( If you preffer to use a blender, let the soup cool down and blend small batches - one cup at a time.) Stir in 1/2 cup of cream and serve.

Garnish each serving with a sprinkling of chopped herbs and some fresh whole peas that have been blanched in salted water.

Answer 3

Cream of corn or corn chowder
Cream of Mushrooms
French Onion
Veggie Soup
Minestrone
3 bean soup
Spicy Tomato with tortilla strips

Answer 4

Creamy wild rice soup.
4 cups water
1/2 tsp salt
1/2 cup uncooked wild rice
3 tablespoons chopped Green onions
1/4 cup shredded carrot
3 tablespoons chopped pecans
6 tablespoons butter
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1/2 cup diced fully cooked ham (fully cooked, diced bacon can be used instead)
1/4 tsp pepper
1 cup 1/2 &Tast 1/2 cream
green onion strips for garnish.
In a large saucepan, bring water and salt to a boil. Add rice. reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from heat. Let stand for 10 minutes; drain and set aside.
In a soup kettle or dutch oven, saute the onions, carrots and pecans in butter to 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper, and wild rice. Cover and simmer for 5 minutes or until carrots are tender. Reduce heat. Add cream, heat through (do not boil). Garnish with green onion strips if desired. Yields: 8 servings.
This is soooooo good and men love it. Great with steak or wild game. The wild rice can be made well in advance and covered till time to use. We like it better with bacon but they are both good. Left overs heat up well as long as you don't boil it. Good luck!

Answer 5

Asian Chicken Noodle Soup:

Spaghettini is a good stand-in for Asian noodles, but if you can find rice noodles, by all means use them here. Serve the soup in deep bowls with chopsticks or forks as well as spoons. Eat the noodles first and then drink the soup in the Asian manner. Or, to use a spoon only and eat everything together, break the pasta into small pieces before cooking.

1 tablespoon cooking oil
1 tablespoon Asian sesame oil
1 onion, chopped
2 ribs celery, cut into 1/4-inch slices
4 cloves garlic, smashed
1 1- inch piece fresh ginger, cut into thin slices
2 tablespoons chili powder
1/8 teaspoon dried red-pepper flakes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 cup cilantro leaves plus 1/4 cup chopped cilantro (optional)
1 3/4 teaspoons salt
1/2 pound spaghettini
1/2 head bok choy (about 1 pound), cut crosswise into 1/4-inch slices
1/4 cup lime juice (from about 2 limes)

1. In a large heavy pot, heat both oils over moderate heat. Add the onion, celery, garlic, ginger, chili powder, and red-pepper flakes. Cook, stirring occasionally, for 5 minutes.

2. Add the broth, tomatoes, chicken, fish sauce, cilantro leaves, if using, and the salt and bring to a simmer. Reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Remove the chicken; when it is cool enough to handle, cut it into bite-size pieces. Continue cooking the soup for 15 minutes longer.

3. Meanwhile, in a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and add the pasta and the chicken to the soup.

4. Add the bok choy; bring back to a simmer. Cook until just done, about 1 minute. Stir in the lime juice and chopped cilantro, if using.

Wine Recommendation: The piquant Asian juxtaposition of fiery and savory elements demands the cooling influence of an off-dry German riesling. Try a luscious spätlese from the Pfalz.

Notes: Asian fish sauce is available at Asian markets and many supermarkets

Yield: 4

Answer 6

Corny Tomatillo-Red Pepper Soup

1 Tablespoon corn oil
1 onion, finely chopped
5 tomatillos, husked and quartered
3 cloves garlic, minced
4 ears fresh corn, corn sliced off and divided two into equal piles
4 cups vegetable stock
3 Tablespoons cilantro, chopped
1 Tablespoon corn oil
2 large red bell peppers, diced
1 jalapeno pepper, chopped fine
1 Tablespoon sugar
salt and pepper
Garnish: A tomato, cilantro sprigs, and green onions, chopped into a relish with lime juice

Heat 1 Tablespoon oil in a saucepan on high, then sauté the onion, tomatillos, and garlic for about 5 minutes, until softened. Stir in half the corn kernels, 3 cups of stock, and the cilantro. Heat to a boil, then purée in a blender, solids first.

Heat 1 Tablespoon oil in a large saucepan on high, then sautée the red pepper and jalapeno pepper for about 5 minutes, until softened. Pour the purée back into the pot and stir in the rest of the corn, the remaining 1 cup of stock, and the sugar. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.

Chop the tomato, cilantro, and green onion into a relish, squeezing on lime juice.

When ready to serve, ladle the soup into bowls and swirl the relish through each.

Answer 7

French Onion

Answer 8

Baked potato soup or french onion soup. You can get recipes from recipes.com.

Answer 9

Beef consume' garnished w/ a thin slice of raw mushroom and a pinch of fresh chopped green onion. This can do double duty as an au jus.

Answer 10

I really have not found anything that doesn't pair well with steak. Some ppl really hate the flavor of cillantro and tarragon. If you use basil don't add cillantro or it will taste like soap