What's a good Soup that goes with a new york strip steak entree?

Question

What's a good Soup that goes with aNew York strip steak entree?

Answer 1

how about a nice french onion or a minestrone

Answer 2

If I want my dinner really filling /satisfing (especially in a cold winter night), I might order a lobster bisque!!! Then have 6 oz to 8 oz steak as entree with boiled vegetables + dessert (apple pie with vanilla ice-cream or New York cheese cake) ... Heavy meal ... hahaha... yummy!

It really depends on my mood and I do agree with the other that French onion soup or cream of mushroom go very well with steak.

<<<<< Lobster Bisque >>>>> Serves 4

400 g raw lobster tail
75 g butter, softened
7 green onions, chopped
1 onion, chopped
1 carrot, chopped
950 ml fish stock
4 sprigs fresh parsley
1 bay leaf
4 whole black peppercorns
600 ml water
40 g all-purpose flour
440 g tomato puree
15 ml sherry or white wine
120 ml heavy cream
1 g ground nutmeg
4 g chopped fresh tarragon

1) Cut the lobster tail in half lengthwise.
2) Melt half the butter in a pot, add the scallions and onion and cook for 5 minutes or until soft but not colored. Add the carrot and cook for 2 minutes.
3) Add the lobster halves, fish stock, parsley, bay leaf, peppercorns & water. Bring to a boil, reduce heat and simmer for 20 minutes, skimming the surface as required.
4) Remove the lobster from the stock, cool slightly and take the meat from the shells. Set the lobster meat aside, crush the shell and return it to the pan. Continue simmering for further 40 minutes. Strain the stock, then strain again through a sieve lined with 2 layers of damp muslin or cheesecloth.
5)Cut some thin slices from the lobster to use as a garnish and set aside. In a blender, blend the remaining lobster flesh with a little of the strained stock until smooth.
6) Mix the flour and remaining butter to a paste. Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well.
7) Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens.
8) Reduce heat and simmer gently for 5 minutes. Season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.

Answer 3

Depends on what you are looking for. I'd recommend a french onion soup. If looking for a heavier soup try a cream soup like fresh mushroom or potato. Want something heartier try a beef barley soup.

I hope one of these works for you. Enjoy!

Answer 4

To start off a meal of strip steak, nothing beats either french onion soup covered by melted mozzarella cheese and croutons or thick creamy mushroom soup..........hmnnnnn

Answer 5

Sure its very humorous to look at! Just last night time we saw a family with a bunch of children who had been loading up plates and making a huge mess on the buffet. The meals used to be simply excellent, which is why all of us go there. However particularly men and women will have to watch their kids. They are shorter than the sneeze guards, lol

Answer 6

I love Wedding Soup! mmm, mini meatballs...

But I might go minstrone or other veggie based like potato leek with a steak.

Answer 7

French Onion Soup would be perfect. Or just a simple beef consomme.

Answer 8

I would say either a potato soup or a tomato soup would go great with the steak. Here's a couple recipes hun :)

Bacon Leek and Potato Soup

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping
Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.

Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

Tomato Soup with Pancetta

1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream
Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.
Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.

Answer 9

Cream of potato w/ garlic OR New England Claim Chowder

Answer 10

French onion or a brothy soup

Answer 11

cream of mushroom. sautee mushrooms in butter, let cool. then add 1 qt of milk white pepper and a little garlic and heat on low heat. do not let boil of it will break. then melt butter and add flour to make a roux(thickener). add slowly using whisk until desired thickness. it will have a nice mushroom flavor and a rich cream flavor. very easy yet very tasty.
meant 1 quart of heavy cream not milk.