What would be the best soup for a thanksgving dinner? Also is it common to have soup with turkey dinner? Thxs

Answer 1

Thanksgiving is a time to share food. If you want to make soup, make soup. Don't not do it because it is common or not common. There are some great purees you can make that would be a nice counterpoint to some of the more current standard Thanksgiving fare. Here's one for starters:
Cauliflower Cheese Soup
Chop the following:
Half-head of cauliflower
3-4 potatoes (med size)
4-5 carrots
1 onion
2 tablespoons garlic
place in a large pot and add 2 cans chicken broth or stock.
1-2 cups water
Boil until all vegies are soft
Place in blender and puree.
Return to large pot and add 1 1/2 - 2 cups shredded cheddar.

Add 2 teaspoons dill weed
1 teaspoon caroway seeds
1/2 teaspoon dry mustard
1 teaspoon salt (test after this - you may want more).
Pepper to taste (I like to go a little heavier than most in the pepper department).


Mix over low heat until smooth.
Just before serving, add 1 cup buttermilk to the batch and sprinkle chopped green onions as a garnish. Bon appetit.

Answer 2

I've never had soup with Thanksgiving, but these two sound really good

Split Pea Soup

Serves 6

Ingredients:

2 1/2 quarts water
1 pound split peas
4 pounds ham bones or smoked shanks
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
1/2 teaspoon garlic, minced
1/4 teaspoon marjoram
2 dashes bottled hot pepper sauce
3 sprigs parsley
1 to 2 chicken bouillon cubes

Combine all ingredients (except the bouillon cubes) in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 4 hours or until the soup has thickened and the meat on the bones is "melt in your mouth tender" and falling off the bone. If the soup needs a little salt, dissolve a bouillon cube into it and taste again.

Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and put the cleaned meat back into the soup.


Cream of Yellow Squash and Morel Mushroom Soup

Serves 4

Preparation :15 Cook :30 Stand :00 Total :45

This is truly earthy soup. Hearty and colorful.

2/3 ounce morel mushrooms, dried
2 tablespoons butter
2 yellow squash, coarsely chopped
1/4 yellow onion, coarsely chopped
1 teaspoon fresh garlic, chopped
3 chicken bouillon cubes
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon red bell peppers, small dice

Bring one cup of water to boil, add the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 minutes. Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4" slices and rinse them under cold running water to remove any dirt particles.

Combine butter, squash, onion, garlic, bouillon cubes, spices, and 1 cup of water in a sauce pan and bring to a boil. Cover and reduce heat to a simmer for 20 minutes.

Pour cooked squash mixture into a blender and puree. The mixture will be thick. Add heavy cream and 1/4 cup of the reserved mushroom liquid (strained) to the mixture and blend.

Add the sliced mushrooms and the red peppers. ENJOY!!!

Answer 3

I would go with a Butternut Squash soup. The one in a box by Campbells is actually pretty good!!

I would serve soup as a first course before putting out the turkey. It is common, just depends on the family!

Answer 4

my family rarely does a soup on Thanksgiving but the times that we have it's been a spiced pumpkin or squash soup.

Spiced Pumpkin Soup
6-8 servings 1½ hours 30 min prep

2 1/2 lbs pumpkin, cleaned and cut in chunks
2 tablespoons butter or margarine
1 large onion, chopped
1 large apple, chopped
2 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 liter chicken stock or vegetable stock
lemon juice
chopped parsley or coriander, to serve
sour cream (optional)

Melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more.
Add the pumpkin and the apple, mix, and then add the stock.
Bring to the boil, lower the heat and simmer for 40 to 50 minutes.
I use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor.
Add the lemon juice and check the seasoning.
Serve with the parsley sprinkled over, sour cream (or yogurt) and nice bread.

Answer 5

I have never had a soup with Thanksgiving dinner, but I think it sounds like a nice idea. What about a nice cream soup made with butternut squash or potato-leek? It should be vegetable, since the turkey is the main attraction.

Answer 6

No probably not turkey soup that might be a little much... If I were going to serve a soup with thanksgiving dinner I would do like a french onion or something very light and broth based. If you want something heavy a minestrone might be good as well. Good luck starting a new tradition!!

Answer 7

I love having soup to start Thanksgiving dinner. I make a roasted butternut squash with maple syrup soup and I prepare it the day before then reheat.

Answer 8

I like the idea of French onion soup. The beef will contrast nicely with the poultry. For the croutons, use sourdough or other crusty bread and provolone for the cheese. YUM!

Answer 9

Not really a soup, but we always have turkey and noodles with Thanksgiving. It is easy to make, and everyone enjoys it.

Answer 10

try a butternut squash soup or a pumpkin soup; both are great an would go with a Thanksgiving menu