I volunteered to make soup for 1st course for Thanksgiving...?

Question

Any ideas? I was thinking about a nice pureed carrot soup...

Certified Yankee here:-) It's not a requirement to have soup but I think it'd be a nice starter...So far, all of these recipes look delicious (well, except for the fact that I hate mushrooms, but that's not your fault, is it?)

Answer 1

Pureed carrot sounds great! Pretty autumnal color, and not too heavy for a first course. Make a crouton to top each bowl using a small(1- 1 1/2 inch) leaf or turkey cookie cutter on sliced french bread and toast till golden. Have a great holiday.

Answer 2

Savory Cheese Soup

This big cheese flavor partners beautifully with vegetables and is an excellent part of a holiday meal. It's a favorite of kids and adults. This was a grand prize winner in the soup category for Taste of Home Magazine a few years back.

1/4 C. chopped onion
3 T. butter
1/4 C. flour
1/4 tsp salt, pepper, garlic powder
2 C. milk
1 can chicken broth
1/2 C. shredded carrots
1/2 C. chopped celery
1 &1/2 C. shredded cheddar
3/4 C. shredded mozzarella
Chopped chives

Saute onion in butter... add flour and seasonings. Stir.
Gradually add milk... stir, stir, stir
Bring chicken broth to a boil... add carrots and celery. Cook for 5 minutes..
Add this to the milk mixture.
Add cheeses... stir, stir, stir... do not boil.
Garnish with fresh chives and a light dust of paprika

Serves 4... but you can double easily.

Answer 3

While I love pumpkin soup... sometimes at Thanksgiving the pumpkin gets a bit overused. If you want to switch it up a bit I would try a warm comforting mushroom soup. This recipe looked interesting.

Mushroom Spinach Soup

"This is an elegant soup and a great first course before a game main course. Serve with grated Parmesan cheese."

INGREDIENTS
3 tablespoons butter
3 leeks, chopped
2 onions, chopped
2 cloves garlic, minced
2 pounds chopped mushrooms
2 teaspoons dried savory
1/4 teaspoon dried oregano
1/3 cup sherry
9 cups chicken stock
2 tablespoons tomato paste
1 bay leaf
salt to taste
ground black pepper to taste
10 leaves fresh spinach

DIRECTIONS
Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
Strain out the vegetables.
Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.

Answer 4

I made this last year. serves 10

Harvest Pumpkin Soup

INGREDIENTS
5 small sugar pumpkin
7-1/2 cups chicken stock
1-3/4 cups and 2 tablespoons heavy whipping cream
1/2 teaspoon ground nutmeg
1-1/4 teaspoons ground sage
1 tablespoon and 3/4 teaspoon salt
1/2 cup and 2 tablespoons sour cream

DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

Answer 5

Pumpkin Soup

6 cups chicken broth
1 cans solid-pack pumpkin -- up to 2 (16 oz.)
1 cup onion -- thinly sliced
1 clove garlic -- minced
1 1/2 teaspoons salt
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 cup whipping cream -- warmed
1 large fresh pumpkin -- hollowed out (optional)
Fresh parsley -- (optional)

In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into soup.

Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350 degree oven.

Answer 6

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Answer 7

You must be a yankee -- I've never heard of soup with a Thanksgiving meal but it dont sound bad.I answered this so i will have a copy of the recipes that answered --- they sound good-- sneaky ole hillbilly ain't i ?

Answer 8

Good idea, anything from the Fall season would be nice...pureed pumpkin, squash, cream of broccoli or asparagus, turkey noodle or rice soups.

Answer 9

I would make a cream of peanut soup. Very very American. Very traditional, and it doesn't repeat anything else that might be on the thanksgiving buffet.

Answer 10

carrot soup