Which soup should I make for Christmas?

Question

For christmas, each member of my family will cook a dish so I want to know a delicious and simple soup to make for them. Something possible for me to find the ingrediants easily.

Answer 1

Bill Telepan's Tomato Bread Soup is perfect for Christmas with its red, white, and green colors and delicious richness.

Here are links to 2 different websites about it:
http://www.oprah.com/foodhome/food/recipes/food_200501_soup.jhtml
http://wednesdaychef.typepad.com/the_wednesday_chef/2007/08/bill-telepans-t.html

At his restaurant they serve it cool but you can also serve it hot.

Of course I would recommend that you just use whatever white cheese you like best if you're not interested in ricotta salata or basil ricotta.

You might also like to check out Amanda Hesser's Tomato and Bread Soup: http://wednesdaychef.typepad.com/the_wednesday_chef/2005/10/amanda_hessers_.html#comments

Answer 2

I am making chicken soup. Everyone likes it even the toddlers.
I will be using a whole chicken (must have all of the flavour) and will put it into cold water with an onion, 2 stalks of celery & a carrot chopped in halves (I also add about 5 peppercorns, salt, pepper & stalk of parsley). Bring to the boil, skim surface, reduce heat & simmer for about 45 minutes. Then I lift out the chicken and strain the vegetables. I then add 1 finely sliced onion, 2 carrots sliced finely and 1 stalk celery finely diced and simmer for 1/2 hour after which I add about 1/4 cup of orzo or pepi bucato (I don't use rice as I put rice in my turkey soup) and simmer another half hour then I add about 1 or 1 1/2 cups of cut up chicken - no skin attached. Let it cool ready for transport. I do skim some chicken fat from the top but not too much as we all like the flavour.
It's simple, inexpensive and the ingredients are easy to find and best of all, our family likes it.

Answer 3

How about a Brunswich stew. You can get it a can and just heat it.

Clam Chowder and crackers,

or just vegetable soup.

Answer 4

Make two soups, one red and one green! Borscht and split pea with ham!

Answer 5

how about potato soup or mushroom cream soup? easiest to do.

Answer 6

dont listen to rach french onion is the best

Answer 7

chicken noodle!

Answer 8

Seafood Bisque by Al, the “Soup Nazi”

The Soup Kitchen is located in New York City. This came out of the New York Cookbook by Molly O'Neal.

2 C. dry White Wine
1 Bay leaf
1 Onion, roughly chopped
1 clove Garlic
2 ribs Celery
1 Lobster (1 to 1½ lbs.)
12 medium Shrimp, in the shell
24 mussels, well scrubbed
12 Sea Scallops
4 C. Heavy Whipping Cream
1 C. Milk
1 tsp. dried Thyme
1 Tbsp. minced fresh Parsley
1/4 tsp. dried Rosemary
1 C. fresh Spinach, well rinsed and washed
1/2 C. grated Carrot
1/2 tsp. fresh Lemon Juice

Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil.

Add the lobster; cover the pot, and steak for 10 minutes. Remove the lobster.

Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.

Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open.

Add 2 cups water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes.

Remove the scallops with the tongs.

Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.

Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan.

Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.

Serves 6.
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Creamy Chicken - Pasta Soup

3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1½ cups half and half
2 tablespoons chopped fresh parsley
1½ pounds chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 pound sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice

Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)

Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.
Makes 12 First-Course or 6 Main-Course servings.

--Bon Appétit
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TORTELLINI SOUP

1 tb olive oil
2 med ribs celery diced
2 med carrots diced
1 med-lg onion diced
4 cloves garlic, finely chopped
3 cans fat free chicken broth 14 oz each
1 pkg (9 oz) refrigerated tortellini (your choice)
we like tomato or chicken pruscuito tortellini
the 3-cheese is good too
1 can 19 oz cannelini beans, rinsed
1 bag 6oz baby spinach
½ tsp nutmeg
½ tsp pepper
salt to taste

Heat oil in 4 qt saucepan over med low heaat. Stir in celery, carrot,onion and garlic, cover and cook 10 minutes until soft. Add broth and 2 cups water.
Bring to boil, stir in tortellini and simmer as package directs. Stir in remaining ingredients, heat through. Sprinkle the soup with finely shredded parmesan cheese and accompany with crusty Italian bread.

This is a low fat and heart smart recipe and one of our favorite soups ever!

-- Womans Day 2003
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ROASTED GARLIC SOUP WITH PARMESAN CHEESE

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1½ teaspoons chopped fresh thyme
18 garlic cloves, peeled
3½ cups chicken stock or canned low-salt chicken broth
½ cup whipping cream
½ cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4.

--Bon Appétit, February 1999