If the family is coming to your house, it’s time to think about your menu for Thanksgiving Day. The perfect starter for dinner is soup, so here are three soups that are fitting fare for this national celebratory day of parades, dining, families, and friends.
The addition of heavy cream and truffle oil to the cauliflower soup makes such a difference that even most people who don’t like cauliflower ask for second helpings! In any case, it’s worth making and the leftovers make a perfect lunch a few days later.
Porcini mushrooms give the carrot, parsnip and celery root soup an exotic flavor without being too overpowering. Take the time to precisely dice the vegetables for the final presentation. If you purée the entire soup, of course, such recision is not important. Crème fraiche is an optional enrichment, but not necessary when the soup is just the starter.
Finally, my favorite is a clear nicoise soup with a robust flavor that jump-starts the digestive juices and prepares you for the rest of the dinner. It’s extremely easy to prepare. Bon appetit!
(Serves 8)2 tablespoons unsalted butter1 tablespoon extra virgin olive oil1 large yellow onion, sliced1 tablespoon chopped fresh thyme1 large head cauliflower, cut into florets4 cups vegetable or chicken stock1 cup heavy cream or half and halfSea salt and freshly ground black pepper to tasteFew drops of white truffle oil per servingTo prepare:
Melt the butter in the olive oil in a large stockpot over medium low heat.
Add the onion and thyme and cook, stirring occasionally, until the onions are soft and translucent, about 10 minutes.
Add the cauliflower and stock and bring to a boil.
Reduce the heat and simmer for 20 minutes, or until the cauliflower is almost tender.
Add the cream and cook until the cauliflower is tender and the liquid is slightly reduced, about 15 minutes. Remove from the heat and let stand 5 to 10 minutes.
Working in the food processor, add the cauliflower in batches and purée until smooth. Or, with an immersion blender, purée the soup until it is smooth.
Taste, and then add salt and pepper to taste. Can be done ahead and refrigerated up to four days.
To serve, reheat the soup until it is simmering. Warm the soup bowls and ladle about three-quarters of a cup into each bowl. Drizzle one to two drops of truffle oil on top and serve at once.
(Serves 6 to 8)1/4 ounce dried porcini mushrooms1 cup boiling water3 tablespoons olive oil2 cloves garlic, minced1 large onion, chopped1 leek, white and light green parts only, thinly sliced3 stalks celery finely chopped1 teaspoon marjoram1 teaspoon thyme1 cup dry white wine3 carrots cut into half-inch dice3 parsnips cut into half-inch dice1 large bulb of celery root, peeled and cut into half-inch dice7 cups vegetable or chicken stock1 bay leafSea salt and freshly ground black pepper to tastePinch cayenne pepperPinch freshly grated nutmegAbout 1/3 cup chopped flat leaf parsley for garnishFreshly squeezed lemon juice to tasteTo prepare:
In a small bowl, soak mushrooms in boiling water until they are soft, about 30 minutes.
Using a slotted spoon, remove the mushrooms from the soaking liquid and rinse under cold water to remove excess dirt. Pat dry with paper towels, chop
and set aside.
Strain the mushroom soaking liquid through a coffee filter paper to remove the dirt and sand and set the liquid aside.
Add the olive oil and sauté the garlic, onion, leek, celery, marjoram, and thyme in a large stockpot over medium high heat until they begin to soften, about 5 minutes.
Add wine and cook until the liquid is reduced by half.
Add chopped mushrooms, carrots, parsnips, and celery root and sauté briefly. Add the chicken stock and bay leaf, cover the pot and bring to a boil.
Reduce the heat; simmer with the lid ajar until the vegetables are tender, about 25 minutes. Remove the bay leaf.
Transfer about two cups of the soup to the bowl of the food processor and purée until smooth. Return the purée to the soup and mix well to thicken.
Taste, and season with salt, black pepper, nutmeg and cayenne. Can be done ahead to this point. Bring to room temperature and refrigerate four to five days ahead.
Just before serving, bring the soup to a simmer. Stir in parsley and lemon juice. Taste and correct the seasonings.
Ladle the soup into heated bowls and serve at once. Garnish with a dollop of sour cream or crème fraiche if desired.
*Adapted from “300 Sensational Soups” by Carla Snyder & Meredith Deeds (Robert Rose, Canada, 2009).
(Serves 6 to 8)4 tablespoons olive oil5 cloves garlic, minced2 carrots, finely chopped8 cups beef stock2 cups water2 bay leaves8 sprigs parsley stems6 peppercorns2 whole allspice2 juniper berries1 teaspoon herbes de Provence2 tablespoons chopped flat leaf parsley1 teaspoon thyme leavesOptional: Garlic croutonsTo prepare:
Add oil and sauté garlic and carrots over medium heat until softened, about 5 minutes.
Meanwhile, dampen four to five thicknesses of cheesecloth with water and place the bay leaves, parsley, peppercorns, allspice, juniper berries and herbes de Provence in the center. Gather the corners, fold in the sides and securely tie into a bundle.
Add beef broth and water to the pot along with the bouquet garni bundle, cover and bring to a boil.
Reduce the heat and simmer for 20 to 25 minutes. Remove the bouquet garni.
Taste and correct the seasonings with salt and pepper.
For a clear soup, strain out the carrot and garlic or leave in for texture. Can be done ahead. Bring to room temperature and refrigerate or freeze up to one week.
To serve, reheat the soup to a simmer, ladle into warm cups and sprinkle with chopped thyme and parsley. Serve at once.
Top with homemade garlic croutons if desired.
More Posts from Janeen Sarlin
