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Thanksgiving Soups

HORNS

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What would you guys recommend besides the classic "cream of . . ." soups that are ubiquitous this time of year? I'd like to have some balance in light of the other heavy and rich dishes that are going to be served, even though the soup will be served by itself as the first course.

Aspic, I would assume, would be nice, but I just don't have time to do this; but what would you combine the aspic with if it was to be served? Or, should I disregard the whole soup course paradigm and serve something else instead?
 

itsstillmatt

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I like cream soups, but what about a consommÃ
with a bunch of the great wild mushrooms which are now in season, and perhaps, if you like, a few scallops sliced thin and put in the bowls so they cook lightly in the hot broth.
 

kwilkinson

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Originally Posted by iammatt
I like cream soups, but what about a consommÃ
with a bunch of the great wild mushrooms which are now in season, and perhaps, if you like, a few scallops sliced thin and put in the bowls so they cook lightly in the hot broth.


I like the scallop idea a lot if you're coursing out your Tgiving dinner.
 

HORNS

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Yeah, I agree. I'm kicking around in my head a dashi-based soup as well.
 

kwilkinson

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This thread is now the awesome soup thread.

Goes against Thanksgiving, unless you guys are asiafreaks, but meyer lemon and miso soup is teh shiz.
 

HORNS

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Originally Posted by kwilkinson
This thread is now the awesome soup thread.

Goes against Thanksgiving, unless you guys are asiafreaks, but meyer lemon and miso soup is teh shiz.


I love using miso as a soup/broth base. It's great for risotto. However, a clear soup would be more appropriate for the occasion - except for the fact that one of my side of the family's Thanksgiving traditions is pimento cheese-stuffed celery, which isn't exactly harmonious with what I'm stating I'm trying to accomplish.
 

itsstillmatt

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I'm the opposite. Dashi is one of the few tastes I really don't like at all. It's fine at a Japanese restaurant, but as a stock I find it too sweet and too smokey. Weird, huh?
 

kwilkinson

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Originally Posted by iammatt
I'm the opposite. Dashi is one of the few tastes I really don't like at all. It's fine at a Japanese restaurant, but as a stock I find it too sweet and too smokey. Weird, huh?

Your tastes have always been in question.
 

HORNS

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Originally Posted by iammatt
I'm the opposite. Dashi is one of the few tastes I really don't like at all. It's fine at a Japanese restaurant, but as a stock I find it too sweet and too smokey. Weird, huh?

Originally Posted by kwilkinson
Your tastes have always been in question.



Maybe it's the bonito component that you don't like in those particular dashis. I'm kicking around in my head a combination of kombu and shiitake and then serve it with some of those gorgeous mushrooms they currently have at Far West Fungi. I'm afraid, though, that such a course would be too discordant with the rest of the meal.
 

itsstillmatt

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Originally Posted by HORNS


Maybe it's the bonito component that you don't like in those particular dashis. I'm kicking around in my head a combination of kombu and shiitake and then serve it with some of those gorgeous mushrooms they currently have at Far West Fungi. I'm afraid, though, that such a course would be too discordant with the rest of the meal.

Yup. I love mushroom dashi. Far West has really great stuff right now. I went by yesterday late afternoon and picked up the best porcinis I have seen in some time. Also, the people there are like the anti-Boulettes, which I really appreciate.
 

HORNS

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Originally Posted by iammatt
Yup. I love mushroom dashi. Far West has really great stuff right now. I went by yesterday late afternoon and picked up the best porcinis I have seen in some time. Also, the people there are like the anti-Boulettes, which I really appreciate.

Yeah, I saw the porcinis - they were perfect looking (and smelling).
 

fiasco

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my dad makes the best cauliflower soup, its my favorite.
 

robin

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Good thread. I spent part of the weekend testing out different soups in preparing for Thanksgiving.

I tried making a carrot/parsnip soup today for the first time with a food mill. The result was tasty, but the texture was more baby-food-like than it was soup. Should I add more stock next time to get it creamier, or should I cook the vegetables for longer before putting the mixture through the mill?

Ingredients I used (experimenting here, only made enough for 1)

3 carrots
2 small parsnips
1/2 white onion
1 garlic clove
1 cup of vegetable stock
 

kwilkinson

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Originally Posted by robin
I tried making a carrot/parsnip soup today for the first time with a food mill. The result was tasty, but the texture was more baby-food-like than it was soup. Should I add more stock next time to get it creamier, or should I cook the vegetables for longer before putting the mixture through the mill?

Both. But be careful on the amount of liquid you add. Don't want it to get too watered down.
 

robin

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Originally Posted by kwilkinson
Both. But be careful on the amount of liquid you add. Don't want it to get too watered down.
Is there a good proportion to use of stock vs vegetables, or will I just need to play around with different ratios to figure out what works?
 

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