Etiquette Hell

Hostesses With The Mostest => Recipe Requests => Topic started by: Shores on September 18, 2007, 07:38:49 AM

Title: Soup Buffet?
Post by: Shores on September 18, 2007, 07:38:49 AM
DF and I are hosting our birthday dinner next month and have been tossing around ideas on what to serve. After a final "no" regarding my desire for a cookout (pansy DF not wanting to bbq in the rain   ), he brought up the idea of a Soup Buffet. Basically, making 3 or 4 different kinds of soup and then having complimentary dishes (different kinds of bread, toppings, etc). Has anyone ever heard of this or done something similar? We're expecting around 20 people total and have some abnormal constraints since we actually LIVE in a tiny, studio and will be hosting this in the "common room" on our floor (think college dorm building, but we have a full kitchen in our studio). If anyone has any advice or good soup recipes, I would be very appreciative.

Plus, since I'm excited about our cake, I need to share it as well  There's a local cake shop that will transfer any image you want onto a cake.

(http://i102.photobucket.com/albums/m90/Shoreskoc/Cake-1.jpg)
Gobo is for DF, Maleficent is for me. Hey, I never claimed we were MATURE adults :P
Title: Re: Soup Buffet?
Post by: edenparadox on September 18, 2007, 10:06:31 AM
A soup buffet sounds awesome.

You could try a Broccoli Cheese soup, a French Onion Soup, a Lentil Soup...

Oooh. I have a recipe.

Roasted Garlic Soup
(adapted from Bon Appetit)
Serves 4

26 garlic cloves, unpeeled
2 Tb olive oil
2 Tb butter
3 med onions, sliced
1 tsp dried thyme
18 garlic cloves, peeled
3.5 cups chicken broth
1/2 cup milk
1/2 cup finely grated parmesan
4 lemon wedges

Preheat oven to 350 deg F. Put 26 garlic cloves in a small glass baking dish and add Tb olive oil and sprinkle with salt and pepper. Toss to coat. Cover dish tightly with foil and bake 45min to 1 hour, until garlic is tender. Let cool and squeeze garlic out of the peels. Transfer roasted garlic to a bowl.

Melt butter in a large saucepan over med-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and the 18 raw garlic cloves and cook 3 minutes. Add chicken broth, cover and simmer for 20 minutes until garlic is very tender. Working in batches, puree soup in blender until smooth. Return soup to saucepan, add milk and heat. Ladle soup into bowls and add grated cheese on top. Squeeze a lemon wedge into each bowl and serve.

* if you'd like a thicker soup, add a peeled, diced potato when you add the chicken stock.
Title: Re: Soup Buffet?
Post by: Sophia on September 18, 2007, 11:22:02 AM
I would have:

Tomato Basil (everyone seems to like it)
Cheese or Cream based soup of some sort
I would say French Onion Soup, but that Roasted Garlic Soup looks like better and a similar type

Maybe also serve sausages for those that feel deprived without some meat.  You can cut them in 2" lengths and broil them. 

My FH loves soup.  I think I will make that Roasted Garlic Soup this weekend. 
Title: Re: Soup Buffet?
Post by: Bob Ducca on September 18, 2007, 11:29:33 AM
The only real soup I make is Cuban Black Bean soup (low-fat and can be made vegetarian)

You take some celery, green bell pepper, onion, and garlic and saute in olive oil until the veggies are tender.  Dice as fine as you like- it will be blended later on.  Add chicken or vegetable broth and bring to a simmer, then add a couple of cans worth of rinsed black beans.  Once the beans are very tender, blend the soup until smooth.  I serve with a dollop of sour cream in the middle.

You can play with the seasonings to make it mellow or hot and spicy.  I use a dash of red pepper flakes, oregano, salt and pepper, and some of whatever smells good.  You could also add some diced jalapeno to the veggie mix at the beginning, or add other veggies like carrots for some sweetness.  It's a really easy recipe and you can play around with it quite a bit.  The soup is velvety smooth and pretty hearty.
Title: Re: Soup Buffet?
Post by: Sophia on September 18, 2007, 11:31:34 AM

Dang, I just noticed the Roasted Garlic soup requires a blender.  All the best soups do. 
Title: Re: Soup Buffet?
Post by: Just Lori on September 18, 2007, 11:31:45 AM
I love the idea.  I'd set out an assortment of bowls, ranging from spacious soup bowls to smaller tea cups, so the guests could enjoy an assortment without filling up.
Title: Re: Soup Buffet?
Post by: Harriet Jones on September 18, 2007, 11:35:03 AM

Dang, I just noticed the Roasted Garlic soup requires a blender.  All the best soups do. 


A stick blender would probably work OK, too.  It doesn't take up near the room a regular blender does.
Title: Re: Soup Buffet?
Post by: edenparadox on September 18, 2007, 11:59:54 AM
I swear by my stick blender. It's space efficient and you can get a decent one for like $10-20.
Title: Re: Soup Buffet?
Post by: Shores on September 18, 2007, 12:37:54 PM
Thanks for the ideas, ya'll! I know I want to do Brunswick Stew since that's very popular where I'm from, as well as New England Clam Chowder, just to give them a "taste of the States" but I was clueless for the other 2-3. DF thought the Roasted Garlic sounded great... might be the motivation I needed to get him to buy me a blender! :D
Title: Re: Soup Buffet?
Post by: cicero on September 18, 2007, 12:38:43 PM
sounds lovely. i like the ideas that you got here - you can go for different colors - like the tomato basil (red), then a brocolli (green) and maybe the garlic or a jerusalem artichoke (cream color), or maybe an orange soup (pumpkin/sweet potato).

serve with a basket of different breads and bread sticks

croutons

maybe a crudite and dip platter?

Title: Re: Soup Buffet?
Post by: Sophia on September 18, 2007, 12:59:41 PM

Different types of shredded cheese.  A Jalepeno cheese would be good. 
Hopefully you have a KitchenAid or something that can quickly grate a bunch of cheese, so it is freshly grated. 
Title: Re: Soup Buffet?
Post by: lindamay on September 18, 2007, 01:04:14 PM


 I've never heard or thought of a soup buffet, what a fabulous idea!
So many varieties, plus breads etc

I will have to do this someday!
Title: Re: Soup Buffet?
Post by: Just Lori on September 18, 2007, 03:32:45 PM
I'm going to shamelessly pimp my taco soup, which is in the cookbook folder.  This just tastes better every time you heat it up, and it can be adjusted for heat.  It's also easy to make a meatless version - just add extra beans:

Taco Soup

2 lbs ground beef or sausage
1-2 envelopes taco seasoning (use whatever "strength" you prefer)
1 pkg dry ranch dressing mix (do NOT use low-fat)
2 cans Mexican-style stewed tomatoes (I run mine through the blender because my husband won't eat tomato pieces)
1 can green chilis
2 cans of black beans, pinto beans or one of each
1 1/2 cups frozen corn
Fritos
Shredded cheddar

Brown the beef.  Drain and rinse under water to minimize fat. Return the beef to the pot and add the rest of the ingredients, except the Fritos and cheese. Add four cans of water. Simmer for at least 15 minutes.  The longer you simmer, the better it tastes.  Serve over Fritos and top with the cheese.   Enjoy!
Title: Re: Soup Buffet?
Post by: Summrs on September 18, 2007, 04:34:01 PM
Malaysian Condiment Soup

Rice Cubes (recipe follows)
  Fried onions (recipe follows)
  Beef and potato meatballs (recipe follows)
  Chile-soy sauce (recipe follows)
  1 frying chicken, cut up
  1 ts minced ginger
  1 large onion, chopped
  2 ts ground coriander
  1 cinnamon stick (3 long)
  4 cloves of garlic, minced or pressed
  10 cups chicken stock
  1/2 lb bean sprouts
  1 cup chopped celery leaves
  1 cup thinly sliced radishes

Prepare rice cubes, fried onion, meatballs and chile-soy sauce.  Set aside. 

Rinse chicken and pat dry.  Set breast pieces aside; place remaining chicken in a 6-8 qt pan and add ginger, onion, coriander, cinnamon stick, garlic and stock.  Bring to a boil over high heat; reduce heat, cover and simmer 20 minutes.

Add chicken breast pieces; cover and simmer until meat near thighbone is no longer pink when slashed (20-25 more minutes).  Lift out chicken and let cool.  Discard skin and bones; cut meat into bite sized pieces and set aside.

Skim and discard fat from stock.  Heat stock until steaming.  Meanwhile, wrap chicken and meatballs in separate foil packets; set in 350 oven until heated through (about 20 minutes). 

Rice Cubes:  In a 2 qt pan, combine 1 1/2 cups short grain (pearl) rice and 2 1/2 cups water.  Bring to a boil over high heat.  Reduce heat, cover and simmer until water is absorbed (about 20 minutes).  Turn hot rice into a 9 square pan; with the back of a spoon, press firmly into an even layer.  Let cool.  Run a knife around the edge of the pan; turn rice out onto a board.  With a wet knife, cut into 1 cubes.  Serve at room temperature.

Fried Onions:  Thinly slice 3 large onions.  In a wide frying pan, heat 1/2 inch salad oil to 350.  Cook a third of the onions at a time, turning until golden (about 5 minutes).  Lift out; drain.  If made ahead, store covered, at room temperature until the next day.

Beef and potato meatballs:  Combine 1 lb lean ground beef, 1 cup peeled shredded raw potato, 1 egg, beaten, 1 1/2 ts curry powder, 1/2 ts salt and 1/4 ts pepper.  Mix until well blended.  Shape into 1 balls.  Pour salad oil into pan used for onions to a 1 depth.  Heat to 350.  Beat 1 egg with 2 tb water.

Dip meatballs, a few at a time, into egg mixture; drain briefly, then lower into oil.  Cook, turning, until browned on all sides (about 3 minutes).  Lift out and drain.  If made ahead, let cool; cover and refrigerate until the next day.

Chile-soy sauce:  Stir together 1/3 cup soy sauce, 2 tb white wine vinegar and 1 can (4 oz) diced green chiles. 

Serve soup with rice cubes, onions, meatballs, chicken, chile sauce, bean sprouts, celery leaves and radishes on the side. 
Title: Re: Soup Buffet?
Post by: GlindaBunny on September 18, 2007, 08:48:00 PM
Two soups that go over really well in this house are corn chowder and chicken tortilla soup.

The chicken tortilla recipe is on Martha Stewart's website and even has a video with it:  http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=a15056866a80f010VgnVCM1000003d370a0aRCRD&autonomy_kw=chicken%20tortilla%20soup&rsc=ns2006_pic_r1&video_id=0
I like being able to add stuff to my own bowl of soup (lots of avocado and NO cilantro!).

The corn chowder recipe is from Mimi's Cafe and is posted on their website:

http://mimiscafe.com/recipes.aspx  it's the second recipe if you scroll down.  It goes great with some rustic bread.  I usually add more salt than the recipe calls for.
Title: Re: Soup Buffet?
Post by: Issa on September 19, 2007, 01:26:44 AM
A Soup Buffet sounds fabulous, especially if you live in a cold climate!!

I know a great tried and true recipe for easy & quick potato leek soup:

http://www.elise.com/recipes/archives/000044potato_leek_soup.php

It's pretty basic, but oh so yummy! When I made it I added a bit of spinach. It's a great winter soup. Clam Chowder sounds great as well! I spent some time on the East Coast of the US and had amazing chowder there. Anyone have any good recipes?

Maybe you could also consider doing a chilli? That always goes over well in my experience  ;D
Title: Re: Soup Buffet?
Post by: Miss Unleaded on September 19, 2007, 03:44:58 PM

A stick blender would probably work OK, too.  It doesn't take up near the room a regular blender does.

Seconded (thirded?).  These things are cheap and absolutely indespensible when making soup, or any other dish that needs to be kept hot while you liquidise it.

Personally I think the soup buffet idea sounds fantastic, especially in winter (potato and leak, or split pea, mmmmm ), but I have heard people (here on this board, I think) comment that soup isn't a real meal.
Title: Re: Soup Buffet?
Post by: edenparadox on September 19, 2007, 04:06:13 PM
Personally I think the soup buffet idea sounds fantastic, especially in winter (potato and leak, or split pea, mmmmm ), but I have heard people (here on this board, I think) comment that soup isn't a real meal.

Heathens! (please ignore any impolitic implications!) Soup can be a meal. Several soups with sides and other nummies is definitely a meal.
Title: Re: Soup Buffet?
Post by: Shores on September 19, 2007, 11:38:15 PM
Thanks everyone for the great ideas! I'm excited to try this now! Now I just have to go buy 4 large soup pot thingies and a stick blender. Can you tell how much we are NOT cooks? :P
Title: Re: Soup Buffet?
Post by: Sophia on September 20, 2007, 12:10:31 AM
Thanks everyone for the great ideas! I'm excited to try this now! Now I just have to go buy 4 large soup pot thingies and a stick blender. Can you tell how much we are NOT cooks? :P

Couldn't you get 4 crockpots at Goodwill?
Not use them to cook, but to keep the soup hot. 
Title: Re: Soup Buffet?
Post by: Shores on September 20, 2007, 12:11:46 AM
Thanks everyone for the great ideas! I'm excited to try this now! Now I just have to go buy 4 large soup pot thingies and a stick blender. Can you tell how much we are NOT cooks? :P

Couldn't you get 4 crockpots at Goodwill?
Not use them to cook, but to keep the soup hot. 

No... they dont have much in the way of 2ndhand shops here (The Netherlands) but i think I can borrow at least 2 from family members (cross fingers).
Title: Re: Soup Buffet?
Post by: Phinn on September 21, 2007, 01:05:55 AM
I swear by my stick blender. It's space efficient and you can get a decent one for like $10-20.

We here on my block call it the vrrrm vrrrrm - as in, "Hey - I'm making some mashed potatoes/black bean soup/chocolate mousse - can I borrow your vrrrm vrrrm?" (complete with hand gestures)
Title: Re: Soup Buffet?
Post by: Summrs on September 21, 2007, 01:33:43 AM
Immersion blender :)
Title: Re: Soup Buffet?
Post by: Ant V on September 22, 2007, 06:36:54 PM
We've done that adding chili so that there's one choice for those that want something sturdier than soup.  We had beef barley  and potato soup and chili.  On the side crackers, french bread, cheese and soup croutons.   You can buy soup in larger cans at the restaurant supply store.  Let them simmer in the slow cooker and it's almost like home made.  Ditto for the chili. 
Title: Re: Soup Buffet?
Post by: Sophia on September 23, 2007, 07:41:59 PM
Is an Immersion Blender strong enough to puree the garlic in the garlic soup?
Title: Re: Soup Buffet?
Post by: Summrs on September 23, 2007, 09:42:22 PM
It should be, yeah, especially if it's roasted garlic or if it's been cooking in the soup for a while. 
Title: Re: Soup Buffet?
Post by: Sophia on September 23, 2007, 11:50:23 PM
How many bulbs of garlic to get the 44 cloves needed for the garlic soup?
Title: Re: Soup Buffet?
Post by: Harriet Jones on September 24, 2007, 06:03:25 AM
How many bulbs of garlic to get the 44 cloves needed for the garlic soup?


3 or 4
Title: Re: Soup Buffet?
Post by: Sophia on September 24, 2007, 09:17:07 AM
...No... they dont have much in the way of 2ndhand shops here (The Netherlands) but i think I can borrow at least 2 from family members (cross fingers).

Do you know why that is? 
I noticed the same thing in Germany.  I asked why and I got a blank look in response. 
It would seem natural, even if as just another form of recycling that so much effort is put into. 
Title: Re: Soup Buffet?
Post by: Shores on September 24, 2007, 10:47:25 AM
...No... they dont have much in the way of 2ndhand shops here (The Netherlands) but i think I can borrow at least 2 from family members (cross fingers).

Do you know why that is? 
Technically? No, I dont know. My assumption based on the Dutch people I know personally? Becuase no one EVER throws ANYTHING away. This is a place where everyone owns a "jar-scraping tool" and lord help you if you toss out that jar when there is still the TINIEST bit of jame or whatever uneaten. :P So, I think everyone just holds onto all of their junk and passes on to their children to add to THEIR junk. I'm slowly trying to wean DF off of the pointless stuff he insists MIGHT be useful someday in the unforeseen future. :P
Title: Re: Soup Buffet?
Post by: twinkletoes on September 24, 2007, 11:19:24 AM
Just a point about the buffet - can you get disposable bowls for the soup, or have enought clean bowls on hand in case someone wants to try two or more soups?
Title: Re: Soup Buffet?
Post by: Shores on September 24, 2007, 12:44:56 PM
Yeah, we'll get disposable bowls for sure. We're figuring 20+ people, so we wouldnt have enough bowls for everyone to even try ONE soup unless we're handwashing each bowl and then handing it to someone else.  :-X Plus, I dont relish handwashing all those dishes after the party anyway (sigh... I miss my dishwasher). :P I'm really loathing this party anyway so I'm trying to at least convince myself that having a cool thing, like a soup buffet, will actually make it fun rather than the misery it will probably be.
Title: Re: Soup Buffet?
Post by: edenparadox on September 24, 2007, 01:43:52 PM
Why are you having a party you're not happy about? Hostessing is hard work and if it's going to make you miserable, don't put yourself through this.
Title: Re: Soup Buffet?
Post by: Shores on September 24, 2007, 01:49:32 PM
cultural thing.  ::) When in Rome and all... plus, DF's birthday is the day before mine so its a combo thing for mostly his family.
Title: Re: Soup Buffet?
Post by: magicdomino on September 24, 2007, 02:26:46 PM
What about a chicken noodle or chicken rice soup?  If you have room in the freezer, you can make the chicken stock ahead of time and freeze it, along with the chicken meat.  Then on Party Day, thaw out the stock and chicken and simmer the noodles/rice/mixed vegetables in it.

How To Make Chicken Stock:

Accumulate some bony chicken pieces like backs, necks, and wing tips.  You'll need some meatier portions too, but hold off on cooking them for a while.  On a weekend when you will be hanging around the house anyway, put bony bits into a pot and cover with water.  Bring to a boil and cook for about 5 minutes, until the top gets all scummy.  Either skim off the grey foam OR dump the whole thing into a colander, wipe out the pot, rinse off the chicken, put the chicken back in the pot, refill with water and bring back to a boil.  Add a chopped onion, maybe some celery if you have some, some black pepper (ideally coarsely crushed) and a bay leaf or two.  Bring back to a boil.  Simmer on medium low for at least an hour, but no harm done if it simmers for two or three.  Add meaty bits and simmer some more until the meat is done.  Pull out meaty bits.  Pour stock through a colander into a large bowl.  Toss bony bits and mushy onion.  Pick meat off of the meaty bits and toss the bones.  Cool, skim off fat, and freeze if serving more than a couple of days later.

Title: Re: Soup Buffet?
Post by: ZipTheWonder on September 25, 2007, 10:58:44 PM

Dang, I just noticed the Roasted Garlic soup requires a blender.  All the best soups do. 


A stick blender would probably work OK, too.  It doesn't take up near the room a regular blender does.

I have both, but I never use the regular blender for soups.  With the stick, you don't have the risk of that horrid boiling geyser happening.