Holiday Meal

The Soup Strategy

By on February 11, 2013

There was a day my father and I would cook Thanksgiving dinner for 30+ people.  Lots of logistics, but just one issue really riled dad — people still milling about at service.  It’s better to have everyone seated and ready to eat: “hot foods should be served hot!” he would say.  So one year we came up with a strategy — the soup strategy.  



Of course! — add a soup course.  Before the main, a thick unctuous soup comes out.  Holding its savory heat.  People gravitate over.  Seats pulled in.  Grace. The cooks excuse themselves after a few spoonfuls, and retreat to the (now empty) kitchen to prep service for the main meal — without dodging the crowds, and everyone seated in time.

p.s. – that pic is the lovely Mrs. garnishing our Christmas soup — a roasted chestnut and wild mushroom bisque, with goat cheese and fresh thyme leaves. Hey now.  Everyone got to the table on time.        


  1. Julie Dalbec

    February 11, 2013

    ok so where is the recipe for the mushroom/chestnut bisque?! mmmmmm!

    • GHT

      February 11, 2013

      Hey Julie! this soup kind of came together by itself – there wasn’t a whole lot of measuring going on and i don’t really remember what I did! but will try to re-construct…

  2. Pam at Triple Threat Mommy

    February 11, 2013

    Uh…yeah, I’m with Julie…where’s the soup recipe????

    • GHT

      February 11, 2013

      hi Pam! this is really a great soup, i’ll do it again and write down the measurements this time…

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