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.  

garnish2

 

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.        

soup     

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4 Comments
  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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