M's Cooking Diary

Musing about food, wine and cooking.

Wednesday, April 06, 2005

Big dinner coming. Part II (The Soup).

I have no idea what to do for appetizers.

It’ll come and if not, I’ll have 7 services. That’s all right.

It does seems a lot for a dinner where you want to have time to sit down with your friends but I you plan ahead, have a prep list stuck to the fridge door and do only things that will keep you in the kitchen for no more than 10 minutes between each services, it very doable.

That means that your mise en place is ready when your guests arrive and you basically only need to plate each service during the meal. My proudest moment was last Christmas when I served 9 courses, no sweat and the kitchen did not look like a battleground afterward.

The soup:

The soup, I think, will be a single vegetable potage. Maybe green pea, maybe squash. Squash is good and easy, I did one with three kinds of squash last fall and it was very good. I just roast it ‘til it’s done and a bit caramelized and then mix it with just enough water to liquefy it in the blender. I put salt, a wee bit of heavy cream and just before serving a few drops of truffle oil that I bought at the Galerie Lafayette’s Coin Gourmand in Paris. I love going there to dream but because of stupid laws and my own financial limits, there nothing I can bring back with me to Canada like a whole Jamon Serrano, or live coquilles St-Jacques (scallops) or a case of Chateau l’Evangile so I walk around dreaming and have a cup of hot chocolate, the best in Paris.

But back to the potage. Or instead of squash I could try to find a vegetable that is not usually served in a soup. Celery root? Green bean as in “cream of green bean”? Lettuce?

That an idea, I’ll have to try before though. Just found a lettuce soup on Epicurious.com but, of course, the recipe calls for chicken stock. What the point in doing a lettuce soup if you put chicken stock in it. ? NO! No chicken stock!

Maybe a potage of aragula and Boston, or a soup of those boxed mixed green that you find at the supermarket? Why not?

12 Comments:

At 11:46 AM, Blogger splatgirl said...

What about a cold fruit soup? I did a lovely one for a spring luncheon that was primarily canteloupe and mango. You could add a savory seasoning or a something spicy to make it more evening mealish. Garnish with a fresh herb, diced fruits and a little sour cream or creme fraiche? Or maybe asparagus or artichoke or something that screams spring?
Lettuce soup...very brave, btw, but sounds eeeuuu.

Lara

 
At 6:57 PM, Anonymous Anonymous said...

Have you ever seen Asparagus this BIG
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asparagus plant

 
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That means that your mise en place is ready when your guests arrive and you basically only need to plate each service

 
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At 10:59 PM, Anonymous Caliplus said...

That means that your mise en place is ready when your guests arrive and you basically only need to plate each service during the meal.

 
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one of my favorite soups is the tomato one. i love it

 
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