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Soup for a Group; I'm looking for soups that can be made ahead and held for 4-6 hours before serving

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Soup for a Group; I'm looking for soups that can be made ahead and held for 4-6 hours before serving

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Sherri | | Dec 1, 2011 08:55 AM

We're hosting a group on a Sunday afternoon and planning Soup for Supper afterward. For logistical reasons, I will not have kitchen access until serving time; our open kitchen will interfere with the planned musical program. I am seeking ideas for several, 4-6, soups that can be made ahead and held - either in CrockPots or low oven(s) - for hours without significant loss of quality. I don't want them to be all creamy or all meat or all anything. I would like a nice mix of ingredients and textures. Garnishes can be made ahead and held in the fridge or counter. I am blanking on ideas and need your help.

So far, I have thought about some of these:
Potato-Cheddar-Bacon
Butternut Squash-Sweet Potato
Italian Wedding
Fresh Pea & Split Pea
Chicken Noodle
Lentil-Sausage
"Cream of Green" (our name for vegetable soup which varies w/ ingredient)
Broccoli-Cheddar
Clam & Corn Chowder
Posole
Black Bean w/Sherry

I have discarded:
Shrimp Bisque (I think the shrimp will toughen with the time involved)
Asparagus (I fear the asparagus will be very overcooked)
Egg Drop (everything will be overcooked)

I am looking forward to basking in the brilliance and great ideas of the CH community. I seem to be brain-dead on this one.

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