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:
Butternut Squash-Sweet Potato
Fresh Pea & Split Pea
"Cream of Green" (our name for vegetable soup which varies w/ ingredient)
Clam & Corn Chowder
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.