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Soup oh la la
March 10, 2009 1:41 AM   Subscribe

What are some impressive fancy-schmancy soups?

I know that a super-soup thread already exists, but here I am looking for something a bit different. I am looking for recipes for fine-dining soups that are not heavy or too filling but yet they are very flavorful and elegant. Something that can be served as a delicious appetizer instead of constituting the entire meal. so, give me your best.
posted by barrakuda to Food & Drink (34 answers total) 63 users marked this as a favorite
 
Gazpacho.
posted by Chocolate Pickle at 1:47 AM on March 10, 2009


I can't vouch for this one, but it comes highly recommended by a friend as easy and impressive.

Henry’s Leek and Pear Soup


Serves: about 6



Ingredients:

75g butter

200g leeks, well washed and chopped

4 pears, peeled, cored and sliced

1.5 litres chicken stock
salt and pepper

sprigs of fresh dill



Method:
 Melt butter in a large saucepan and add leeks and pears. Sauté over moderate heat for 10 minutes. Add stock and simmer, covered, for thirty minutes. Add salt and pepper to taste. Serve with a sprig of dill floating in the middle.
posted by Emilyisnow at 2:06 AM on March 10, 2009 [4 favorites]


I've had some success with this soup. It's quite rich, and when I made it I used whole milk instead of cream. Starts off a meal beautifully especially in tiny near amuse bouche quantities.

Portabello Mushroom Bisque

4 tablespoons unsalted butter
2 leeks, white and light green parts only, thinly sliced
1 large yellow onion, chopped
3 large portabello mushrooms, wiped clean,and chopped (about 1 lb.)
3 tbs flour
1 tablespoon thyme
1 bay leaf
6 cups chicken stock (can probably use vegetable stock)
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper
1 cup cream / milk
1/4 cup minced parsley
croutons, for garnish



In a large pan melt the butter, add the leeks and onion and saute over medium heat until slightly softened, about 3 minutes.

Lower the heat, cover the pan, and cook for 30 minutes, stirring occastionally.

Add the mushrooms, stir to combine, cover, and cook 10 minutes longer.

Raise the heat to medium, stir in the flour, and cook 3 minutes, stirring occasionally.

Add the thyme, bay leaf, stock, salt and pepper.

Simmer, partially covered, for about 10 minutes.

Cool the soup slightly, then discard the bay leaf and puree the soup with an imersion blender, or in batches in the blender.

Return soup to the saucepan and add the cream/ milk.

Cook over low heat until heated through, but DO NOT let the soup boil.

Taste and adjust seasonings as needed.

Garnish with parsley and croutons and serve immediately. Definitely have croutons.

If you make it in advance, stop before adding the cream.



Plus, as a rule, I find most delicate soups get a buzz with a drizzle of truffle oil. It's a wonderful thing to have in the pantry.
posted by tavegyl at 2:09 AM on March 10, 2009


Pumpkin and orange soup.
posted by NekulturnY at 2:09 AM on March 10, 2009


Thai pumpkin soup.
posted by benzenedream at 2:12 AM on March 10, 2009


Adding any and all of the following guarantees fancy shmancy

Shitaki mushrooms
a dash of sherry
extra virgin olive oil
herbs - chives, parsley, cilantro
red pepper flakes

You're set. Embellish!
posted by watercarrier at 3:05 AM on March 10, 2009


I posted this Garlic and Saffron Soup recipe here before. It's delicate and delicious.
posted by the duck by the oboe at 3:21 AM on March 10, 2009


Carrot, Orange, and Tarragon Soup
posted by Kirjava at 4:25 AM on March 10, 2009


Self link of sorts, apologies. Delete if you must. But this soup really is good. REALLY good. It needs the roe, and I add a dollup of creme fraiche.


Kate's Not Quite Vichyssoise
posted by arha at 4:37 AM on March 10, 2009


ROASTED KABOCHA SQUASH SOUP WITH 'BEURRE NOISETTE'
Yield: 6-8 appetizer portions
Ingredients:
3 ea. medium-sized butternut squash
1 ea. medium-sized yellow onion, diced small
3 ea. small celery stalks, diced small
1 lg. carrot, peeled & diced small
1/4 cup olive oil
2 qt. water
Method:
Halve and de-seed squash, drizzle with olive oil, season with salt and pepper and roast at 350 degrees for approximately 10-12 minutes. Sauté mire poix (carrots, celery and onion) in olive oil until onions are translucent. Scoop out roasted squash, discarding the tough outer skin. Add water, bring to a boil, reduce heat and simmer until carrots are soft. Cool, strain and reserve liquid. Place solid ingredients in a blender on liquefy and slowly pour reserved liquid into blender until mixture reaches soup consistency. Season and serve warm.
For Beurre Noisette:
Slowly melt 1/2 stick butter until golden brown. Add 1 T. of favorite fresh herb (sage, thyme, tarragon, marjoram, etc.). Allow herb to steep, then strain and drizzle over soup just prior to serving. Adds a nice visual touch as well as imparting another flavor.
Notes:
o If you want a more vibrant color to the soup, add carrots.
o Also, to use as a pasta sauce simply add more water. Great over tortellini, ravioli, etc.
posted by wayofthedodo at 5:27 AM on March 10, 2009


If you want high class soup out of a three or five course meal, I would suggest a chilled soup. they are refreshing and not only cleanse the palette but can dictate the tone for whatever protein you choose to serve next.

One of my personal favourites to make, plus gives two courses for one, is a chilled asparagus soup. I use the stock from making a plate of tradional mussels (white wine, garlic, butter, fresh basil - check online). After cooking the mussels, I move the excess stock to another pot, add 500g (1lb) aspargus and simmer for approx 10 mins. Seson to taste and add some extra wine. Place in blender and puree. Set in freezer to cool for 1 hour.

Voila! You have an incredibly rich, lovely asparagus soup. The mussels add an incredibly rich complex taste, that always leaves everyone asking for more.


Oh the stock from the mussels is perfect for freezing, which means you can always have some on hand.
posted by Funmonkey1 at 5:29 AM on March 10, 2009 [1 favorite]


Bisques, clear soups, and light cream soups in general will fit this. Don't put more than 1 (2 at the most) chunky things in, it will look classier than a heavy stew-like soup. It will also leave you hungry, which I also think is one of the problems with classy food. There's never enough of it.
posted by nax at 6:04 AM on March 10, 2009


I had strawberry tomato soup (chilled like a gazpacho) at a restaurant and it was delicious. I haven't tried making it on my own, but here's a link to a recipe I found. I plan on trying it out when tomatoes are in season. The one I had wasn't spicy so you might want to experiement with the ingredients.
posted by getmetoSF at 7:11 AM on March 10, 2009 [1 favorite]


Not quite a soup, but gumbo!
posted by forrestal at 7:13 AM on March 10, 2009


A general tip that I've found -- for appetizer soups, you actually do a lot better making a soup out of a very few ingredients chosen with great care than you do putting in a lot of bells and whistles. The best butternut squash soup I've ever had didn't have anything in it but the squash, a tiny bit of garlic, sage, and salt, and water, and that's it; but the squash was so good it didn't need anything else. I tend to greatly prefer that to a butternut squash soup that also throws in apples or truffle oil or vegetable broth or whatever.

The bonus is that it's also easier this way (cube squash, throw into pan with water, garlic, and sage, cook until soft, puree, add salt, you're done).
posted by EmpressCallipygos at 7:14 AM on March 10, 2009


One of the best soups I've ever had was a simple cauliflower veloute with shaved truffles. A simple soup, made from scratch (incl. making stock), at exactly the right flavor and texture, is a wonderful thing.
posted by mkultra at 7:24 AM on March 10, 2009


watercress soup is light and delicious, especially when made with homemade chicken stock. It's good hot or cold. The potato adds body only, not heft.

Saute 1 medium onion (chopped) and one small waxy potato (diced) in nonreactive dutch oven.
Add 2 bunches chopped watercress, reserving a few sprigs for garnish.
When the cress has wilted, add 5-6 cups stock and simmer 20 minutes.
Taste for salt; season to taste.
Let cool; whizz in blender.
If serving hot, reheat.
If serving cold, chill thoroughly.
Serve in shallow soup bowls. Garnish each bowl with a few of the reserved leave and a swirled tsp creme fraiche.
posted by Morpeth at 7:29 AM on March 10, 2009 [1 favorite]


Ditto on the Cauliflower Soup. Best when served immediately.
posted by hooray at 7:37 AM on March 10, 2009


I think the 'fewer ingredients is better' rule is a good one. But rules are there to be broken, aren't they? So do it with Lobster Bisque. Better follow it up with something pretty special, though...

(PS make the lobster stock by simmering the lobster shells in 1 litre water for half an hour. Remove shells, boil hard to reduce down to the amount needed.)

You can let this thicken so it's almost lobster in sauce, rather than a soup. Now I'm dribbling...
posted by dowcrag at 8:02 AM on March 10, 2009


Acquire:

-- Two small or one large red onion(s)
-- Bacon (or pancetta)
-- carrots
-- garlic
-- two quarts chicken stock
-- greens (spinach, kale, chard)
-- 28 oz crushed or whole peeled tomatoes (Muir Glen preferably, avoid cans with added spices, etc.)
-- Beans, white northern or cannellini, either canned or previously cooked
-- oregano. basil, red chili flakes

Do:

Chop onion(s). Chop two or three bacon slices. Saute both in olive oil over medium-high heat in soup pan until onions start to go soft and translucent. Chop one or two carrots and add to pan. Chop garlic and add (the more the merrier, but at least two cloves). Saute the mixture for 2-3 minutes. Don't let onions or garlic start to brown.

If you have whole tomatoes, dump the can contents, juice and all, into a mixing bowl and squeeze the tomaotes between your fingers until they've been reduced to little chunks. Then, add the tomatoes to the pan. Crushed tomatoes require no tactile manipulation. Let the tomatoes cook for a few minutes, stirring occasionally.

Add basil and oregano, in about a 1:2 ratio (twice as much oregano as basil.) This is to taste, but I usually add a good tablespoon of dried oregano and half-tablespoon of dried basil.

Add a quarter-teaspoon or so of red chili/pepper fliakes. They won't make the soup hot, but they very much make it tastier.

Add the two quarts of chicken stock.

Add the beans, as few or as many as you want. (Drain and rinse them to get the gunk off if you bought canned beans.)

Chop the greens and add.

If you want, add some small pasta pieces. You can make this soup very thick and stewy by adding pasta and lots of beans.

Heat to a boil, then lower to a simmer, cover, and let it cook for about 30 minutes. Taste for salt and pepper. (Unless you are using a very low-sodium stock you likely won't need more salt.) Add a pinch of sugar if you're a bit tomato averse.

Serve with some grated parmagiano-reggiano or pecorino and some good bread toasted and rubbed with garlic.
posted by justcorbly at 8:55 AM on March 10, 2009


Thank you all!
posted by IAmBroom at 9:02 AM on March 10, 2009


Pan-Smoked Tomato Bisque With Saffron Aioli

For the bisque and tomato garnish:
2 medium plum tomatoes, peeled, seeded and cut into quarters
4 cups low-sodium vegetable broth
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons diced leeks (white and light-green parts)
1 3/4 pounds diced parsnips
1 cup canned plum tomatoes, with juice
2 tablespoons tomato puree
1 ounce sun-dried tomatoes (if oil-packed, drain and blot dry)
2 tablespoons chopped thyme leaves
1 cup cooked white rice
1/4 cup balsamic vinegar

For the saffron aioli:
2 teaspoons nonfat plain Greek-style yogurt
1 tablespoon cornstarch or arrowroot
2 cups low-sodium vegetable broth
1 teaspoon saffron threads
6 cloves roasted garlic
2 teaspoons low-fat sour cream (do not use nonfat)


1. For the bisque and tomato garnish: Place the quartered tomatoes on a rack in a roasting pan containing a thin layer of hardwood chips. Cover with a tight-fitting lid and place over direct medium heat. Smoke for 6 to 8 minutes. Dice the tomatoes and reserve for garnish.

2. Heat a few tablespoons of the vegetable broth in a large saucepan over medium heat; add the onion, celery, leeks and parsnips and cook for 3 to 4 minutes, stirring occasionally, until tender. Add the remaining broth, canned tomatoes with juice, tomato puree, sun-dried tomatoes and thyme. Cook for about 30 minutes, until the ingredients are tender and fragrant.

3. Add the rice and cook for 20 to 25 minutes, until the rice is quite soft and warmed through. Use a stick/immersion blender to puree the soup until smooth, then add the balsamic vinegar and stir to combine. At this point the soup is ready to serve, or it may be cooled, then refrigerated in an airtight container.

4. While the soup is cooking, make the saffron aioli: Drain the yogurt in a cheesecloth-lined sieve in the refrigerator for at least 30 minutes.

5. In a small bowl, combine the cornstarch or arrowroot with just enough of the vegetable broth to form a paste. Bring the remaining broth to a boil in a small saucepan over medium-high heat and stir in the paste mixture. Return to a boil and cook, stirring constantly, for about 2 minutes, until the broth has thickened. Remove from the heat, add the saffron and allow to steep until the mixture has cooled.

6. Squeeze the roasted garlic from its skin into a blender and pulse on medium speed, then gradually add the thickened broth mixture on low speed. Transfer to a mixing bowl and add the drained yogurt and sour cream, mixing well. Cover and refrigerate until ready to use.

8. To assemble, divide the soup among individual bowls, then place a dollop of the saffron aioli and the smoked and diced tomatoes in the center.

To roast garlic:

Slice the top off 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425F oven for about 45 minutes or until the garlic has softened and browned. Set aside until cool enough to handle, then squeeze the softened garlic cloves out of their skins and discard their stem ends.
posted by Danf at 9:04 AM on March 10, 2009


EmpressCallipygos touches on a great point: it isn't about how much stuff you put in, its about how you put in what you put in. With that said, you can still make the little things more special...

Restaurants do things with their fancy soups that in general you don't make time for at home, because they have the capacity.

So, how to make a fancy soup:
If it says 'saute or sweat', clairify your butter first. Fat burns and discolors.

If you are using wine in it:
Use something you'll drink, keep the bottle handy and use it to deglaze the pan if anything starts sticking. Also, deglaze the pan, deglaze the chef...

If it calls for root vegetables:
Consider tossing these in either clairfied butter (or light olive oil) and spices and then roasting them before you toss them in your liquid. Don't waste Evoo on something like this unless you like the taste of burnt olive oil. Evoo is for finishing.

If it calls for dried mushrooms, fruit or anything else:
Reconstitute your dried ingredients in stock, wine, juice, or something that is already going in the finished product. Drain and reserve the liquid, possibly for deglazing, though if its chunky make sure to strain it.

If it calls for stock:
Throw out your boulion cubes, powders, canned and boxed stocks, learn to make a good stock. Reduce the stock and throw it in ice cube trays... empty the ice cube trays into ziplock bags.

If it calls for herbs:
learn to cut herbs: Extremely Sharp knife, don't smash the cells - treat them with respect. I'm conviced chives are the hardest things to cut consistently properly. Also, don't throw in too many herbs, you can always finish off with more herbs.

Salt:
Everything gets salted (except beans). Add it throughout (except when beans are involved). Don't add too much salt to anything. You can always add more, but you can't take it away.

Sugar + Vinegar (common in italian and asian soups):
if it calls for sugar + vinegar in anything, they're talking about a gastrique. The key to making a gastrique is to add liquid slowly to aid reduction and prevent crystalization.

Bacon:
Braise your on pork belly if possible. If it calls for bacon in the soup, sweat with a little water in the bottom of the pan to help the bacon open its pours (the fat flows easier that way).

Tomatoes:
Boil a big pot of water, lid it. Get a bowl filled with ice water. Take the tomato top, and cross the butt of the tomato. Remove the lid, throw in a few tomatoes so as not to bring the liquid below boil, relid the pot immediately. Tomatoes go in for 30 seconds tops (otherwise you stew them). remove with a slotted spoon, and throw tomatoes into the ice water. Peel the skin of the tomato (should come off easy) and discard. transverse cut the tomato, and remove seeds.

Roasted peppers:
If you have a gas stove yay. If you have an electric stove, buy a habachi. Throw out the jar. Pepper goes directly onto the flame. Char the product thoroughly before turning. Once the whole thing is black, throw it into a metal or caserole dish, put plastic wrap on the top, and throw the whole thing in the freezer or fridge. The black stuff will peel off easy once its cool. Don't go into ice water with peppers because you'll loose the roasted flavor you spent the time creating.
posted by Nanukthedog at 9:10 AM on March 10, 2009 [5 favorites]


Recently I made Mushroom and Leek Soup with Thyme Cream for an "fancy" soup app for Thanksgiving. It was delish and really not that difficult at all to boot (always big in my book). It was very flavorfull and light, however you and your guests must like mushrooms.

http://www.epicurious.com/recipes/food/views/Mushroom-and-Leek-Soup-with-Thyme-Cream-240443
posted by Carialle at 9:43 AM on March 10, 2009 [1 favorite]


Consomme is pretty much the pinnacle of soups, classically speaking. You'll need to learn to make your own stock (and ignore what was said above; you don't ever boil a stock. You simmer to reduce), and how to clarify your stock.

The classic method involves a lot of fucking around with egg whites and ground up meat and yadda yadda yadda. The much easier method is to simmer your stock nice and slowly for a while with whatever extra flavouring agents you want to add to it. E.g., a duck consomme with a little star anise would be lovely.

The much easier method for clarifying your consomme is to strain and then freeze it very fast. Then line a strainer with a few layers of cheesecloth over a large bowl, and put the big frozen lump in. Let it melt in the fridge overnight; you'll have a gorgeously clear liquid at the end.

Consomme is best garnished very, very simply: three small pan-seared scallops, a single ravioli or tortellini, a tiny brunoise of vegetables, something along those lines. Use white or clear bowls only for consomme--you want people to see how fabulously clear you've made it.
posted by dirtynumbangelboy at 10:27 AM on March 10, 2009 [1 favorite]


I've been really into cream of celeriac soup this winter - similar to other pureed soups above: onions, potatoes, celeriac cooked in chicken broth, pureed, finished with cream. It has a very distinctive and satisfying taste.
posted by yarrow at 10:36 AM on March 10, 2009


Please forgive the lack of precise quantities for the Roasted Cauliflower Soup with Roquefort. Cut a heat of cauliflower into florets, toss with olive oil and salt and roast at 425 degrees, stirring occasionally, until they are soft and dark brown in spots. If you want, reserve a few small, pretty florets for garnish.

Sautee a diced shallot and a clove of garlic in butter until they are soft (optionally add a few leaves of thyme or a pinch of chile flakes). Add the cauliflower and just enough chicken stock to come to the top of the florets. Simmer maybe 15 minutes and then puree. If you want super posh, laboriously push the puree through a fine sieve to make the texture incredibly velvety.

Put the soup back into the pot and add a splash of heavy creme or a blop of creme fraiche but not too much. Over low heat crumble in a couple of ounces of crumbled Roquefort or other very nice blue cheese and stir until it's all melted. Thin with additional stock if needed. A drizzle of walnut oil at this point is an excellent idea.

Garnish the finished soup with a few toasted walnut pieces, a few crumbles of cheese, a floret or two if you want and a bit of chive if it's looking too white. It's very richly flavored and so silky.
posted by mostlymartha at 11:15 AM on March 10, 2009


dirtynumbangelboy, I find no point in the prior thread where anyone has proposed, let alone sliped up in saying anyone should ever boil a stock. I did propose concentrating through reduction a stock to a glace for storage purposes and batching a job for home use, but it sounds like you may have misinterpreted that.
posted by Nanukthedog at 11:26 AM on March 10, 2009


I've been really into cream of celeriac soup this winter - similar to other pureed soups above: onions, potatoes, celeriac cooked in chicken broth, pureed, finished with cream. It has a very distinctive and satisfying taste.

Ooooh, yes. I've totally been digging the same thing. It's nice and light, but still solid and comforting.

Nanuk, someone said (PS make the lobster stock by simmering the lobster shells in 1 litre water for half an hour. Remove shells, boil hard to reduce down to the amount needed.).

That's what I was referring to.
posted by dirtynumbangelboy at 11:44 AM on March 10, 2009


And in fact, I'm now making a nice cream of celeriac soup for my dinner :)
posted by dirtynumbangelboy at 1:42 PM on March 10, 2009


My suggestion to boil hard works fine for lobster shells, dirtynumbangelboy. Have you tried this yourself, before slagging off the method?

I didn't suggest the poster does this for any other form of stock. I credit them with the intelligence to follow a veal or any other stock recipe for themselves.
posted by dowcrag at 1:50 PM on March 10, 2009


Take a valium there, dowcrag. I have always found that gentle simmering is better for reduction than boiling. You get less cloudiness, and less loss of more delicate flavours. So back off, ok? Jolly good.
posted by dirtynumbangelboy at 3:12 PM on March 10, 2009


A go-to favorite of mine is Roasted Tomato Soup with Herbed Crème Fraîche. While it does require some planning ahead, it isn't at all hard to make, and will impress the heck out of your guests. The secret of the soup is the roasted tomatoes, which, if you haven't tried before, are some of the tastiest treats on the planet. Seriously, they are a flavor knockout.

You'll need the following:

5 lbs of tomatoes, preferably Roma, but beefsteak will work as well
Several cloves of garlic (optional)
2 tbsp olive oil
Sugar
Salt
Pepper
~5 cups chicken stock
Large crostini, about 2.5" in diameter (you can make them fresh on your own from a baguette, or you can buy a bag from a decent grocery store)
1 tub of crème fraîche
2 tbsp fresh herbs, such as thyme, tarragon, italian parsley, and/or rosemary, chopped fine
pinch of sea salt
1/2 tsp fresh garlic, minced, or a couple cloves of roasted garlic, mashed to a paste (optional)

Phase I: Roasting Tomatoes
(To be done no less than 4 hours before service; preferably the day before.)

1. Preheat the oven to 225F.
2. Slice the tomatoes lengthwise (or in quarters if you're using beefsteak), then toss them in a large bowl with a couple of tablespoons of olive oil until thoroughly coated. Note that you can also toss some cloves of garlic in here for added flavor.
3. Place the tomatoes, cut-side up, on a large cookie sheet that has been covered in tin foil.
4. Sprinkle the tomatoes with a little sugar, salt, and pepper.
5. Roast the tomatoes for 2.5 - 3 hours, until they shrivel and look a bit like dried apricots, but are still fairly moist and juicy.
6. Remove from the oven, and allow to cool on the baking sheet.

Roasted tomatoes by themselves are freaking amazing. Even anemic dead-of-winter tomatoes are made millions of times better, because the roasting process condenses and enriches the tomato flavor. They are wonderful on a bit crusty french bread.

If you're making them the day before, allow the tomatoes to cool before popping them into a ziplock and storing them in the fridge. Roasted tomatoes also freeze exceptionally well, and sometime during the summer I'll take a lazy weekend and roast a ton of tomatoes, parceling them out into smaller bags. During the bleak winter months they provide lovely little bursts of flavor and color.

Phase II: Herbed Crème Fraîche
(Made a minimum of 2 hours before service; preferably the day before.)

1. Spoon the crème fraîche into a small bowl.
2. Add the chopped herbs, sea salt, and the garlic (if desired).
3. Mix thoroughly. Add additional sea salt and/or pepper to taste.
4. Chill at least two hours before serving.

The herbs are just a suggestion; I like to experiment with different combinations, so feel free to go wild there. Sea salt is preferable here since the flavors are more delicate than the powerful tomato flavor of the soup, to which you can add regular salt.


Phase III: Soup

1. Purée the tomatoes (and garlic, if you roasted it) in a food processor until smooth.
2. Place the puréed tomatoes in a large stock pot, and add chicken stock to desired consistency. I tend to prefer a heartier soup in the wintertime, so I add less stock; in the summer I want it thinner, so more stock.
3. Gently simmer over medium-low heat for at least 20 minutes.
4. Add salt and pepper to taste.
5. Ladle into bowls, and garnish with one crostini, on to which you spoon a dollop of the herbed crème fraîche.

Note: the tomato soup itself is a fantastic base that lends itself to a lot of variations. In the summertime, I often serve it chilled with fresh sweet corn, avocado chunks, cilantro, and lots of lime, so it's almost like a gazpacho. In the winter I go for the heartier crème fraîche route.

Also, you may notice that the recipe above doesn't call for the removal of seeds or skins; I'm not picky about these things so I don't bother. If they bug you, though, you can opt to mash the roasted tomatoes in a food mill, or simply pass the cooked soup through a chinois. Larger holes will preserve some of the thickness of the soup, while smaller holes will give you something closer to a consommé.
posted by shiu mai baby at 11:00 AM on March 11, 2009 [2 favorites]


Forgot to mention: barrakuda, last time I served the tomato soup at a dinner party we presented it amuse-bouche style, serving it in those white handle-less tea cups you see in Chinese restaurants. That plus the crostini and crème fraîche made it one of the big favorites of the evening.
posted by shiu mai baby at 11:04 AM on March 11, 2009 [1 favorite]


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