October! Wow. Where DID the time go? It’s fall! I love fall. I love the whole holiday season. There are foods I reserve specifically for this time of year. It makes them just a tad more special. Our neighborhood recipe club’s theme for October is Soups, Stews, and Chili. I’m not sure why, but I want soup as soon as it gets cool. Soup is great in the summer since it can be such a light dinner, but I don’t crave it like I do in the fall and winter. I guess its comfort food to the max.
Some soups are quite the production and some are really simple. Some start with canned soups and other pre-made ingredients and build on that, some are from scratch to the point of even making your own noodles! I like both. Some are done in the time it takes to heat it up and others are a process over a couple of days. As long as the end result is worth it to you, does it really matter how you got there?
I love adding a special bread to serve with soup. A salad along side is great too. It’s also one of the few meals that I feel like there is actually room for dessert after (yea).
One of my all-time favorite menus for entertaining is a buffet of soups and a salad or a little sandwich spread. I like to use smaller bowls so people can have more than one kind of soup—and they always do, so set out lots of bowls and spoons. In a soup bar I try and have some variety in the soup type. For instance, a cream base, or two as this is always a favorite, a clear broth (non-dairy) base, a chili, and a vegetarian if it hasn’t been covered in one of the other choices. Other interesting sides for a soup bar are, cheese ball and crackers, muffins, and sweet breads, as well as the traditional savory breads and crackers.
So, quick and easy or long and involved—“Soup’s on!!”
Grandma's Cream of Chicken Soup
Crock-Pot Chili
Mexi-can Soup
Crock-Pot Minestrone Soup
Baked Potato Soup
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