How to throw a soup party, yes a soup party!

a very intimate soupy party

I hope everyone has their guest list together after reading Part One of my guideline of how to get a soup party started. Although I established a few ideas, I just wanted to note that there are so many variations and possibilities to this idea such as having a potluck style party, having a theme where you prepare variations on one soup such as numerous types of vegetable soups or parties where you only use one main ingredient (chicken) and make various soups based on that, and on and on. The possibilities are really limitless and I’m sure after your first soupy experience you and your friends will be back for more with your own personal twist on this unique and maybe a little strange concept. Here are some of my recipe suggestions to complete your holiday soupy party:

The Recipes

Appetizer Soup—Pumpkin Ginger Soup with Fried Sage

Ingredients:

3 cups of vegetable stock
2 cups of water
1 whole red onion, cut up and diced
1 garlic clove, minced
1 medium sized pumpkin, shredded of its "guts" and cut into cubes
1 ginger, peeled and cut into cubes
2 tablespoons of olive oil
1/2 teaspoon of rosemary
1 teaspoon of cinnamon
1 teaspoon of cloves
salt and pepper to taste
6-8 fresh sage leaves, finely sliced for the garnish
Optional: 1/2 cup of heavy cream

Directions:

Pour broth and water in a large soup pot. Bring to a slight boil and add the olive oil, onions, garlic, pumpkin, and ginger and let cook for 30-45 minutes. Periodically check on the soup and add the heavy cream (if desired), cinnamon and nutmeg, rosemary, and thyme and cover. After the soup cooks for one hour the pumpkin mixture will be soft and ready to be mixed together with a hand blender. With a frying pan add another 2 tablespoons to the pan and let it warm up. Add garlic,sage, salt and pepper to the pan and let cook for two minutes until the sage gets lightly browned. Place the soup in a bowl and top with the fried sage as a garnish.

Main Course Soup — Vegetable Lamb Stew

6 cups of vegetable stock
2 cups of water
2 1/2 pounds boneless leg of lamb, cut into cubes
1 tablespoon of olive oil
1 clove garlic, minced or grated
1 lb of red potatoes, peeled and cubed (you can use any type of potatoes, but I prefer red)
1 yellow squash
1 zucchini
2 leeks, sliced
1 large red onion, cut up
3 stalks celery, cut up
4 large carrots, cut up into small segments
4 leaves fresh sage, chopped up
2 bay leaves
1 teaspoon thyme
1 teaspoon rosemary
salt and pepper to taste

Directions:
Pour the broth, water, onions and garlic in a large pot. Bring to steady boil on medium heat, add the lamb and cover. After 30 minutes add the squash, celery, potatoes, zucchini, leeks, and carrots and reduce heat as this new mixture cooks for another 30-40 minutes. Add sage, thyme, and rosemary and let cook for another 45 minutes to an hour until the meat is soft and tender. Add some salt and pepper to taste. Depending on your taste preferences additional thyme or rosemary may be needed or it may just be done and ready serve.

Note: As a vegetarian option all you have to do is not include the lamb, and use a vegetable stock inside of a chicken for a newly named Winter Stew.

Dessert Soup One — Berry Wine Soup

Finish the night off with this refreshing and tangy Berry Wine Soup as you toast to a successful holiday party. Since this is a fresh fruit-based soup it will only keep for two-three days, so be sure to fill up those mason jars so your guests can take home any extra.

Ingredients:

1 cup pomegranate juice or one whole pomegranate
1 cup blackberries
1 cup raspberries
1 cup strawberries
1/2 cup of blueberries
1/4 maple syrup or sugar in the raw
1 teaspoons of cinnamon or one cinnamon stick
1 teaspoon of nutemeg
1/4 cup of dry red wine
1/2 of a lime and lemon, cut into wheels

*For a non-alcoholic variation, you can substitute the red wine for raspberry vinegar sauce.

Directions:

In a small pan, combine the pomegranate juice, blackberries, raspberries, strawberries, and blueberries on a medium heat. Add the cinnamon and clove as the mixture boils and let cook for 30 minutes. Remove the pot from the heat and let the fruit cool down. When cooled, squeeze lime and lemon into the mixture and add the wine. Place the liquid in a plastic container to be refrigerated for up to six hours. Serve cold and top with lime and lime wheels as a garnish.
Note: The soup only lasts up to three days, so be sure to drink it up quickly, although I doubt that will be a problem with this wine/berry combo.

Dessert Two—Chocolate Soup

I was thinking about the berry creation, and although it is delicious dessert soup I felt that the soupy party was missing something. And that something is the lack of chocolate! I found some recipes that I am excited to try (probably for Monday's post) and those that would be a perfect last impression at any soupy party.