'Posh' soup ideas needed for Xmas

[Pennies]

We're having a soup starter for Xmas eve dinner (always a big event in our house) and I want to make something in advance that I can freeze that is a bit more special than yer bog standard, common-or-garden, eat-it-on-a-Thursday-to-finish-up-leftovers kind of thing. Oh and one guest is a fish eating veggie.

Please no consommes though. I just don't have it in me.

I always think stilton and watercress or stilton and brocolli is rather nice and not too filling and super duper easy to make.

Pumpkin with a swirl of creme fraiche or yogurt - easy, nice and christmassy!

Spiced parsnip - had it in a restaurant last Christmas and it was divine. They'd blended it until smooth and done the swirl of cream thing, too

How about broccoli & stilton with a dash of white port? I'm a devotee of the chunky soup so I don't really have much in the way of posh recipes to offer, I'm afraid, but it's worth having a look on delia's website if you're stuck - she has literally pages of interesting soup recipes, including one rather festive-looking chestnut soup with thyme and bacon croutons (you could always leave the bacon off for the veggie)

Good luck with it!

what about a french fish soup? tomato based and lovely and rich tasting but not too heavy. you can also buy a couple of big prawns per person and a couple of mussels and chuck them in before serving.

or french onion soup with big baguette croutons and grated gruyere?

chestnut cream with a sprinkle of chives and a few drops of truffle oil or better a few shavings of black truffle.

DH doesn't like cheese I'm afraid. French onion sounds like a wonderful plan. Does it freeze OK?

OOoh chestnut cream... sounds lush.

i've frozen it before and it's been fine
however chestnut cream sounds really good to me!
any recipes for it??

Ooh I love this thread - I need five soups in the freezer to cover the light meals over the Christmas weekend....

here:

www.foodnetwork.com/recipes/ming-tsai/chestnut-truffle-cappuccino-recipe/index.html

of course the faffing with the capuccino machine is completely superfluous.

If you are going to freeze this, omit the truffle oil and cream. Add this when reheating + shavings of black truffle.

Nigella has a gorgeous chestnut one in her Christmas book; one of the many things I need to do soon ...

now that we are talking, here is something I absolutely love: jerusalem artichokes. I live in the tropics so have no idea about seasons anymore.

If it is in season try this:

www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2942027.ece

One of my favourite xmas recipe is jerusalem artichoke gratin (baked in clove infused milk - no cheese topping) topped with a persillade (garlic/parsley butter) of wild mushrooms. That's as posh as it gets.

There's a lovely one in economy gastronomy which is butternut squash, dried chilli, a tin of conconut milk and some stock. Cook for 20 mins and add a big bunch of fresh coriander and blend.

It is delicious.

Would also echo chestnut - both delia and nigella have nice recipes.

I've also done a gordon ramsey one which is suede with cardamon.

last christmas i did french onion soup, served with a slice of french bread floating on top and some cheese sprinkled over.

Roast carrot and sweet potato is lovely

Roast carrots, 2 sweet pots 1 red onion, sprinkle of cumin seeds and 3 cloves of garlic until soft and slightly caremelized. (I usually do 2 large baking trays full)

Put roast veg in a pan (remove skin from garlic), add milk and veg stock.

Blend until smooth. Serve with a swirl of creme fraiche and chopped corriander.

Jerusalem artichoke

Cream of cauliflower soup, honestly it doesnt taste of cauliflower just creamy and divine

Watercress is my favourite, looks and tastes faintly sophisticated but is dead easy too.

Chop then sweat off some onion, leek and a spud or two in olive oil & butter, then add a couple of bags of spinach and watercress (have another one to add at the end) and veg stock then simmer for 20 mins until spud is cooked.

Add the other bag of watercress then blend it immediately, season well and you can then freeze it - add some cream when you re-heat it and another little dollop of cream on top when you serve it. Yum!

Nigella's butternut and sweet potato one in her Christmas book is lovely and Christmassy (funnily enough!).

I have a great recipe for carrot and roasted red pepper soup (has zest and juice of a lime in it that makes it good and tangy, really works).