Winter has finally come to Los Angeles. Yea!! It’s cold and rainy, and I can finally turn on my oven and start baking. And dig out the big pot and make tons of soup to fill my freezer with little containers. There are also three big holidays coming up, which may mean you’ll be making big dinners for a bunch of guests. So here is my roundup of four soups that may help you (and me) make our family and friends happy and satisfied. I love soup!
The first thing I’m going to do is make a big pot of Aunt Ena’s Chili Soup, portion it out in containers and freeze them. I want to have this chili on hand to zap in the microwave when I’m busy shopping, cleaning, decorating and prepping the holiday feasts. I want something hearty and full of energy. I think I’ll make some Soft Sweet Buttery Cornbread to go with it and freeze squares of that, too. I’d better get busy on this tomorrow. Two weeks until Thanksgiving. Yikes!
Sweet potatoes are so much a part of the traditional American Thanksgiving dinner, usually in a casserole or sweet pie. Here is an opportunity to serve them in a Sweet Potato Soup with Thai Pesto, a beautiful starter before your succulent turkey, gravy, mashed potatoes, stuffing and cranberries. Oh man, my mouth is watering already. I wait all year for this great feast of flavors.
Our Christmas feast for the last decade had been a buffet of dishes delivered from our local Thai restaurant. However, since we moved to our new house, there is no Thai place near by and we’re too far from the old Thai restaurant for them to deliver. So I am probably going to be cooking the dinner for Christmas, too. This Zucchini Soup would be a perfect way to start off, especially since I have several vegetarians in my group. Then maybe followed by a Beet Salad or Roasted Carrot and Avocado Salad (or both, why not) and Eggs Benedict with Sauteed Shredded Potatoes and Asparagus. I can taste that lemony Hollandaise right now. Mmmmm. And finish it all off with some Gingerbread topped with a big dollop of Cider Sabayon. Thai food, buh bye.
My husband and I have been together for 24 years, and for the last 22 of those years, since the arrival of our son, Brian, New Year’s Eve has been a non-holiday for me. And that is because my husband is the keyboard player in a band that has had a New Year’s gig every year that I have known him. So I stayed home with the kid and watched the ball drop on TV like it was any other normal week night. The truth is, I like to stay home where I’m safe and it’s quiet. However, if the time ever comes when the husband is available for a New Year’s Eve dinner party, I am going to serve this Shrimp, Chicken and Andouille Sausage Gumbo. This would be the perfect way to start the New year. I think I’m going to go work on my menu right now; I could need it as soon as next year!