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Soup for potluck

  • j
  • jes Feb 6, 2007 01:31 PM

My office is doing a winter potluck where people are bringing in all kinds or soup, stews and chilis. Nothing is specifically off limits but should be warm and hearty. I dont have a crock pot or slow cooker to use so I cant do that (though I will have a way to reheat it.) What should I bring?

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  1. There is a great potluck soup recipe on chow, http://www.chow.com/recipes/10827. Its a winter greens soup with garbanzo beans and farro. It's hearty and delicious, and perfect for highlighting winter veggies like chard and kale.

    1. How about butternut squash soup? Really easy, you can make it a day or two ahead and it travels well. My general method is to cut 1 or 2 buttnernut squashes in half and roast them on an oiled baking sheet, cut side down, until they are pretty soft, then scoop them out of the skin like an avocado, and set aside. Meantime, sweat a chopped onion in olive oil, add curry powder and toast it with the onion and oil for a minute, add the squash and chicken broth to cover, and simmer for a while until the squash is really soft. Puree with a stick blender or in the blender and taste for salt and pepper. If it's too thick, just thin it with more stock. I serve with a dollop of creme fraiche and minced fresh parsley or cilantro (fried sage leaves are nice too, but for a work potluck it's probably not practical).

      1 Reply
      1. re: farmersdaughter

        Americans seem to think pumpkin/butternut squash soup is a novelty item - and they love it! I put some potato into the soup for bulk, and some carrots for extra flavour/colour. It makes up for any deficiencies in the main vegetable.

      2. Since you don't have a crockpot so really have no way to serve a soup or stew, have you considered contributing something else to round out the menu? As nice as hot soup and stew is, an entire buffet of only those things sounds a little odd. How about a few kinds of breads, rolls, breadsticks? How about a dessert that you could warm up in the microwave? Or maybe a veggie and dip platter or a green salad?

        1. How about a spinach salad set-up. A big bowl of baby spinach leaves, a carafe of hot bacon oil dressing, and bowls of topping. bacon bits, chopped hard boiled egg, blue cheese, sliced onions,. Then you could go further afield with capers, anchovies, whatever.

          1. Name: Taco Soup

            Ingredients:

            2 pounds ground beef
            1 med. onion, chopped
            1 envelope dry taco seasoning mix
            1 envelope dry ranch dressing mix
            1 can pinto beans, drained
            1 can kidney beans, drained
            1 can whole kernel corn with liquid
            1 can (28oz) stewed tomatoes with liquid
            1-1/2 cup tomato, V8 or Bloody Mary mix

            Instructions:

            Brown chopped onions and remove. Brown ground beef and mix in the onion. Add remaining ingredients and simmer until done or ready to serve.

            Serve with tortilla chips, cheese, sour cream or avocado slices.

            1 Reply
            1. re: Gail

              We usually add RoTel or a couple of cans of green chilies to this, and I have to say, the uninitiated wouldn't believe how good it is.

              Come to think of it, I also add hominy, and usually serve it with slightly sweet corn muffins, sometimes with green chilies and cheese added.

            2. have you thought of borrowing a crock pot, I know I have 3 and would gladly loan one to a friend.
              But anyway this soup is really good, lowfat and pretty easy.
              I agree though, all those soups need some good breads, rolls, or biscuits.

              Cream of Broccoli Soup
              soups


              POINTS® Value: 2
              Servings: 4
              Preparation Time: 14 min
              Cooking Time: 20 min
              Level of Difficulty: Easy
              Evaporated fat-free milk makes this filling soup creamy but low in calories and fat.

              1 medium onion(s), chopped
              1 medium garlic clove(s), minced
              2 pound broccoli, tough ends removed, stems and florets chopped
              4 cup fat-free chicken broth, or vegetable broth
              1 cup fat-free evaporated milk
              1/2 tsp hot pepper sauce, or to taste
              1/4 tsp table salt, or to taste
              1/4 tsp black pepper, or to taste
              Instructions
              Combine onion and garlic in a 2-quart saucepan with 1/4 cup of water and simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.

              Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. (Note: Do not cover pot while broccoli is cooking or it will turn gray.)

              Remove soup from heat; puree until smooth in batches in a blender or puree in pot using an immersion blender. Be careful not to splatter the hot liquid. Add evaporated milk and hot pepper sauce to soup; season to taste with salt and pepper. Yields about 1 3/4 cups per serving.
              Notes
              Fresh chives brighten the flavor of cream soups. Sprinkle 1 teaspoon of minced chives over each serving. Or, if available, garnish each bowl with 1 chive blossom.

              1. Soups I've made lately:

                - squash yellow-pepper with smoked paprika and persillade
                - random fridge vegetable
                - parsnip with smoked paprika and roasted red pepper coulis
                - roasted beet with allspice
                - combination roasted tomato and roasted yellow pepper and serrano cream (two colours!)

                Let me know if you want recipes. :)

                1. I would make a minestone soup with cheese toppings and garlic croutons or sour dough bread. Its hearty enough to hold its own. Make it the day before so that it thickens naturally...

                  1. How about a chicken dumpling soup? You could cook the dumplings until a little less than al dente and then take them out and put them in a separate container than the broth. When you get to the office, heat up the broth, nuke the dumplings, and combine. Top with some chopped scallions.

                    1. I used this recipe for Curried Split Pea Soup last night, and was blown away. It's very simple to prepare and unbelievably good. Try it!

                      from foodnetwork.com:

                      2 tablespoons unsalted butter
                      1 cup chopped onion
                      Kosher salt and freshly ground black pepper
                      1 tablespoon minced fresh garlic
                      12 ounces dried green or yellow split peas, picked over and rinsed
                      5 cups chicken broth
                      1 tablespoon curry powder

                      Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.

                      Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.