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Oct 24, 2012 07:59 PM

Soup & Salad

I am hosting the soup and salad course of a neighbourhood travelling dinner. My guests are vegetarian, but not vegan (eggs and dairy is ok). Ideas? Wine pairing advice is also welcome!

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  1. A traditional egg drop soup with ginger and scallions. Pair it with a good Riesling.

    1. Tomtao bisque with a roasted cabbage and spinach salad tossed in a sherry vinegar based dressing?

      1 Reply
      1. It's fall! A lovely squash soup with a small portion of Jose Andres's apple and manchego salad on the side would be awesome. Note: cut the apple and manchego pieces the same size so that you can't tell them apart. It's very fun:

        1 Reply
        1. re: katecm

          I second this. I'd go to the market, buy the nicest looking squash you can find, roast it until super soft with lots of salt, olive oil, pepper, maybe sage or rosemary and blend it with veggie stock and a little cream.

          It's not as seasonal, but you can make a similar soup using the same technique with eggplant, sumer squash, turnips, beets, celery root, cauliflower, whatever. add some garlic, onions, hot peppers, apples or whatever you like to the roasting pan and blend those in too. Blended veg soups are very easy and versatile, and they come out elegant and impressive. It pays to master them.

          pair this with a salad of any seasonal green (arugula, mache), fruit, cheese, maybe some grains nuts or croutons, and you're good to go.

        2. Hot and Sour with vegetable stock instead of chicken stock. Mushroom barley. Three bean chili. Black bean hominy soup.

          1+ Tomato Bisque or buttern nut squash soup!

          1. Lentil with fall vegetables - acorn squash, potato, mushroom, etc. Either a kale slaw type salad or a caesar with garlic croutons.