What’s in a Soup?
Saw this recently whilst on holiday in Xalo, Spain, initially making me smile but then it got me thinking about the different types of soups.
Have you considered having soup as a starter at your Wedding reception? A traditional, warming, homemade soup would be perfect for your winter Wedding reception. Some of Britain’s’ favourites include Tomato & basil, Cream of Mushroom and Minestrone believe it or not is still a popular favourite, but why stop there?
Soup as a starter course is a good choice as well as a cost effective way of starting off any meal, whether for 20 guests at a dinner party or 700 at a charity fundraising ball. Soups are widely well received, a few of the classics as well as a couple with a modern twist. Honey roasted parsnip with chilli jelly, Spiced butternut squash finished with sour cream or how about Celeriac soup topped with truffle oil & lardons of chorizo
A scrumptious classic soup with a twist. Our own recipe Tomato & Basil soup is made using over-ripened plum tomato’s on the vine just a day or two past their shelf life. They are then halved and quartered, seasoned, roasted in olive oil, a dash of balsamic and a little garlic to flush out the rich flavours. Then adding fresh Basil straight from the pot or garden plus a rich homemade vegetable stock producing a delicious starter course. Served with handmade herbed pastry twists or toasted ciabatta croutons, adding a contemporary alternative to traditional bread rolls.
Cream is optional in soup, due to the increase in lactose intolerant guests at most Weddings or corporate events these days. Dietary requirements need to be taken seriously, more so if you want to offer all guests an amazing meal experience whatever their dietary needs are.
Why not try Chestnut and Chorizo, Thai Beetroot Soup, or Celery, Apple and Cashew? Get your Wedding breakfast off with a bang.
Here’s an easy recipe for Thai Beetroot soup to make at home. Enjoy!
Thai beetroot soup
Super-easy to make, this delicious, healthy soup looks stunning and marries the earthy sweetness of beetroot with the light aromatics of Thai flavours.
500g cooked beetroot (not pickled), roughly chopped
400ml light coconut milk
2 tbsp Thai fish sauce
Juice of 1-2 limes
½ tsp salt
For the stock
4 shallots, finely chopped
3 garlic cloves, finely sliced
4 stalks lemongrass, trimmed and chopped
2 x 3cm pieces galangal, finely sliced
2 thumb-size pieces of root ginger, grated
6 makrut lime leaves, shredded
1 tbsp vegetable oil
650ml cold water
50g coriander, stalks and leaves chopped (reserve a few leaves for garnishing)
1 bird’s-eye chilli, deseeded and finely sliced
Let’s not dismiss the cold soup, perfect for the summer wedding. Lighter than the traditional winter soup, and a great entrée for your wedding feast. Consider Gazpacho, made of raw vegetables, it is widely eaten in Spain and Portugal, and is refreshing and cool, great for the summer wedding. Another Spanish favourite is Salmorejo, a tomato based dish from Spain, which can be garnished with Serrano ham or chopped boiled egg.