Tuesday, November 29, 2011

Super Soups for Supper

Earlier this month, we offered Sensational Super Soups for Supper as a special event in the tea room.  Every soup spoon available was put into use for this fun evening!  Nancy prepared a wide variety of soups while Susanna presented an informative program between each course that included historical information, seasoning tips, and garnishing techniques.











The first course featured a Chilled Fruit Medley, a recipe from Lunchtime in Gettysburg, a cookbook from the now closed Civil-la-tea Tea Room.  Served in a clear glass punch bowl and garnished with ruby red pineapple sage blossoms, it was a sweet and creamy beginning to the super supper.
The second course was Rosemary Corn Soup accompanied with Cheddar Chive Crisps. A fresh sprig of rosemary garnished this hearty corn soup.  A Creamy Sweet Potato Soup, garnished with a star shaped crouton and served with a moist Pumpkin Bread was the next soup in our 5-soup menu.  Organic, fresh, local sweet potatoes were cooked and then pureed to create a creamy tasty soup. 
The main course was a hearty Italian Vegetable Beef Soup, garnished with Parmesan cheese.  Warm Parmesan Herb Biscuits accompanied the bowl of soup.
For dessert, a chilled Apple Pie Soup, garnished with heavy whipped cream sprinkled with walnuts    completed the assortment of soups. All in all, it was a fun evening!

4 comments:

Donna and Miss Spenser said...

How interesting...an apple pie soup! Sounds delicious!! Thanks for sharing!

Marilyn said...

Each of your soups sounds wonderful, but I have never heard of an apple pie soup. I can imagine it would be delicious.

GardenofDaisies said...

These soups look beautiful and delicious! I love how you used the pineapple sage blossom!

Angela McRae said...

As a soup lover, I adore this menu! How fun for your guests!