Soup and salad recipes can be great for Thanksgiving, or any time of the year. I especially love soup in the fall and winter. As part of Miss Information's complete guide to Thanksgiving, here are some great fall soups and salads for you to try.
- 1/2 cup unsalted butter
- 1 onion thinly sliced
- 3 leeks white part only Thinly sliced
- 6 cloves minced garlic
- 1/2 cup dry white vermouth
- 1 1/4 pounds baking or Yukon gold potatoes peeled and diced
- 7 cups water
- 1 teaspoon salt
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 bay leaf
- 1/2 cup heavy cream
- Freshly ground black pepper
- 2 tablespoons thinly sliced fresh chives
Before you assemble your soup, you will need to cut and clean your leeks. There is nothing worse than eating a creamy soup and biting down on a chunk of sand. The best way to do this is to cut them, then put them in a sink or bowl of water and swish them around really good. Let them sit a minute or 2 so that the dirt and sand settle to the bottom of the bowl. Scoop the leeks out with a slotted spoon going along the surface.
Heat 6 tablespoons of the butter in a large soup pot over medium heat. Add the onion, leeks, and garlic and cook,covered, stirring occasionally, until soft.
Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes.
Add the potatoes, water, and salt. Toss in the parsley, thyme, and bay leaf. Bring to a boil, lower the heat, and simmer, covered, until the potatoes are tender, about 20 minutes. Remove from the heat and allow to cool.
If you have a regular blender, wait till the potato mixture has cooled. Then, working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. If you have a high end blender with a large canister, you may be able to put all of it in at once. Just be sure to leave enough room for expansion. If you put the hot liquid in and turn a blender on it may blow the top off and you will have no soup and a big mess to clean up!
Return soup to the pot and re-heat over medium heat if needed. Whisk in the rest of the butter (2 tablespoons) and heavy cream.
Season to taste with sat and pepper.
Garnish with chives if you want, and serve immediately.
Here are more holiday soup and salad recipes for you to try: