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Best Fall Soups

morela

By morela
in D.C. & DelMarVa: Dining

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bilrus

bilrus

Posted
Posted
palena has a chestnut soup at the moment with a chunk of house-cured bacon

Anything would be good with that bacon it it.

Bill Russell

morela

morela

Posted
  • Topic Starter
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Thanks for all the good tips.

Mark: Tell me if that chestnut soup comes back.

Also, has anyone had chestnut soup a Marcel's? Apparently with an oyster; I'm sure it's pretty great if it really exisits...

Lot of chestnut soups these days.

...

ExpatRaver

ExpatRaver

Posted
Posted

Did you have Jamison's pumpkin-butternut squash soup at Nectar yet? Mmm... sweetbreads. Delicious...

In once a week and all you ever get is cheese... tut tut.

KatieLoeb

KatieLoeb

Posted
Posted

Butternut squash/Roast Chestnut soup. I haven't made it in a few years but it was always an autumn hit at dinner parties.

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

morela

morela

Posted
  • Topic Starter
Posted
Did you have Jamison's pumpkin-butternut squash soup at Nectar yet? Mmm... sweetbreads. Delicious...

In once a week and all you ever get is cheese... tut tut.

Who are you, tut tut?

I need pumpkin soup. I've got a long road ahead...

Right now, though, I'm trying to find 50 more cent for my Rold Gold pretzels.

Office snack machine is calling.

Should I get the Zoo Crackers instead?

I might need Nectar Saturday night. Uncle is at that other GW hotel where Dish is and different Auntie in town too...

They're pretty big foodies.

...

jackal10

jackal10

Posted
Posted

Pumpkin soup served in a hollowed out pumpkin...

One way is to hollow out a pumpkin, discard the seed and the stringy bits and then make a conventional soup

- sweat off onions. leek, garlic, lots of butter, pumpkin flesh, stock, liquidise, season (plus nutmeg), add cream. Pout into the shell and serve.

Alternatively pack the hollow pumpkin shell with alternate layers of pumpkin, toast and swiss cheese. Season. Fill with cream (or milk), and bake the whole thing in a slow oven (300F) for 2 1/2 hours. Put it in a large tin in case it leaks. It will slump a bit, but should retain its structural integrity

Bring it to table and serve, scraping bits of the softened pumpkin

morela

morela

Posted
  • Topic Starter
Posted

jackal10:

Thanks for sharing this!

Does anyone know if there are any new funky hybrid pumpkins that can be eaten?

I mean, in different colors and what not.

I'm scared of those white pumpkins. They're so ugly, but I guess some farmer was thinking the kids could draw and paint on them better; keep the kids away from knives...

Foodies are good pumpkin carvers, right? Egullet carving contest! With wine. Dangerous, but fun!

...

JRage

JRage

Posted
Posted

It's not served in a pumpkin, but we have a nice pumpkin soup at Mendocino right now... made with roasted organic pie pumpkins, drizzled with a garlic yogurt sauce and garnished with cinnamon cured duck. It's pretty tasty... give me some advanced notice and I'll have them make you a pumpkin bowl if you want...

Mendocino Grille and Wine Bar

Sonoma Restaurant and Wine Bar

morela

morela

Posted
  • Topic Starter
Posted (edited)

So, I finally got around trying Jamison's ambrosial pumpkin soup with sweetbreads (Mmm times infinity), but I'm certain that the experience has inflated my expectations...

I'm forging ahead on soup tour this Saturday.

Where should I go next?

(edited on 1/11/03)

Actually, Alex made that soup at Jamison's place. Thanks Alex, and sorry i didn't credit properly...

It's an amazing soup.

Edited by meaghanfitzgerald (log)

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8Track

8Track

Posted
Posted

The cookbook for the Inn at Little Washington has a recipe for sweet potato soup with rum cream that is terrific and quite easy to make. It has a hint of curry for heat and complexity, and the lemony rum cream adds a great counterpoint.

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain (1835 - 1910)

Tweaked

Tweaked

Posted
Posted

The chestnut soup with rabbit sausage, duck gizzards, crispy onions and chives at Laboratorio last night was fantastic. Some felt it was too salty but I thought it was spot on.

not sure what Roberto is offering on the regular Galileo menu.

Bourrez Visage
dumpling

dumpling

Posted
Posted
Pumpkin soup served in a hollowed out pumpkin...

One way is to hollow out a pumpkin, discard the seed and the stringy bits and then make a conventional soup

- sweat off onions. leek, garlic, lots of butter, pumpkin flesh, stock, liquidise, season (plus nutmeg), add cream. Pout into the shell and serve.

Alternatively pack the hollow pumpkin shell with alternate layers of pumpkin, toast and swiss cheese. Season. Fill with cream (or milk), and bake the whole thing in a slow oven (300F) for 2 1/2 hours.  Put it in a large tin in case it leaks. It will slump a bit, but should retain its structural integrity

Bring it to table and serve, scraping bits of the softened pumpkin

If you are serving in the pumpkin. a French pumpkin is good because it has more of a tureen shape and just makes a beautiful presentation.

I've done butternut squash in pumpkin for Thanksgiving in the past.

  • 2 months later...
morela

morela

Posted
  • Topic Starter
Posted

Moving on...

Best Winter Soups

Lead me again;

I need soup and wine tonight! Really damn good soup...

Where?

...

morela

morela

Posted
  • Topic Starter
Posted (edited)

Toying w/ idea of trying one of these guys from Ceiba:

Cuban Black Bean Soup

Ham and Manchego Cheese Croquetta, Pickled Red Onions, Latin Crema 6

West Indies Conch Chowder

Sweet Corn Johnnycake, Dark Rum, Outerbridges Sherry Pepper Sauce

...sounds tasty enough.

Edited by morela (log)

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JRage

JRage

Posted
Posted

Soup and wine? I can do that...

Our soup right now is a celery root chestnut soup with a serrano ham buttermilk biscuit and drissled with pumpkinseed oil. Very tasty...

We have a seafood choppino, (like a stew) as well, (I ate that today...)

As for the wine... with about 30 wines by the glass, we should be able to find you something to drink.

I like that gumbo at Johhny's Half Shell a lot too.

Mendocino Grille and Wine Bar

Sonoma Restaurant and Wine Bar

bilrus

bilrus

Posted
Posted

That first one sounds pretty good. The black beans in the Feijoda are the one thing I remember most about my meal there three months later.

Bill Russell

John W.

John W.

Posted
Posted

Cream of turnip with bacon-n-egg crust.

That's what I can offer.

Firefly Restaurant

Washington, DC

Not the body of a man from earth, not the face of the one you love

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