For fall and winter weddings, soup bars are a top trend, as well as a budget-friendly option to create a fabulous menu, and treat guests to soups they probably don’t make for themselves. Soups can be served as mini ‘shots’ or in generous bowls — with guests helping themselves to the soup and to the toppers you set out, like homemade garlic croutons, crunchy Asian noodles, sprinkles of seafood [a great way to indulge guests without spending a fortune on seafood — but hey, you have lobster, crab, and shrimp on your menu, even if it’s just a garnish! I LOVE making soups for parties, and there’s something so calming about being in the kitchen, whipping up a big batch of soup, filling the house with amazing aromas, and serving a hearty, wholesome bisque or chowder with some crusty bread. It’s comforting to make and to serve.
I discovered www.weekendtable.com when I was checking out the Babble Awards for best mom foodie blogs, and I fell in love with this blog for its fabulous recipes, its collection of gluten-free dishes, and Julie du Pont’s wonderful stories about her family and her inspirations for these dishes. So I’ve asked her to be the Top Chef in my series of recipe recommendations for your showers, wedding and all the fetes you’ll throw for your wedding celebrations. So get ready for more of her amazing soups [or go to www.weekendtable.com to get a jump on what I post,] salads, sides, starters, sweets and drinks. You’ll be seeing a lot more of Julie’s creations here, and you’ll love her simple recipes and smart tips for budget-stretching with second-uses of recipes and ingredients.
Here’s her Corn Chowder with Crab recipe: http://weekendtable.com/2012/08/12/corn-chowder-with-crab/