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Thanksgiving soup recipe, New England, with strings attached.

We have soup night, day before thanksgiving, in portsmouth NH. I make a soup served alongside a local fish chowder. Done cream of carrot ginger, squash and the like to offset chowder. and were Irish. AND there's a citric acid allergy. Thoughts?

asked by csheago about 3 years ago
11 answers 2556 views
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Maedl

Margie is a trusted home cook immersed in German foodways.

added about 3 years ago

Cream of peanut soup--according to Kings Arms Tavern in Wiliamsburg, it was one of George Washington's favorite.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

I don't think I'd pair another cream soup along with chowder, but if you want to do it anyway, this Cream of Garlic Soup is easy, tasty and a bit different. http://food52.com/recipes... I recommend roasting the garlic first for great depth of flavor.

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Pegeen

Pegeen is a trusted home cook.

added about 3 years ago

A vegetable soup in a thin beef/tomato broth would be a good offset to a New England chowdah. Maybe spicy? Just type "vegetable soup" in the Search box, choose "In Recipes" from the pull-down menu, and click the Search magnifying class. There are many great ones to choose from.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Pumpkin Sage soup from Gourmet back in the 80's. Fantastic.
I lost the recipe but still make it every year from memory.
Cheers
irina

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sexyLAMBCHOPx

Chops is a trusted home cook.

added about 3 years ago

How about Cheddar and Ale Soup?

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added about 3 years ago

This is one of my favorite recipes I've tried from here.
It's time consuming to make but improves with age so you could make it a day or two before.
http://www.food52.com/recipes...

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amysarah

amysarah is a trusted home cook.

added about 3 years ago

With a chowder on the menu, I'd go for a non-creamy soup, with a different sort of flavor. An Italian Wedding Soup would be good - very hearty, with small meatballs, escarole, and parmesan egg drops (stracciatella); you can also add some small soup pasta, like tubetti, if you like. Here's Giada de Laurentiis' version: http://www.foodnetwork...

164ae6cf b233 45ae a461 8d7543fae705  melissa mitchell
added about 3 years ago

Mulligatawny...? Not New England-y but a good hearty soup that might complement the chowder. I've made this before -- it was really good. If there's a citric acid issue you may want to leave out the lemon juice. http://www.saveur.com/article...

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Pegeen

Pegeen is a trusted home cook.

added about 3 years ago

csheago, Do you offer both soups together at both meals? If not, you could do a lamb or beef stew (for the Irish component) the day before, and serve the Chowdah (which sounds like a Thanksgiving tradition for your family and clams were Pilgrim fare!) with your Thanksgiving meal.

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added about 3 years ago

We serve both together night before. Tradition started as a laid back welcome and easy meal we could keep in crock pots with a few other accompaniments as people arrived from out of town. If you got in late, as I usually did coming from NYC at the time, there was still a hot yummy meal waiting. Now, older and most with family's, we are usually settled day before and it's just become soup night that hosts extended family as well that don't attend thanksgiving proper. Thrilled at all the responses, thank you.