Ideally, I'd make it on Sunday evening to serve on Wednesday. Is that too far in advance? If so, is there a workaround? Thank you everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Goodness, yes, it should be fine! The beauty of soup is you can make it in advance. Even a cream soup would be OK if you just added the cream as you gently re-heated.
A foolproof recipe from the archives.
Minty Ricotta Torte
Perfect Picnic Gear & Menus
The Word is Out
Clever Sourdough Starter Names
A Better Way to Travel