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Old 01-14-2007, 02:02 PM   #1
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Question about red wine and soup pairings

A friend is having a Cabernet Sauvignon/Soup get-together. That part is fixed and won't change. One person is making an Italian Wedding Soup, another is making a Mushroom/Wild Rice Soup, and then I have to bring another soup. Let me start off by saying it cannot be anything with seafood due to some allergy problems with some of the people, or I would make my Fish Stew in a skinny minute!!!!!!

I could make my minestrone, but fear it would be very close to the Italian Wedding Soup. I would love to make my cauliflower soup but don't really know that it would go with red wine all that well. All I can think of are seafood-type soups that would go PERFECT with the cab, but that's not going to happen! lol

What about a black bean soup? (I've got a recipe so yea or nay is what I need - I don't want anyone to waste their time typing one out is all)

Any suggestions?

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Old 01-14-2007, 02:14 PM   #2
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Not sure about the makeup of the other two soups....but just guessing a "hearty" bean soup sounds like a nice addtion...
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Old 01-14-2007, 02:17 PM   #3
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Thanks you two.
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Old 01-14-2007, 02:19 PM   #4
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I'd make a pot-au-feu and call it a soup. Cabs and soup??? I mean it can work, but it seriously limits the type of soup one should make.
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Old 01-14-2007, 02:23 PM   #5
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I would say go. As black bean soup is a hearty meal, it should go well with a full-bodied red wine.
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Old 01-14-2007, 02:30 PM   #6
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I don't get the cab and soup either but I just have to go with it!

Oxtail soup might be a good choice too. Anyone have a good tried and true recipe for that?

(thanks IC and boufa)
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Old 01-14-2007, 03:02 PM   #7
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French Onion
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Old 01-14-2007, 03:07 PM   #8
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I thought of French Onion Andy. My only problem was the cheese melted on top. I guess I could, for the simplicity of it, just melt the cheese on the croûtons, keep them covered and warm and place at the bottom of the bowl when they eat it?
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Old 01-14-2007, 03:09 PM   #9
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Quote:
Originally Posted by kitchenelf
I don't get the cab and soup either but I just have to go with it!

Oxtail soup might be a good choice too. Anyone have a good tried and true recipe for that?

(thanks IC and boufa)
I have a recipe for Oxtail soup but the flavoring base is ginger, cilantro, etc. which will taste absolutely disgusting with the cab. Any Asian flavor is out because it will automatically clash with the cab.

Here's a recipe for a dish that is very popular in Hawaii. I would tweak the recipe by using a complete mire poix which the original does not have, and using chicken stock instead of water, or at least 50/50 water to stock. And a bouquet garni. Can't forget that as well.

Portuguese Bean Soup II - Allrecipes

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Old 01-14-2007, 03:09 PM   #10
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Onion sop does not have to be gratinee, but your solution sounds doable.
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