SharonT
Sous Chef
I need some ideas for a Soup and Salad Luncheon for 175 (ladies). Coming up in April. What are your favorite soup & salad pairings?
Cream of broccoli soup with asiago/ roast beef sandwich
It'll be the same for all... 175 bridge players. That eliminates seafood, probably... Church kitchen, adequate for preparing and serving for 300. Reasonably good budget. They will expect something a little fancy.How many pairings are you planning?
What are your facilities for preparing/reheating?
These are great ideas... I like the light and heavy.It's soup and SALAD pairings. I like a combo of light and heavier in either direction.
Vichyssoise and a simple Arugula Salad with shaved parmesan and a lemon vinaigrette
Tomato Consomme with a Salad Nicoise
I just saw a salad pictured with root vegetable sticks - I love the Terra Chips - didn't know they came in "stick" form... It looked so good.Don't know why I was thinking sandwiches, perhaps because it was lunch time here.
Can't go wrong with a Spinach salad w/ hard boiled egg, bacon, shaved carrot, tomato, and honey french dressing.
Also, I personally like a chopped salad with bleu cheese crumbles, tomato, croutons (or potato sticks) and aged balsamic.
I think ALL of these would be well received by this group.Don't worry, Mikey, we all got it wrong!
I agree with Jenny with the heavier/light parings but again, since it is spring you don't want to go too heavy.
Potato & Leek Soup with a nice apple slaw works well
Cheese Tortellini (broth) Soup with a Caesar salad
Chicken Noodle with a garden salad containing tomatoes, cucumbers, etc.
Vegetable or Minestrone with a BLT Salad and ranch dressing.
I'm trying to imagine the vegetable soup pureed... I like the idea of creamy soup with cream. And spring mix -- yes -- always good value there.I am not big on creamy soups, but recently somebody asked me to make it for about 100 people. Instead I made vegetable soup and pureed the whole thing, people loved it. It was creamy without the cream. And in April it would be nice to have baby greens or a spring mix, I think it’s called, with some vinegrate dressing.
That sounds super-good. So many choices in so little time. I love it.my daughter in law is coming for her bday lunch. we are both on diets. so tomato basil bisque and green salad with sautéed shrimp. probably romaine, artichoke hearts, grape tomatoes, hard boiled egg slices. purple onions and mushrooms. will serve home made oriental dressing (very low calories) on the side. perhaps you could just increase ingredients to serve more people.
I had to look up "avgolemeno" Interesting. I don't think it would appeal to the bridge ladies, though. Cream of Asparagus would be good, though, which also made me think of an avocado soup I did recently that was SOO good. But for that many, avocados would be a pain.Avgolemeno or Cream of Asparagus soup.
Spinach, bacon, red onion and some asparagus tips or hard boiled egg slices.
Many years ago, in Boston, there was a Viennese type cafe that served a sort of shrimp-louis salad, that I've adapted. This would pair nicely with a petit marmit, or even just a plain consume.
For each serving you'll need several asparagus spears, two or three large shrimp, a few black olives, hard-boiled egg, cut in quarters, and Louis dressing.
Steam the asparagus, poach the shrimp. Then lay them out stylishly on the plate. How you do this depends on the shape and size of the plate. But, in general, you want the asparagus in a bunch, with the shrimp arranged prettily on top of it. Garnish with the egg wedges and olives.
Nap the shrimp and part of the asparagus with Louis dressing. Have extra dressing available on the side.
One nice thing about this dish is that all the cooking can be done ahead of time, leaving only assembly for service.