25 Fall Soup Recipes (2024)

FAQs

How much soup do I need for 25 people? ›

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

In Season 2 of her celebrated cooking show "The French Chef," Julia Child demonstrated how to make one of her favorite soups: the simple vichyssoise. A spin on the classic French dish, potage parmentier, Child's vichyssoise is similarly made with boiled leeks and potatoes, plus a healthy splash of milk.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Use crock-pots to keep the soups steaming hot—just set the slow-cookers on warm and stir them from time to time. A fun twist is to offer lots of garnishes, like cheese popcorn, croutons, goldfish crackers, chopped fresh herbs, and grated cheese. Sour cream, pesto, and salsas make great toppings, too.

In most cases, a half tray will feed around 8 – 10 people, while a full tray 15 – 20. However, these numbers can vary depending on the number of guests, their ages (children generally eat less), the time of day and various other factors.

The soups with the most calories are usually the really creamy ones or ones with lots of yummy stuff like cheese, potatoes, or meat. Think of soups like creamy chicken and dumplings, clam chowder with lots of potatoes, or chili with beans.

Soup was Julia Child's favorite food

Rather than French onion, however, Child preferred vichyssoise, another type of French soup made with potatoes, leek, chicken stock, cream, and ironically, no onions. So while Child did get soup for her last meal, it didn't end up being her favorite kind.

What did Julia Child eat for breakfast? ›

Child -- put me and them at ease with her genuine friendliness and zest for living. She ordered a hearty breakfast -- grapefruit half, plain yogurt, fried egg, 2 strips bacon, toast with butter and preserves, orange juice, and coffee with milk -- and ate most of it despite constant interruptions.

Chefs love vinegar. It's much more than just a pantry staple ingredient but a key to helping balance flavors and boosting acidity and flavor.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

Vinegar – A spoonful of vinegar is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavors. 2. Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup.

Each adult will consume 1 pound of food total; children, about 1/2 pound. The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet. Guests will always eat — and drink — more at night than during the day.

The easiest rule is the “One Pound Rule.” Provide one pound of food for each adult guest (not including drinks or dessert).

The average soup serving as a side dish is between 3/4 and 1 cup. When the soup is served as the main course, plan on about 1 1/2 cups per person.