Needing Help with Soups

Joined Nov 9, 2009
I am working on creating a twist on Thanksgiving. I am attempting to turn Green Bean casserole into a cold soup. From how I see it, it is rather difficult to leech the flavor of green beans into cream (I am wanting the soup to be smooth, no chunks)... So... I am thinking of making a simple cream of mushroom soup and puree'd green beans and serving it as you would see marble cake or such swirled together.

Does this make sense?
Joined Nov 6, 2009

You can try this Turkey Soup for thanksgiving. It is very simple and fun to do.. Here are the step on how to make it.

Turkey Soup Recipe
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 2 medium size carrots, chopped
  • 3 cloves garlic, finely chopped
  • 1 bay leaf, fresh or dried
  • 1 15-ounce can fire roasted, diced tomatoes
  • 1 quart chicken stock (or broth)
  • 3 cups shredded turkey
  • Salt and freshly ground black pepper.
  • 1 package small cheese raviolis
  • Garnish with fresh basil
  • Handful grated Parmesan cheese
cooking direction:
  1. Place a large soup pot over medium-high heat with the EVOO.
  2. Add onion, celery, carrots, garlic and bay leaf.
  3. Cook until soft, about 5-6 minutes.
  4. Add the tomatoes, chicken stock and turkey, and let simmer for 10 minutes.
  5. Season with salt and freshly ground black pepper.
  6. Add ravioli and cook according to package directions.
  7. Add the basil and serve each bowl with a sprinkle of Parmesan

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Joined Sep 29, 2009
I like the idea, and it sure sounds like it would present well. Might take more time than it's worth if it's a large gathering, but you gave me something to think about.
Joined Mar 16, 2005
Have you considered using water as your main base instead of cream? Cream doesn't really make your soup smoother (though it changes the mouthfeel) and you can add richness after you've passed it through a strainer by whisking in cold creme fraiche or something like mascarpone. If you aren't adverse to using "chemicals" a little modified food starch or gum (like xanthan) will give the liquid more body.
Joined Apr 19, 2001
Or - what about reversing, and making your pureed green bean the soup 'base' - I'm assuming you'd be adding some aromatics to add flavor to it? Then top the soup with a dollop of creme fraiche, some sauteed mushroom slices and home made fried onion straws.
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