"The number of divergent dishes can be staggering, especially when every guest wants his or her personal favorites included in the feast. The traditional menu provides a delectable spread, and a groaning board of last-minute kitchen chores. Working yourself to the bone may be a proud Puritan tradition, but hosting the holiday is much more fun if everyone contributes. In these tough economic times, it makes good sense to divide up the work as well as the expense."
"Starting the feast with a small portion of soup brings everyone to the table for a few minutes of calm togetherness. To prepare in advance, cool the soup and store airtight in the refrigerator for up to 3 days ahead. Reheat on medium or heat in a slow cooker allowing plenty of time for it to thoroughly heat. Taste before serving; adjust seasoning if needed."
Thanksgiving meals often involve many divergent dishes and last-minute kitchen chores that can overwhelm a single host. Sharing the work and expense among guests makes hosting more enjoyable and economical. Preparing several dishes ahead of turkey day eases the final workload. Small starter soups can be cooled, stored airtight in the refrigerator for up to three days, and reheated on medium or in a slow cooker, with seasoning adjusted before serving. The Pureed Carrot Soup recipe lists leeks, olive oil, carrots, Arborio rice, chicken broth, crystallized ginger, lime juice, and garnishes. Leeks should be sliced, rinsed, sauteed briefly without browning, then combined with carrots, rice, and broth and simmered about 40 minutes.
Read at Boston Herald
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