Thanksgiving Soup Appetizer |

Today's Tournament You Could Win Cash Tonight!

Tri-Peaks Solitaire

Become Master of the Game!

Skillfully scale the mountain of cards to up your game! Climb your way to a top score as you “Tri” your luck at eliminating cards as you go!

Play Now!


We have detected that you are using Ad Blocking Technology. Please disable your ad blocker to access PCH sites.

(Sponsored Ads keep us free!)

To disable Adblock Plus, simply click the icon on the top right hand corner of this page and uncheck the “Enabled on this site” section and revisit or refresh this page. If using an alternative ad blocker, please either disable while on this site or whitelist our sites.

Thank You!

Okay, got it!
Image description

Thanksgiving Soup Appetizer

December 31st, 2012 Seasonal

Thanksgiving dinner doesn't typically need appetizers, but many times people get hungry before the meal is ready. It takes a long time to cook that turkey and prepare all of the side dishes and desserts, so if you want to keep your guests satisfied this year as you make the final preparations, why not whet their appetites with a delicious fall soup? Here's one recipe, inspired by the Food Network.

Onion soup Serves 6 to 8 people. Ingredients: 4 tablespoons of unsalted butter 4 slices of chopped bacon 1 ½ cups of sliced yellow onions 1 ½ cups of sliced red onions 1 ½ cups of sliced white onions 1 cup of sliced shallots ½ teaspoon of salt ½ teaspoon of ground black pepper 1 bay leaf ½ teaspoon of thyme 1 cup of sliced leeks, bottoms only 1 cup of slices scallions, white parts only ⅓ cup of flour 2 quarts of chicken stock 1 cup of cream salt and pepper 3 teaspoons of chives shaved Parmesan cheese.

Directions: Melt the butter over medium-high heat, then add bacon and cook for about 7 minutes, until crisp. Remove the bacon and set it aside for garnish. Add the onions, shallots, salt, pepper, bay leaf and thyme, then cook for 8 to 10 minutes. Add the leeks and scallions and cook for 3 to 4 minutes. Add flour and cook until it is golden. Add in the chicken stock, then bring to a boil. Simmer uncovered for 45 minutes, then add cream and cook for 15 minutes. Take out the bay leaf, then pulse the soup in a blender. Transfer back to the pot, then heat it up slowly. Divide into bowls, then add bacon, chives and Parmesan for garnish. Serve immediately with a slice of garlic bread if you want. Your guests will be ready to wait until dinner is ready!