What is a great soup to serve as a starter?

while i agree on a light soup, i disagree with anything clear. it's italian/greek, so always put in something creamy tho not necessarily heavy, and then with some bread. the trick here would be NOT to serve a lot. just enough to whet their tastebuds, and make them very expectant of the main course.

best wishes.

Roman Egg Drop Soup - - Stracciatella

* About 2 quarts (liters) broth

* 4 eggs

* 3-4 tablespoons semolina

* 3 tablespoons freshly grated Parmigiano

* 1 tablespoon very finely minced parsley (optional)

* A pinch of freshly ground nutmeg (optional)

n a bowl, combine the eggs, semolina, grated cheese, and, if you're using them, nutmeg and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.

Bring the remainder of the broth to a boil. Add the egg mixture in one fell swoop, stirring vigorously with a whisk or fork so as to break up the egg, which will form fine light flakes, minute rags (straccetti, in Italian) that give the soup its name. Simmer for another 2-3 minutes, stirring constantly, and serve, with a little more grated Parmigiano on the side.

Excellent with white wine: Colli Abani, would be MMMMMM!

yes it should be light how about an asparagus soup. its light and not to bold to over power the main dish. the main dish needs to be the crowning point. (right?)

make a chicken broth, cook some cut up bacon (lightly smoked if smoked if possible) remove it. then put alot of cut up asparagus in the pan and cook it in the grease. cook it until tender, then put the asp. and chicken broth into a blender or puree it until smooth. then pour into the bowls adding some of the chopped up bacon.

if u want to add some flare put some tomato soup in a squeeze bottle and make a swirl in the middle, not too much so it over powers the soup.

its a pretty green with a swirl of red in the middle makes a great preasentation

I am quite partial to Minestrone myself. What type of food are you serving? Italian? Oriental? American? Mexican?

Italian- Minestrone

Oriental- Egg drop soup

American- A thick and hearty chicken noodle soup

Mexican- Chili

A Creamy Mushroom or butternut soup served with croutons is great served as a starter.

Avgolemeno, a Greek chicken soup with egg-lemon sauce. Here's a link to a recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,...

This may not be as light of a soup as you were wanting, but I really lvoe Tomato Tortillini soup! it is a great starter!! That or Minestrone ...

that depends on your main course......you dont want to serve them something that is going to fill them up such as cream of anything.....try a brothy vegetable or something of that matter....just use lots of broth and less fillings

I gotta know what the rest of the meal is first.

butternut