Create the Perfect Cold Weather Soup Buffet

By Guest Blogger Amanda Saiontz Gluck

Soup Passion Soup Bowls

I have been brainstorming some unique dinner buffet displays for my upcoming Fall and Holiday soirees for a while now, so when I was introduced to Villeroy & Boch’s Soup Passion Collection I knew I had found the perfect concept! Who doesn’t love a warm soup in the Fall? And with a few special touches, like unique bowls and specialty noodles, I knew the wow factor would be on point! Villeroy & Boch’s soup collection in particular, is incredibly elegant and sleek {I just love the white porcelain!}, while the functionality is totally nouveau! Take my favorite item, the small soup passion bowl which is actually two small bowls connected at the center, allowing you to serve a bowl of soup on one side and then place crackers or bread for dipping on thVilleroy & Boch Soup Passione other! Read on for how I styled my bar as well as my soup go-to’s this season!

To create my soup bar display, I lined my collection of bowls down my buffet table in my dining room. To create a Fall vibe I suspended an autumn wreath over my mirror, placed two large white faux pumpkins on one end of the buffet, and a long glass vase full of pumpkins and pinecones on the other end. I swapped classic white candles for ones with a texture of natural birch. And for flowers I filled a Villeroy & Boch white Numa vase with Kale Brassica!

For my soups, I have two new recipes I need to share. The first is a healthy butternut squash soup from my friend BeWellwithArielle.com – a tad sweet because of the syrup and almond milk rather than cream! Find the recipe on this health guru’s website here. I placed this soup in asia bowls which come with a small tray that I filled with crackers and sprigs of rosemary for color! Then my classic vegetable soup was a hit because I served it with festive Fall Leaf noodles; a crowd pleaser for adults and kids! {Note: these noodles are just as great with pasta sauce!} The Villeroy & Boch tureen, which holds up to four bowls of soup and has a lid, is the perfect place to store soup while guests decide which route to choose!

I hope this inspires a new selection of foods and tools to utilize at your next dinner party.

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The American Amanda Saiontz Gluck is an internationally successful blogger. Creator of the blog FashionableHostess.com, Amanda is a Decor Expert, Party Stylist, and Lifestyle Blogger followed by 30,000 fans per month on her website and 91,000 on her on Instagram. Amanda is a contributor to Style Me Pretty, Martha Stewart, and the AOL LifeStyle Collective. Recent press includes Elle Decor, House Beautiful, Bridal Guide, and Martha Stewart Weddings. She is known well among the world of bloggers; but has a special relationship to the brand of Villeroy & Boch through her participation in the Festive Table Styles Around the World campaign and continued collaborations on her Blog featuring our brand.

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Pea Soup and Bagel Dumplings Recipe

Pea Soup and Bagel Dumplings

Recently our area experienced a wild thunderstorm, and with the rainy, harsh weather gave us the unseasonal longing for a comforting dinner. Turning to popular Chef Michelle Tchea, we found the perfect meal to satisfy our appetites for both food and comfort: Pea Soup and Bagel Dumplings. For your next stormy, cool summer night, try this dish at home and you will be delighted!

 

Serves 2

Pea Soup

1 oz butter

1 onion, peeled and finely chopped

1 bacon rasher

2 potatoes, peeled and diced

Salt to taste

Ground Black Pepper to taste

Frozen or shelled peas 400 g (14 oz)

Vegetable stock or water, 3 cups

A handful of mint leaves, chopped

 

  1. Melt butter in a heavy saucepan over medium heat. Add onion and bacon. Cook for about 5 minutes, until onion is translucent and soft, and the bacon crisp and browned.
  2. Add potatoes and continue to cook for 5 minutes. Season with salt and pepper.
  3. Add peas and stir for a minute before adding vegetable stock or water. Bring to a boil before reducing to a simmer, until everything is tender. This should take 10–15 minutes.
  4. Add mint leaves before putting everything into a food processor.
  5. Blend and serve with bagel dumplings.

 

Bagel Dumplings

2 eggs

Milk, ½ cup

Salt to taste

Ground black pepper to taste

4 four-day-old bagels, broken into small pieces

3 Tbsp marjoram and parsley mix, chopped

Dry breadcrumbs 75 g (22/3 oz)

Butter for pan-frying

Cooking oil for pan-frying

 

  1. Lightly beat eggs with milk. Whisk until combined. Season with salt and pepper.
  2. Add bagels and marjoram-parsley mix, followed by breadcrumbs. Mix well and refrigerate for 15 minutes.
  3. Using your hands, form golf ball-sized portions. Combine with some more breadcrumbs if it seems too wet.
  4. Heat butter and a little oil in a pan. When oil is hot enough, pan-fry bagel dumplings until golden brown on all sides. Serve with pea soup.

Enjoy!

My-Lil-SoHo-Kitchen-HiRes-cover_300

Recipe by Michelle Tchea‘s My Little Soho Kitchen

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Recipe: Savory Seasonal Soup

Villeroy & Boch Audun

Villeroy & Boch Audun Dinnerware

With a hint of cayenne pepper and a drizzle of maple syrup, this Butternut Squash Soup will be your go-to recipe for fall entertaining.

We love it with a deconstructed grilled cheese. Simply toast the bread and roll goat cheese (or your favorite soft cheese) into little “truffles” which you can drop into the soup to melt or spread on your toast and dunk. Either way, it’s wonderful. Add some crisp apples, a bottle of wine, and you’re all set!

Roasted Butternut Squash Soup
1 (2 to 2 1/4 pound) butternut squash, halved and seeded
2 Tablespoon olive oil
1 medium onion, diced
2 Tablespoon chopped fresh flat-leaf parsley
3 cups low-sodium chicken broth
¼ cup organic maple syrup
½ teaspoon salt
½ teaspoon pepper
Dash cayenne pepper (I use a couple of dashes)
½ cup heavy cream (more if you like)

Preheat oven to 425 F. Brush insides and outsides of squash halves with 1 T of oil and place, cut sides up, on cookie sheet or in roasting pan. Bake for one hour or until the squash is tender. Remove from oven and cool.

Heat remaining tablespoon of olive oil in a large pot. Cook the onion until softened. Scoop out the squash from the peel and add to onion, stirring. Add the parsley. Stir in chicken broth and simmer, about 20 minutes. Add the syrup, salt and both peppers.

Whisk in the cream. If you like your soup with some texture, stop here. For really smooth soup, use an immersion blender to make it velvety before adding the heavy cream.

(Article & Photos by Martie Duncan, MartieKnowsParties.com)

 

Villeroy & Boch Audun Dinnerware

Roasted Butternut Squash Soup with Cheese “Truffles” served in Villeroy & Boch Audun Dinnerware