Top It All Off: Soups Worthy of A Main Course

When dining out, the two most anticipated words as the server rattles off the specials are "lobster bisque."

With almost guaranteed certainty, the diner's eager reply comes, "I'll start with the bisque."

There's something intoxicating about that blanket of buttery cream ensconcing tender pieces of juicy lobster that makes it nearly impossible to resist. And its savory succulence sets the tone for a lavish feast, it's warm, phantom flavor still lingering on your palate.

It's the perfect first course.

But that got me thinking...

What if you could enjoy a bountiful meal with your main course floating languishly atop layers of luxurious emulsion?

Or, to put it more simply... what if you could have a rich soup that was fit for a meal?

While the old Campbell's Chunky Soup commercials may come to mind, I assure you that pithy tagline is the only conditioning. My creations, inspired by the complex cacophony of creamy opulence, are pure culinary rapture by the heaping spoon full. Think of them as high brow stew!

The first, which I affectionately call "Land & Sea Soup" is a contemporary approach to the classic "Surf & Turf" with a steamy lobster bisque as the velvety backdrop for a phyllo wrapped filet mignon. Every morsel of tender beef is swaddled in sweet hints of fresh lobster and shrouds of sherry. It's a shore meets land celebration with oceans of flavor.

After making it for a dinner party and shocking my guests that the soup bowls in front of them were meant to house their main course (*gasp*), the responses were a mix of pleasantly surprised through utter amazement. One guest commented that the meal was almost sinful as if you were indulging in the boatload of bisque you always secretly wish would be rolled out in front of you while the waiter makes his way with only a dainty cup in hand.

Guilty pleasure. Check.

I'd chalk that up as a success.

But being that the Land & Sea concoction definitely veers toward the decadent, it's best reserved as a special treat than a daily dish.

Seeking to expand my repertoire of protein-topped soups, I experimented with a more traditional cream of potato. The creamier soups tend to work best as a base because of their thickness. After all, we don't want the star of the show to drown in the orchestra pit. Needless to say, these masterpieces are not for the diet or artery conscious!

A product of many vigorous attempts, my magnum opus was born: Potato Gruyere as the stage for bacon and cornbread crusted sea scallops. A refined version of classic Southern flavors with a twist, this hearty soup blends sweet and savory to perfection, with crunch and texture that makes it as hearty as it is smooth. But the true test is serving it for my guinea pigs... err... I mean friends, so another impromptu dinner party was arranged, once again with a bowl as the beacon of my table setting.

It's tough to compete with lobster bisque but the crunchy crumbled bacon is a worthy contender so I was mildly optimistic that this, too, would be a taste sensation. The near 'Yippee Ki Yay's" that resounded in mouthfuls of hums and moans after each eager bite told the story better than any compliment.

Moved my guests to monosyllabic grunts. Check.

Feeling pretty confident (read: cocky) by now in my soup-y prowess, I returned to the kitchen, intent on creating yet another work of art. This time, I wanted to try something different. Still, a robust base but not as rich and creamy. Maybe even a tad on the healthier side. So, I decided to set my sights on a vegetable. The carrot won first prize and I began my experimentation. After peeling, chopping and pureeing, I finally achieved nirvana in the form of a Carrot Fennel soup topped with pecan-crusted tilapia.

You may notice that there's a lot of wrapping and crusting going on. That is also an inherent requirement in these soup-trées (my clever name for a soup entrée). In order to ensure that your protein doesn't sink, it's best to encase it in something that can withstand the sog factor. Plus, it adds texture and depth of flavor, bringing together all of the elements and imagination of an inventive -- and satisfying -- main course.

But being slightly (read: a lot) biased, yep, you guessed it, I decided to call another dinner party, which gradually seemed to get more and more casual and somehow morphed into tasting sessions. By the time I hosted my fifth, I had donned it, BYOS: Bring Your Own Spoon!

My carrot creation was another hit, and I was starting to feel confident about my dishes. I had definitely become a master at serving and plating soup as the pinnacle course. But I didn't get to bask in my accomplishments long before a vegetarian friend of mine called to express how deeply offended she was that she couldn't sample any of my soups that everyone had been raving about. Yes, raving. I had become the maestro of soup in my circle. A dubious -- yet gratifying -- honor.

Feeling a bit sheepish that I had unintentionally cut my friend out of the loop, I decided to whip up a veggie-focused delight in her honor, which proved to be no easy endeavor. I had already set a high standard for flavors and being stripped of certain non-vegetarian friendly ingredients, I was operating with a handicap. Still, I persevered, committed to making the most delicious vegetarian soup-trée possible. Finally, my muse came in the form of a chunky tomato topped with a ricotta-stuffed eggplant, battered and wrapped in provolone.

The BYOS emails went out. The guests arrived, spoons in hand, and the tasting commenced.

But this time there were no oohs or ahhs or grunts or moans; only the scraping sounds of crostini bread against the bowls as guests tried to sop up every last drop.

Guests reduced to nearly licking their bowls. Priceless.

By this point, you're probably wondering how to serve a meal where the main course is floating in a soup bowl. But starter courses, plating and food presentation are still important. Use white or solid color deep dish bowls, and always serve the course fully assembled and garnished. No pouring tableside.

I'd recommend starting with a light first course, nothing too heavy, and preferably not too warm since your main dish is served piping hot. Consider refreshing openers like plum tomato, basil and mozzarella or fresh, sliced avocado with olive oil. Mixed field greens and cool ceviches also work well, and I've had much success with prosciutto wrapped dates and halved figs stuffed with brie or softened goat cheese. Sweet, fruity hints pave the way nicely for a rich, savory main course.

Wine pairings should always follow the protein, not the soup base, and instead of dinner rolls or crackers, I'm a fan of freshly baked crostini. I've also had rave reviews over my accompanying olive/pistachio "savory biscotti."

Plating the soup-trees should feature your topping as the star with complementary garnishes like a dollop of sour cream with a sprinkle of paprika for color, basil sprigs, finely chopped parsley or even a handful of shaved nuts (walnuts, pecans or almonds) If you're a little more adventurous -- and have the tools -- tomato roses, carrot flowers and bacon curls make a stunning presentation. And a caviar crown is the ultimate in luxury and works very well with the lobster bisque for making your soup-trée extravaganza a resounding success.

Most importantly, be creative. Experiment. Try unusual ingredients and uncommon pairings to create your own soup masterpiece. Then, host a tasting party with friends to unveil your soup de resistance that will have them re-thinking soup as a main course, and gushing about your culinary ingenuity!

— Written by Gennefer Snowfield

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