Stock up on soups now

Some time ago, my family began a new Christmas tradition—Soup Night, usually held in casual fashion on Christmas Eve or December 23. Soups, gumbos and stews are the perfect make-ahead meal to serve to gathering friends and family when the kitchen is otherwise occupied for Christmas Day meal prep. I’ve come to really appreciate this tradition, and this week is the point on the holiday calendar when I begin making homemade stock for use in the soups I’ll prepare and freeze later in the month. It’s one more item checked off the To Do list. When soup night arrives, you can set out a beautiful tureen, or follow my lead and just leave a pot warming on the stove. Have everyone serve themselves, throw in a crusty baguette and an easy salad, and the night is a cinch. Sometimes, we serve a trio of soups that offers contrasting flavors and textures. For example, chicken tortilla with fresh avocado with its rich broth and studs of tomato performs well with a bean soup like French lentil and a cream-based soup like oyster bisque.

We all have soup and gumbo recipes in our arsenals, but as you dine out this month, take inspiration from the handiwork of local chefs. A few of my favorites soups are Ruffino’s roasted eggplant bisque, Mestizo’s tortilla soup and the bisque of curried pumpkin with crawfish and corn at Houmas House.

Maggie Heyn Richardson is a freelance writer who writes about food and wine for 225. Her work has also appeared in EatingWell, Taste of the South and on the national public radio program, On Point. Send your comments and suggestions to her at [email protected].