Food & Wine (November 2014)
Last weekend we hosted our annual Fakesgiving dinner. It was our biggest one yet: 24 diners (packed into our tiny apartment!), 20 dishes (the most ever!), for 10 hours (we kid you not: The first guests arrived at 2:30 p.m. and the last ones left at 12:30 a.m.).
We started things off with this soup. But truth be told, we're not sure soup or salad really belongs at the Thanksgiving table. What say you, Bittens?
In our view, Thanksgiving is already a big meal. There are copious dishes, mounds of stuffing, meat galore. An early or extra soup or salad course seems superfluous.
But we can see reasons for doing it. Perhaps you're having a very fancy Thanksgiving meal for a small group, where everyone is wearing a monocle while eating foie gras-laced turkey.
Or, you can use a soup or salad the way we do: as a stalling tactic. Sometimes on Thanksgiving you just need to buy yourself a bit of time while that turkey comes up to temperature and you juggle dishes through your oven in an attempt to get everything hot. We know; we've been there.
So if you're going to go the soup route, we think you'll do well by serving this Curred Carrot and Apple Soup at your big meal.