Easter Soup Recipes
A great addition to any Easter meal is a warm, hearty soup. Perfect for an appetizer or even a main course, Easter soup can incorporate seasonal vegetables, the traditional Easter ham or some savory cheeses. Add some Easter soup recipes to your Easter menu to balance out a meal usually composed of casseroles and carved ham. Here are some tasty soups for Easter menu ideas for you to try at this year's holiday celebration.
Carrot Soup: A traditional Easter vegetable soup, this warm and creamy soup is the perfect starter for any Easter meal.
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 1/2 pounds carrots, chopped
- 4 cups chicken or vegetable broth
- 1 tbsp grated ginger
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 2 ounces sour cream
- 3 tbsps chopped fresh dill
Heat oil in a large pot and saute the onion for about five minutes. Stir in the carrots, broth, ginger, salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft. Allow to cool.
- Puree the mixture in the blender in batches. Return to the pot and rewarm. Whisk the cream and sour cream until soft peaks form. Stir in the salt and dill. Pour soup into bowls and top with the cream mixture and serve.
Ham and Cheese Soup: A hearty soup, this recipe incorporates any leftover ham you have from the main course.
- 2 cups peeled and diced potatoes
- 2 cups hot water
- 1 cup diced carrot
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup butter, cubed
- 1 1/2 cups whole milk
- Pinch of salt and pepper
- 2 cups shredded cheddar
- 1 cup shredded monteray jack cheese
- 1 1/2 cups cubed fully cooked ham
- 1 cup flour
- 1 cup fresh peas
Combine the potatoes, water, carrot and onion in a large pot and bring to a boil. Reduce heat and cover and cook for 10-15 minutes, until tender.
In another saucepan, melt butter and stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for two minutes or until thickened. Stir in cheese until melted and then pour into the undrained potato mixture. Add ham and peas, heat through and serve.
Spring Red Curry Soup: A different twist on a spring soup, this Easter soup recipe makes for a spicy starter.
- One package of chow mein noodles or thin spaghetti
- 2 tbsp red curry paste
- 2 cans of coconut milk
- 3/4 cup chicken broth
- 2 tsp ginger
- Pinch of salt
- 1 cup sugar snap peas, cut
- 1 cup shitake mushrooms, sliced
- 1 pound frozen shrimp (peeled, deveined)
- 1/2 cup fresh cilantro, chopped
Cook the noodles according to the package directions. In a large pan, on medium heat, combine the curry paste, milk, broth, ginger and salt and bring to a boil. Add the peas, mushrooms and shrimp and lower to a simmer until the shrimp are cooked through and veggies are tender. Pour the soup into bowls and divide the noodles evenly. Sprinkle with cilantro and serve.
Try an Easter soup this year at your spring celebration and make it a tradition!
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