"The traditional menu provides a delectable spread, and a groaning board of last-minute kitchen chores. My late sister-in-law Sue Young always claimed that the menu was created by someone who never had to cook it. Working yourself to the bone may be a proud Puritan tradition, but hosting the holiday is much more fun if everyone contributes. In these tough economic times, it makes good sense to divide up the work as well as the expense."
"Pureed Carrot Soup with Ginger and Lime Starting the feast with a small portion of soup brings everyone to the table for a few minutes of calm togetherness. To prepare in advance, cool the soup and store airtight in the refrigerator for up to 3 days ahead. Reheat on medium or heat in a slow cooker allowing plenty of time for it to thoroughly heat. Taste before serving; adjust seasoning if needed."
Thanksgiving meals are labor-intensive with many divergent dishes and last-minute chores. Sharing cooking and costs among guests reduces host workload and expense. Preparing several dishes in advance makes the meal more manageable and cook-friendly. Pureed carrot soup can be cooled, stored airtight in the refrigerator for up to three days, and reheated on medium or in a slow cooker; seasoning should be adjusted before serving. The carrot soup recipe includes leeks, olive oil, carrots, Arborio rice, chicken broth, crystallized ginger, lime juice, and garnishes of sour cream, lime zest, and ginger.
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