Now I know that a dinner of all soups is odd enough itself, but with an international flair? Them's fightin' words. I ended up tinkering with the specifics if not with the overall concept to represent 7 countries with the 6 soups (Republican book-keeping I think it's called). Read through them and you'll get it. Even though all these soups are to be served hot (it's winter after all), I still think it's a cool idea. (And I know my witticisms are those of an eternal sophomore.)
With the exception of the first course, the broth of each soup will be poured over the other ingredients at the table, lending a certain class-oise to the occasion.
I like to begin with an amuse bouche. The one I dreamed up is to be a shooter (in a shot glass) of miso. Obviously it is representing Japan.
The next course would logically be an appetizer. I chose escarole as a component of a salad soup. It has a nice crunch and a hint of bitterness that could be counterbalanced with some paper-thin slices of radish and mushroom. In order to tie this to France I will add court bouillon to it at serving.
It's time now for the main courses: I will present a meat and some seafood. Here they come:
Oxtail soup from Germany
He's not done yet, Myrtle. There must be a dessert lurking out there.
Indeed there is a dessert. It will hint of America and Mexico. I call it ...
Fudgesicle Tres leches soup with creamsicle balls
Those who are familiar with Mexican cuisine (also known as grub), know that the "three milks" are condensed, evaporated, and heavy cream. Some years ago I re-created the beloved creamsicle flavor of my youth (with the help of some SunnyD). Believe it or not, fudgesicles are still made.