Table Top Tuesday

April Flowers bring Spring Flowers was the title of our blog last week!  Linda decided to put the theme to the test as she was hosting a dinner party Saturday night.

 The Menu

Pico de Gallo Toasted Baguette Appetizers

California Bisque Soup

Citrus, Avocado & Bacon Salad

Mango Sorbet

Chicken Piccata with Roasted Garlic Asparagus

Almond Pound Cake with Fresh Strawberries

The inspiration for the tablesetting was my grandmother's vintage ivory china with a yellow flower pattern.  I wanted a party favor that would not only impress my guests but also be fun for them to take home and plant.  

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I purchased little galvanized pails, chalkboard plant stakes and different variety of herbs.  The herbs were placed in the pails, using decorative excelsior to hide the dirt and add another little accent to the table. Guest's names were written on the plant stakes and placed on the china.  They were a hit!

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Multi-colored tulips were placed in a glass cyclinder with lime slices for a fresh centerpiece and white burlap was used as a tablecloth under circular yellow placemats to anchor the vintage china.  

Everyone had a wonderful time, wanted the recipes, and were pleased to take home an herb to plant in their summer garden!  I want to share with you the yummy soup recipe that was quick and easy and added an elegant touch to the table!

California Bisque Soup

2 tbsp butter2 cans Condensed Tomato Bisque Soup

1/2 cup thinly sliced celery                                       2 soup cans of water

1/2 pkg taco seasoning                                            4 tsp fresh squeezed lemon juice

1/2 tsp cinnamon                                                     1 cup chopped avocado

Fresh parsley sprig to garnish

Saute butter, celery, taco seasoning, and cinnamon in a small saute skillet until celery is tender.  In a sauce pan stir in soup, water, and lemon juice.  Add sauted celery to soup and simmer until bubbly and hot.  Stir in avocado.  Serve into soup bowl.  Garnish with a sprig of parsley in center of bowl and serve.

Makes about 6 cups or 6 servings.

Enjoy the soup and until next week......................

Elementally,

Linda and Michele