Sunday, November 14, 2010

Autumn Soup


My soup pot has been busy this autumn season.  Chicken noodle, squash and Italian Wedding soup have already been served and November is only half over.  Classics soups like those never seem to disappoint, but today I was anxious to try something new.  A combination of sweet potato and apple simmered in chicken stock turned into a beautiful velvety soup with a color that rivals the leaves falling from the trees.  It would be a great starter for any dinner (Thanksgiving, perhaps?) but can easily act as a main meal served alongside a salad of fresh greens, cranberries, blue cheese and toasted walnuts.  While I chose to keep it vegetarian (aside from using chicken stock), the addition of smoky bacon would certainly partner well with the sweet flavors of this soup.

Autumn Soup
serves 6 as a starter, or 4 main meals
2 tablespoon butter
1 small onion, diced
1 cup celery, chopped
1 tablespoon freshly grated ginger
3 apples, peeled and chopped
1 large sweet potato, peeled and chopped
2 1/2 cups chicken stock
1 tablespoon Sriracha  hot sauce
salt & pepper to taste

Greek yogurt and chopped chive for garnish

In a large soup pot, over medium heat, add butter and onion.  Cook about 4 minutes or until onion becomes translucent.  Add celery and ginger and cook 5 minutes more.  Add apples and sweet potato and cover with chicken stock.  Bring to boil.  Lower the heat and simmer about 25 minutes.  Using an immersion blender, blend until smooth and velvety.  Add hot sauce, salt and pepper to taste.  To serve, ladle soup into bowl and top with chives and a spoonful of Greek yogurt.

1 comments:

Vanessa Nielsen said...

Wow! It looks so good and warm and HEARTY!

Thank you.

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