apple taste came thru so well that I asked the chef about the seasoning. There were no spices at all in the soup. I did make it at the time with no spice flavoring and it was fine. Now someone is asking for the recipe and I'd like to give her a "written-down" recipe and all I can find are soups with all kinds of exotic spices. Does anyone have such a simple recipe? TIA
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ISO: ISO recipe for Sweet potato and Apple soup. I had this at a restaurant and the
- Thread starter aajay
- Start date
In Search Of:
aajay - Found this on the net - no spices - Roasted Sweet Potato and Apple Soup
http://eatwithmolly.blogspot.com/2008/11/roasted-sweet-potato-and-apple-soup.html
http://eatwithmolly.blogspot.com/2008/11/roasted-sweet-potato-and-apple-soup.html
Another Roasted Sweet Potato and Apple Soup Recipe - University of Washington
http://depts.washington.edu/pku/recipes/pdfs/sweetpotatosoup.pdf
http://depts.washington.edu/pku/recipes/pdfs/sweetpotatosoup.pdf
Food & Wine Magazine - Recipe by Mory Thomas - Sweet Potato and Apple Soup
http://www.foodandwine.com/recipes/sweet-potato-and-apple-soup
http://www.foodandwine.com/recipes/sweet-potato-and-apple-soup
It's butternut rather than "sweet potato" but this soup is a W.I.N.N.E.R.
..and it does have spices, so we're "0 For Two" on your request criteria...but it's still a really, really good soup.
Michael Chiarello's Butternut Squash and Apple Soup
Thanks to Barb in Va for recommending it a few years back. I make it several times a year.
If anyone else tries this and likes it, I definitely think it belongs in the T&T. A very elegant soup.
(Mar's Notes) I do some steps a bit different: I peel, cube and then roast the butternut for about 40 minutes at 350 degrees...until it is meltingly soft and the flavor concentrates. Then I add it to the soup and reduce the soup's cooking time to about 20 minutes rather than 40 minutes. I also caramelize the onions slightly because we like them sweet. I might use a bit less broth too....can't remember at the moment.
http://www.napastyle.com/recipe/recipe.jsp?productId=2792&parentCategoryId=614&categoryId=713&subCategoryId=680
..and it does have spices, so we're "0 For Two" on your request criteria...but it's still a really, really good soup.
Michael Chiarello's Butternut Squash and Apple Soup
Thanks to Barb in Va for recommending it a few years back. I make it several times a year.
If anyone else tries this and likes it, I definitely think it belongs in the T&T. A very elegant soup.
(Mar's Notes) I do some steps a bit different: I peel, cube and then roast the butternut for about 40 minutes at 350 degrees...until it is meltingly soft and the flavor concentrates. Then I add it to the soup and reduce the soup's cooking time to about 20 minutes rather than 40 minutes. I also caramelize the onions slightly because we like them sweet. I might use a bit less broth too....can't remember at the moment.
http://www.napastyle.com/recipe/recipe.jsp?productId=2792&parentCategoryId=614&categoryId=713&subCategoryId=680
Michael's Chiarello's Toasted Spice Rub
From Barb's original post over at Gail's.
Source: Michael Chiarello's Casual Cooking (I love this cookbook!)
Michael's Notes: I originally created a version of this spice mix for a chicken dish, but I also like to use it on lamb, shrimp, and fish. It's delicious stirred into rice and it transforms a pot of beans. I add a pinch to soups that need a lift and to scrambled eggs and omlets. Don't let the amount of chili powder put you off. California chili powder is almost sweet, not hot. It is not a blend of chilies and other seasonings, like the kind you would use in Texas-style chili. Instead, it is pure ground chilies. Taste your powder, and if it's hot, use less than the recipe indicates. Toasting releases the aromatic oils in spices, resulting in a more complex flavor.
1/4 C fennel seed (Mar's note: I cut this down to 2 Tbl)
1 T coriander seed
1 T black peppercorns
1 1/2 t red pepper flakes
1/4 C pure California chili powder (anaheim)
2 T kosher salt
2 T ground cinnamon
Put the fennel seed, coriander seed and peppercorns in a small, heavy skillet over moderate heat. Watching carefully, toss the seeds frequently so they toast evenly. When the fennel seed turns light brown, work quickly.
Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. (Mar's Note: THIS IS CRITICAL. The oils in the peppers will rise...you need to do this quickly with an oven fan sucking the fumes out.)
Immediately turn the spice mixture out onto a plate to cool.
Pour the cooled spices into a blender and add the chili powder, salt, and cinnamon. Blend until the spices are finely and evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, peppercorns and red pepper flakes.
Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in an airtight container away from light and heat, for up to 4 months, or freeze for up to 1 year. Enjoy!
From Barb's original post over at Gail's.
Source: Michael Chiarello's Casual Cooking (I love this cookbook!)
Michael's Notes: I originally created a version of this spice mix for a chicken dish, but I also like to use it on lamb, shrimp, and fish. It's delicious stirred into rice and it transforms a pot of beans. I add a pinch to soups that need a lift and to scrambled eggs and omlets. Don't let the amount of chili powder put you off. California chili powder is almost sweet, not hot. It is not a blend of chilies and other seasonings, like the kind you would use in Texas-style chili. Instead, it is pure ground chilies. Taste your powder, and if it's hot, use less than the recipe indicates. Toasting releases the aromatic oils in spices, resulting in a more complex flavor.
1/4 C fennel seed (Mar's note: I cut this down to 2 Tbl)
1 T coriander seed
1 T black peppercorns
1 1/2 t red pepper flakes
1/4 C pure California chili powder (anaheim)
2 T kosher salt
2 T ground cinnamon
Put the fennel seed, coriander seed and peppercorns in a small, heavy skillet over moderate heat. Watching carefully, toss the seeds frequently so they toast evenly. When the fennel seed turns light brown, work quickly.
Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. (Mar's Note: THIS IS CRITICAL. The oils in the peppers will rise...you need to do this quickly with an oven fan sucking the fumes out.)
Immediately turn the spice mixture out onto a plate to cool.
Pour the cooled spices into a blender and add the chili powder, salt, and cinnamon. Blend until the spices are finely and evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, peppercorns and red pepper flakes.
Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in an airtight container away from light and heat, for up to 4 months, or freeze for up to 1 year. Enjoy!
Michael Chiarello's Toasted Candied Walnuts
We just made 4 pounds of these walnuts last night for gifts.
http://www.napastyle.com/recipe/recipe.jsp?productId=2648
We just made 4 pounds of these walnuts last night for gifts.
http://www.napastyle.com/recipe/recipe.jsp?productId=2648
Marilyn, I love this recipe from Michael Chiarello. I made it for my book club, and
they raved. I gave it a few tweeks, which others might enjoy.
I sauteed about 1/3 cup onions, 1 bay leaf, some fresh thyme and 1 tsp fresh grated ginger along with the leeks and garlic. Like Marilyn, I also cubed and roasted the squash to sweeten and concentrate the squash flavor. If you don't want to go to the trouble of peeling the squash before you roast it, you can cut it in half, scoop out the seeds, oil it slightly on the cut sides and put it cut-side down on a baking sheet and roast until done. Then it is really easy to scoop out of the peeling. It doesn't get quite as carmelized when done that way, but it takes all the bother out of peeling it.
I added about 1/2 cup apple cider to heighten the apple flavor.
As a garnish (although I like the spiced walnuts), I tried something different, and I think it turned out well. I pan roasted some raw pumpkin seeds in about 1 tsp butter, a little extra salt and Michael Chiarello's spice mixture. Then I very roughly chopped the pumpkin seeds.
For an additional flourish, I reduced about 1 cup apple cider by half, cooled it, mixed it into sour cream, put it into a zip-lock bag with the corner cut off and piped it onto the top of the soup in swirls. They enjoyed this sour-cream garnish so much they were practically licking the inside of the zip-lock to get it all.
they raved. I gave it a few tweeks, which others might enjoy.
I sauteed about 1/3 cup onions, 1 bay leaf, some fresh thyme and 1 tsp fresh grated ginger along with the leeks and garlic. Like Marilyn, I also cubed and roasted the squash to sweeten and concentrate the squash flavor. If you don't want to go to the trouble of peeling the squash before you roast it, you can cut it in half, scoop out the seeds, oil it slightly on the cut sides and put it cut-side down on a baking sheet and roast until done. Then it is really easy to scoop out of the peeling. It doesn't get quite as carmelized when done that way, but it takes all the bother out of peeling it.
I added about 1/2 cup apple cider to heighten the apple flavor.
As a garnish (although I like the spiced walnuts), I tried something different, and I think it turned out well. I pan roasted some raw pumpkin seeds in about 1 tsp butter, a little extra salt and Michael Chiarello's spice mixture. Then I very roughly chopped the pumpkin seeds.
For an additional flourish, I reduced about 1 cup apple cider by half, cooled it, mixed it into sour cream, put it into a zip-lock bag with the corner cut off and piped it onto the top of the soup in swirls. They enjoyed this sour-cream garnish so much they were practically licking the inside of the zip-lock to get it all.