my cupboard love |
Now that there is a chill in the air Dear Reader, I find myself thinking more and more about soup. I find making a pot of homemade soup very comforting….it is like yoga for the fingers and mind while you chop, dice and puree. Most weekends through the cooler months I would make a large pot on a Saturday morning and then deliver the still warm mason jars to my mother and step-father. Harold loved homemade cream soups and would give my latest effort his sometimes harsh but always honest review.
I haven’t made soup since we lost Harold on Father’s Day a few years ago. I have found it difficult as it was something I did just for him. As his health started to go, I tried to tickle his fancy every week by trying something new as my soups became much more of a necessity than a weekly kindness. I think soup is one of the nicest things you can make for someone – it's warmth and love in a bowl, just for them. I came across this recipe the other day and thought it might have met with Harold’s approval….he had quite a sweet tooth! If you have never had parsnips, this soup will change your mind about the white carrot-like vegetable. It is velvety smooth with a nutty sweetness . Just a few ingredients and it comes together easily. Trust me. Parsnip Apple Soup 3 tbsp butter 3 leeks, white and pale green parts only, finely chopped 5 large parsnips (about 1 1/2 pounds), peeled, cut into 1/2-inch pieces 3 Gala apples, peeled, cored, cut into 1/2-inch pieces 4 cups water 1 1/2 cups whole milk Salt and pepper, to taste Melt butter in heavy large pot over medium-high heat. Add the leeks, parsnips, and apples. Cook until vegetables begin to soften, about 20 minutes. Add the 4 cups water and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes. Turn off the heat and allow to cool slightly. Add the milk to the soup and stir to combine. Working in batches, puree in blender until smooth, thinning soup with more water if desired. Return the soup to the pot. Season with salt, and pepper. Bring soup to simmer. Ladle into your nicest bowls and garnish with croutons if desired. Makes 6 servings.
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Well hello there. I have just emerged from a rabbit-hole Dear Reader. A dark place with no internet. Oh, how I have missed you! I changed internet providers recently and unfortunately, it did not go well. My boys decided that we needed higher upload and download speeds and unlimited something or other. So we changed providers. And it didn't work. So we tried another company and here I am! Yay! I must confess I was getting desperate. I started scoping out places with free wifi. Not kidding. It was getting serious!
I promised you a pumpkin bread recipe the last time we were together. I am happy to report that it did turn out and in fact received rave reviews from my brood. Even if you don't like pumpkin, I promise you that you will like this loaf. It is perfect on a fall morning with a cup of tea. Wonderfully cozy! This recipe said it would yield one 9 inch loaf, however I made two smaller loaves plus one nine inch square cake from the batter. More than enough to share...my husband took some to work. Pumpkin Bread Adapted from Bobby Flay's Bar Americain Cookbook 4 tbsp butter, softened 1 3/4 cup all purpose flour 1/2 tsp salt 1 tsp baking soda 1/2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp freshly ground nutmeg 1/4 tsp ground allspice 1/4 tsp ground cloves 1 1/2 cups sugar 1/4 cup vegetable oil 1 cup pumpkin puree, not pie filling 2 large eggs Preheat oven to 350 degrees. Grease and flour pans and set aside. Whisk the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves together in bowl and set aside. Next, beat the butter, sugar and oil on high speed, scraping down the sides a few times, until light and fluffy. This should take a minute or so. Now add the pumpkin puree and mix until just combined. Next add the eggs, one at a time. Mix until just combined. Next, turn your mixer to low speed and add the flour mixture and 2/3 cup water and mix until combined. Spread the batter into the prepared pan(s). Bake for about one hour to one hour and fifteen minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool on wire rack for 10 minutes before removing from pans. Allow to cool completely. |