Okay...I know this doesn't sound like the "normal" soup, but since we're welcoming the fall season, it seems that apples in all forms are appropriate. And, when you pair this soup with the mushroom tart on this blog, the slightly sweet taste of the former lends well to the huge savory flavor of the later.
To make this interesting soup, I chopped 1/2 onion and cooked it in a couple of tablespoons of butter along with two peeled, cored, and chopped apples (I had honey crisp on hand), and three small stalks of finely chopped celery. I tapped in a bit of garlic powder (1/8 t. would be plenty). Let all this cook a bit until it's all softened, and then add a can of chicken broth and turn down the heat to a low simmer. Once everything is to the point of being somewhat mushy, let this cool a bit. Then, right before serving, add 1/4 c. of half and half and bring slowly back up to the desired temperature. Taste for additional needed salt and pepper.
Odd ingredients...yes; good...yes!
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