I love fall for many reasons, one being that the weather (and the seasonal produce) are perfect for making soups. So with a crisper full of veggies from the co-op and a free afternoon, I decided to whip up a batch of apple-potato soup.
First I gathered all the ingredients together:
1/2 red onion
1 - 2 Tbsp olive oil
3/4 cup chopped celery
1 medium leek, chopped
large garlic clove
2 tart apples (I used Anna), peeled and chopped
2 medium russet potatoes, peeled and chopped
1/2 large celery root, peeled and chopped
3/4 quart vegetable broth
1/2 cup apple juice
1/2 Tbsp minced fresh ginger
3/4 tsp salt
3/4 tsp freshly ground pepper
1/2 cup heavy cream
1 Tbsp chopped fresh chives
1/2 Tbsp chopped fresh thyme
First, I sauteed the onion in the olive oil over a medium-low heat in my lovely blue Lodge dutch oven. After about ten minutes, the onions were soft and transluscent.
Then I added the leeks, celery, and garlic, sauteeing for about five minutes.
Next, I stirred in the apples, potatoes, celery root, veggie broth, apple juice, ginger, salt, and pepper.
Bring it all to a boil, then reduce heat and simmer uncovered for about 45 minutes, or until it looks like this:
Turn off the heat and let cool slightly. Then process with an immersion blender in the pot. (I love these things!)
Once the mixture is smooth, add cream, chives, and thyme. Cook on low heat until heated through.
Garnish with more thyme or chives to serve. Yum!
What's your favorite soup to enjoy on a fall evening?
