This weekend Fall presented itself beautifully. The weather called for cashmere, café au lait, and al fresco dining. We spent each day catching up with friends that have been absent for far too long.
Saturday, after two years of separation, I reunited with my college roommate! Oh, the memories we made together at our alma mater. Luke and I ended the evening with a visit to Honey’s Sit ‘N Eat in Northern Liberties; a shabby chic establishment on a quite section of 4th street. I indulged in Turkey Meatloaf that was covered with a delightful shallot sauce. We strolled home in the brisk Fall air, excitedly chatting about Birthday dinner plans (this Tuesday, let me remind you!).
Sunday was reserved for hosting a long overdue lunch with a fellow teacher friend (Hi Shannon!). In preparation, I wanted a casual-chic menu that embraced Fall flavors without being too time consuming. Originally, I had pumpkin on the brain but was distraught at the site of a lone price tag with no cans behind it. opted for pureed sweet potato and hoped for the best.Once home, I made a quick balsamic vinaigrette, coated baby spinach and topped it with crumbled goat cheese. Meanwhile, I began simple while a tad time consuming preparations for what turned out to be a soul warming soup perfect for a brisk day.
Early Harvest Soup
Adapted from Food Network
- 2 tablespoons butter
- 1 tablespoon rubbed sage
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 apple, peeled and diced
- 1 can pureed sweet potato (or pumpkin)
- 1 pint chicken stock
- 3/4 cup milk (for richer soup may use cream)
- Salt and freshly ground pepper
In a stockpot over medium heat, melt butter and rubbed sage. Add carrots and cook for about 3 minutes. Add and saute onion, apple, and sweet potato puree for 8 to 10 minutes.
Add contents into food processor and process until smooth. Return the puree to the dutch oven , add the chicken stock and simmer for 15 minutes. Slowly add milk (or cream) to the soup. Keep at low heat until ready to serve.
This is a perfect dish to make on a Sunday and portion for the entire week. Bon appetit!