Inspired by the poetic and lovely book An Everlasting Meal by Tamar Adler, I filled a pot with water and plunked in a salted, whole chicken. This might have seemed like blasphemy a week earlier. Boiled chicken had a very … Continue reading
A true taste of fall. With my many hand-picked local apples (mostly of the McIntosh and Rome variety), I made a few sweet items, but wanted to add some apple-y depth to a savory dish as well. I had a lovely butternut squash from the farm share – actually from a few weeks ago, but butternut are some of the heartiest squash for long-term storage – and a few bulbs of gorgeous fennel from Saturday’s farmer’s market. To stave off the first frost of the season, I decided to combine them all into soup.
I chopped one butternut squash, 2 apples, 1 fennel bulb and a few chopped sage leaves and placed them in a sauce pan and just covered them with veggie stock. I cooked until the fruit and veg were very soft (maybe 25 minutes on medium heat) and then added some salt, pepper, and a dash of nutmeg, to taste. Then I blended everything until smooth – a handblender is the ideal tool, but the blender would work well too (just be careful – it’s hot!).
There are ways to dress this up with olive oil, a drizzle of pesto, or served with garlic toasts. But I think it is pretty perfect as is, too.