Soup. There it is. (again)
I mentioned here there would be lots of soup coming your way….
… and I never joke about food.
Full Stop. (ever.)
I am excited about having the new website up and running. It’s been a work in progress for a few months now and I am pleased with where we ended up. (‘we’ is a bit of a joke. It is all “her”. Super talented web girl I stumbled upon. To work with such a technical smartypants who also has the nicest computer-side manner was such a treat. I am already dreading our pending contractual breakup.)
I’m so grateful for the positive response to the blog. I have also had a lot of people ask me what I plan for this little blog. Does it make any money? What are you doing with it? Where is it going? What happens next? What are your plans for it? Why are you doing it? What does this button do? (that one was moms) I can answer all of those questions.
“Not even a little bit” to the first question and “I have no idea” to the rest.
I am not foolish enough to consider this my “job”. It’s a hobby. A full-on time consuming, rewarding, frustrating, new hobby. I still love my full time job of being mom to Little sixtyone45. Bottom line, if I wasn’t here right now I would still be cooking, baking, taking pictures and documenting the whole experience. I just wouldn’t be as stressed over the pictorial quality or grammatical accuracy of you reading it right now.
I thought I started publishing here in an attempt to both find use more of my creativity and to don a hat other than wife & mother. I have uncovered much more.
One of the most rewarding is the sense of community. A new network of supportive, passionate, talented professionals that don’t count money and balance ledgers for a living. (no banker offence intended) It’s no big secret that food brings people together. I was just so pleasantly surprised at the warm reception and bright inspiration a table of strangers could bring.
I have also learned to better trust my instincts.
That not everything needs a well thought out business plan.
That creativity can be messy, spontaneous and whimsical. (cringing words to a type A)
That not everyone will love or understand what I am doing and to be okay with that.
That I can’t be a master chef, professional baker, journalistic photographer & Pulitzer writer after what amounts to five minutes of trying.
That mistakes happen.
And that salt really does make mistakes taste great. Or at least…better.
So anyways. Enough of that…and more of soup.
Soup weather has arrived in full swing on the west coast and that means boots, umbrellas and slow cookers in my house. It means time to turn the oven back on and start slow roasting, slow cooking and slow slurping.
And root veggies are not the only soup to make these days.
Enter stage left. Apples.
Apples are in their prime right now (maybe the latter half of their prime but who isn’t). This is a spicy apple bisque, minus the heavy cream or butter. Fruit can be great in soups. It’s a nice natural sweetener that is a bit more subtle then say honey or agave. I added it to this soup not too long ago and it worked out nicely.
In full disclosure, I added toooo much ginger to this soup. I have cut it back in the recipe that follows but I would almost think about cutting it out entirely. I like ginger. I don’t LOVE ginger. It’s a bit finicky for me… seems as though ginger can be good, good, good and then, wham. Too much. So you decide.
I sincerely, and gratefully, appreciate the support of my new hobby. Who knows what the future holds but if you stick around I promise you won’t go hungry…
…..and I never joke about food. Ever.
Spicy Fall Apple Bisque
- 2 T olive oil
- 1 white onion (chopped)
- 2 garlic cloves
- 1 gala apple
- 1 honeycrisp apple
- 1 large red potato
- 2/3 cup cherries (pitted, halved)
- 3 cups chicken stock (or vegetable stock)
- 1 tsp freshly grated ginger
- 1 T lime juice
- 1 T sriracha
- 2 tsp chili powder
- salt and pepper to taste
In a heavy saucepan (or dutch oven) heat the olive oil over medium heat.
Add the chopped onion and chopped garlic and cook until onions are translucent and soft.
While the onions are cooking, peel and chop the apples and potatos and add them to the stock pot. Add the cherries at this time. If not using fresh cherries, ensure to drain and rinse canned cherries.
Let cook for another 5 to 10 minutes, stirring occasionally.
Add the remaining ingredients and bring the mixture to a boil. Then reduce to a low heat and simmer for 45 to 60 minutes.
Remove pot from heat and puree soup with an immersion blender or food processor until smooth.
Garnish with some sliced apple, green onions, fresh thyme or cucumber.