Although the temperatures haven’t really reflected it (we’ve been having lovely weather lately – high 60s, mid 70s…), the calendar says we’ve come to my favorite season of the year – FALL!
While I’ve been spending a lot of time at school, Andrew has been, lucky for me, baking breads and making soups! We had talked about making soups last year, but hadn’t really made any from scratch until just recently. For dinner last night, we had onion and rosemary focaccia, wonderfully spicy roasted tomato soup (adapted from a Tyler Florence recipe), and, as a treat, some beautiful chanterelles on the side.
The soup was SO good, perfectly spicy and creamy at the same time.
Drizzle 2.5 pounds of tomatoes (a mix of vine and cherry), 6 peeled garlic cloves and 2 small yellow onions, sliced, with some olive oil, then roast until caramelized. Transfer to a stock pot, add 3 cups of chicken stock, 2 bay leaves, and 4 tablespoons of butter. Bring to a boil, reduce and simmer for about 20 minutes. Use an immersion blender and puree until smooth. Add 1 more cup of chicken stock, and season to taste. We added a bit of cream to thicken up the recipe, and topped it off with some shredded asiago cheese. YUM.
Side note: we didn’t have an immersion blender last night, so we were transferring the soup to our food processor. For some reason, though, it would leak all over. We couldn’t figure out where it was coming from or where there could possibly be a hole, so it turned out to be a messier experience than planned. Long story short, we now have an immersion blender!
It turned out great – perfectly homey, orange, and autumnal. The fact that it matched our candle made it just that much better, too! And, we have leftovers!
Tonight’s menu: jerk chicken wings, french fries, and roasted veggies. Definitely a happy fall!