Roasted Sweet Potato and Apple Soup with Nutmeg, Homemade Crispy Baked Beet Chips, and Dry Apricot-Hazelnut Bread

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This picture-perfect, crusty loaf will satisfy both the novice and the experienced baker. Use it for breakfast toast or sandwiches.

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Ingredients for apricot-hazelnut bread: 
  • 300 ml mineral water
  • 1 tbsp dry yeast
  • 2 tsp salt
  • 1 cup shelled and roasted hazelnuts
  • 1 cup dry apricots, cut into small pieces
  • 2 tbsp brown sugar
  • 3 cups bread flour (min 12% protein)
  • 1/2 cup rye flour

Apricot_nut_bread_2

Direction for apricot-hazelnut bread:
Mix the yeast with the brown sugar, add a bit of water and two tablespoons of flour, stir thoroughly, leave for 10 min. Add in the rest of the water and mix well. Adding gradually the flour make a dough, add the salt, dry apricots and roasted hazelnuts at the end. Knead the dough for 5 min, shape into a ball, dust thoroughly with the flour and leave to rise covered in a container for 1 hour. Shape the bread into a loaf of any form, generously sprinkle with the flour and transfer the loaf onto a baking paper. Cover with the kitchen towel and leave for 30 min.
Preheat the oven together with the baking tray to 420F. Score the loaf, using a sharp knife at a 45° angle. Bake for 5 min, reduce the heat to 400F, and bake for 35 min. Switch off the oven, transfer the bread on a grid and keep it in the oven for 10-15 min, leaving the oven door ajar.
Take the bread out of the oven and cool down completely on a wire rack.

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As colorful as it is good to eat, soup is sure winner, whether for midweek family supper or a dinner - party first course. A delicious soup that makes the most of freshly picked apples.
Ingredients for roasted sweet potato and apple soup:
  • 1 tbsp. butter
  • 2 leeks, sliced thinly
  • 1 large carrot, sliced thinly
  • 1 lb 5 oz/600 g sweet potatoes, peeled and sliced
  • 2 large apples, peeled and diced
  • 5 cups broth
  • freshly grated nutmeg
  • 1 cup light cream
  • salt and pepper
  • fresh chives or cilantro, to garnish

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Directions for soup:
Preheat an oven to 400ºF.
In a bowl, combine the carrots, sweet potatoes, apples, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 35 to 40 minutes.

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In a soup pot over medium heat, melt the butter. Add the leeks and sauté, stirring, until tender 5 to 10 minutes. Add the roasted vegetables, broth, nutmeg and bring to a simmer.
Reduce the heat to medium- low and simmer for 15-20 minutes.
Using a blender, food processor or stick blender, puree the soup, then pass it through a chinois. Return the soup to the pot add cream and season with salt and pepper.
Ladle the soup into warmed bowls and garnish each serving with a cilantro sprig and the beet chips.
Serve immediately.

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Ingredients for beet chips:
  • 1-2 beets, large, scrubbed clean
  • nonstick cooking spray
  • salt, to taste
Directions for beet chips:
Preheat oven to 250 degrees F.
Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.
Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.
Roast about 2 hours, turning halfway through, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them -)

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13 comments:

Dee at Deelicious Sweets said...
October 25, 2011 at 12:09 AM  

I love home baked bread! This looks fabulous. The soup! Apples and Potato! Shut the front door! What a great meal. Beautiful pictures too.

healthyfoodietravels said...
October 25, 2011 at 1:08 PM  

This looks so wonderfully rustic and delicious! I've never had apple soup, or mandarin bread, but both sound like must-tries.

Ann said...
October 26, 2011 at 12:35 AM  

Wow - the bread is stunning and to serve it with that amazing soup - yes please! I love the beet chips on it. So healthy, tasty and colorful!

Kasey said...
October 26, 2011 at 1:12 PM  

I love making beet chips at home, and I'm especially in love with your bread!

certaintyincookiesandtaxes said...
October 27, 2011 at 5:17 AM  

That all looks so amazing - love the colours!

Candylei said...
October 27, 2011 at 12:28 PM  

What a wonderful surprise to find your blog. I actually linked over from a italian blog ;-).

This recipe sounds so good I believe I am trying it tonight. The beet chips are so colorful and fun!

Charlotte Ferreux said...
October 29, 2011 at 12:59 AM  

I love this recipe and blog...I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

Also, feel free to post you're recipes or you're favourite foodie tips on it whenever you like!

professorvegetable.com said...
October 30, 2011 at 12:57 PM  

This looks absolutely amazing.

Alaiyo Kiasi-Barnes said...
October 30, 2011 at 5:59 PM  

Your photos are so beautifully composed. I wanted you to know that I'm a fan!

Alaiyo

Rebecca from Chow and Chatter said...
October 31, 2011 at 11:45 AM  

wow first class wish it was my lunch and amazing pictures

sangeeta said...
October 31, 2011 at 2:23 PM  

Beautiful pictures and yummy food. Loved your blog!!!

Winnie said...
November 6, 2011 at 8:20 AM  

The Bread looks fabulous!
I can eat half of it at once - with lots of butter :)

{Epicurean Mom} said...
January 16, 2012 at 3:30 PM  

How funny! I'm making a roasted sweet potato apple and sage soup right now! Yours looks great! :)

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