Soups/ Vegetable and Grain Soups

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

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

As colorful as it is good to eat, soup is a sure winner, whether for a midweek family supper or a dinner – party first course. A delicious soup that makes the most of freshly picked apples.

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

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

Ingredients

  • Ingredients for apricot-hazelnut bread: 
  • 300 ml of 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
  • Ingredients for beet chips:
  • 1-2 beets, large, scrubbed clean
  • nonstick cooking spray
  • salt, to taste
  • 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

Instructions

1

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.

2

Add in the rest of the water and mix well.

3

Adding gradually the flour make a dough, add the salt, dry apricots, and roasted hazelnuts at the end.

4

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.

5

Shape the bread into a loaf of any form, generously sprinkle with the flour and transfer the loaf onto a baking paper.

6

Cover with the kitchen towel and leave for 30 min.

7

Preheat the oven together with the baking tray to 420F.

8

Score the loaf, using a sharp knife at a 45° angle.

9

Bake for 5 min, reduce the heat to 400F and bake for 35 min.

10

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.

11

Take the bread out of the oven and cool down completely on a wire rack.

12

Directions for beet chips: Preheat oven to 250 degrees F.

13

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.

14

Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.

15

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 - keep an eye on them -)

16

Directions for soup: Preheat an oven to 400ºF.

17

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.

18

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.

19

Reduce the heat to medium-low and simmer for 15-20 minutes.

20

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.

21

Ladle the soup into warmed bowls and garnish each serving with a cilantro sprig and the beet chips.

22

Serve immediately.

Sweet potato soup with beet chips
Beet chips

You Might Also Like

13 Comments

  • Reply
    Dee at Deelicious Sweets
    October 25, 2011 at 4:09 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.

  • Reply
    Anonymous
    October 25, 2011 at 5:08 pm

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

  • Reply
    Anonymous
    October 26, 2011 at 4:35 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!

  • Reply
    Kasey
    October 26, 2011 at 5:12 pm

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

  • Reply
    Anonymous
    October 27, 2011 at 9:17 am

    That all looks so amazing – love the colours!

  • Reply
    Candylei
    October 27, 2011 at 4:28 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!

  • Reply
    Charlotte Ferreux
    October 29, 2011 at 4:59 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!

  • Reply
    Anonymous
    October 30, 2011 at 4:57 pm

    This looks absolutely amazing.

  • Reply
    Alaiyo Kiasi-Barnes
    October 30, 2011 at 9:59 pm

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

    Alaiyo

  • Reply
    Rebecca from Chow and Chatter
    October 31, 2011 at 3:45 pm

    wow first class wish it was my lunch and amazing pictures

  • Reply
    sangeeta
    October 31, 2011 at 6:23 pm

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

  • Reply
    Winnie
    November 6, 2011 at 1:20 pm

    The Bread looks fabulous!
    I can eat half of it at once – with lots of butter 🙂

  • Reply
    {Epicurean Mom}
    January 16, 2012 at 8:30 pm

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

  • Leave a Reply