Soups/ Vegetable and Grain Soups

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

  • 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! 🙂

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