October 12, 2011 - 11:48am
SIMPLE. SEASONAL. SOUP
Face it- Fall is here, and as much as you love the warm afternoons, you're craving the chilly mornings and the darker nights because you know they beckon warm, simmering soups and heartier, family meals. So, do as the peasants do: head to the Pacific Beach Tuesday farmers' market after work to gather a few staple, seasonal ingredients, head home to your loved ones, and share some delicious, warming recipes that don't cost you an arm and a leg.
Potato and Tuscan Kale Soup
Use fresh Italian chicken sausage from Son Rise Ranch, browned and sauteed, to spice this incredibly simple "peasant" soup. Cook russet or sweet potatoes from Produce Stand in chicken broth with fresh garlic and onions from Maciel Family Farms. Stir in chopped kale from Suzie's, and add a bit of fresh pressed olive oil from Bari's to round out the taste. Season with salt and pepper and let it simmer for a few minutes to tenderize the kale and bring out all the flavors.
Butternut Squash Soup and Carmelized Pears
For a sweeter soup, opt for using roasted butternut squash. Suzie's Farm offers petite or "family size" squash to fit everyone's needs.
Start by sauteeing leeks in hot pan with olive oil. Add diced squash, water, and fresh spices like cinnamon, ginger, nutmeg, salt and pepper. Simmer for 40 minutes, or until the squash begins to soften. While the soup is cooling, halve a few sweet Asian pears from Lone Oak Ranch and sautee them, slowly, in grapeseed oil or butter. Lower the heat, adding a bit of fresh maple syrup, cinnamon, and balsamic vinegar. Cook until pears are soft. Then all you have to do is puree the squash mixture, reheat before serving, and garnish with beautiful, tender caramelized pears. Don't forget to serve warm, fresh baked soda or dark rye bread from Belen Bakery to sop up all the leftovers....