Pan-Roasted Apple Pumpkin Soup With Herb Crostini
Yields: four servings
Ingredients
1 ounce unsalted butter
1 Granny Smith apple, peeled and diced
1 ounce yellow onion, diced
2 tablespoons flour
1 cup chicken stock
8 ounces pumpkin puree
2 tablespoons brown sugar
Pinch of ground cinnamon
Pinch of ground nutmeg
Pinch of dried ground ginger
4 ounces half and half
2 ounces unsweetened apple juice
1 ounce crème fraiche
Pinch of chopped herbs
1 baguette
1 ounce olive oil
Directions
1. Place two-quart sauce pot over medium heat and add butter. Once butter has melted, add diced apples and onions. Sauté until tender, approximately three to five minutes. Add flour and incorporate completely.
2. Add chicken stock to the apple-onion mixture and bring to a simmer. Once mixture has begun to simmer, reduce heat so as not to boil the mixture. Allow to simmer for two to three minutes, stirring occasionally. This will allow the apples to soften.
3. As apple mixture is simmering, measure out brown sugar, cinnamon, nutmeg and ginger. When ready, add pumpkin, sugar and spices to the apple mixture, whisking thoroughly until all ingredients are well incorporated. Continue to simmer for 25 minutes.
4. Once the apples are completely softened, remove from the heat. Utilizing a blender or hand-held stick blender, carefully puree the soup until smooth. Once smooth, add half and half and apple juice and continue to blend. Make sure the soup is completely blended.
5. As a garnish, prepare an herb quenelle of crème fraiche: whisk crème fraiche with freshly chopped herbs. Then, utilizing two spoons, gently form a football shaped quenelle and place in the center of the soup.
6. Prepare herb crostini by slicing baguette bread, brushing with olive oil and sprinkling with fresh chopped herbs. Bake for 6-8 minutes in a 325° oven. Garnish soup with herb crostini.
Brookdale Senior Living, 1050 McNeilly Road, Mt. Lebanon, 412.206.1956. www.brookdale.com.