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Chez often chooses the soup course as his star and today is no exception. Here is a soup that screams "I'm rural and I'm proud!" Maybe it might have been better if he had waited until Autumn, but since it won Star Status anyway... why wait for harvest to enjoy harvest-time flavors.
Green apple and a dash of balsamic vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits. This was the Star Winner from our dinner of 8/23. Give it a spin and see if you don't agree that this one is a keeper.
- 8 bacon slices
- 4 large garlic cloves, chopped
- 2 teaspoon caraway seeds
- 2 pounds butternut squash, peeled, seeded, and chopped
- 1/2 pounds carrots, chopped
- 1 Granny Smith apple, peeled, cored, and chopped
- 3 thyme sprigs
- 2 Turkish bay leaves or 1 California
- 4 cups reduced-sodium chicken broth
- 1 cups water
- 1 to 1 1/2 teaspoons balsamic vinegar
Preparation
- Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp.
- Transfer bacon to paper towels to drain.
- Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute.
- Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes.
- Discard thyme and bay leaves.
- Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids).
- Return to pot and season with salt, pepper. Serve topped with vinegar and crumbled bacon.
- Chez
