Make the Most of the Fall Harvest
On Tuesday I picked up my CSA (Community Supported Agriculture) box from my local farmers market. The box was full of Fall fruits and vegetables, and I found my inspiration for this week’s paring in the box. Butternut squash and apples would make a great hearty fall soup this weekend. It’s easy to make and tastes just like what Fall is all about. This dish can be a great Thanksgiving starter and if you make it now, you’ll have the time to perfect it, freeze it, and serve it without the holiday pressure.
Saveurs du Temps Chardonnay 2014
This Chardonnay is made on the west bank of the Rhone, close to Provence. Established in 1929, Saveurs du Temps is a union of small growers dedicated to their vineyards.
The grapes are farmed organically and the wines are always an expression of the soil and the weather that Mother Nature delivers. This vintage is unoaked with a golden yellow color. The wine has soft floral notes and a touch of Myer lemon in its bouquet, Medium/ light in body with a round mouth feel and balanced acid makes this wine easy going and a pleasure to drink, leaving you with a finish that has lingering flavors of golden apple.
(JD) of the International Wine Report gave this wine a score of 88 and had this to say about it. “The 2014 Saveurs du Temps Chardonnay offers pretty aromas of lemon zest, white floral and minerals which all come together in this clean chardonnay. This shows nice balance with a wonderful bright character all the way through the finish. An excellent value that is drinking great right now. (Best 2015-2016)”
Hearty Fall Soup
What you will need:
2 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large sweet potato, peeled and cubed
2/3 cups cubed butternut squash (about 1 large Squash)
1 cup diced carrots
1 Granny Smith apple, peeled, cored, and cubed
1 quart homemade or low sodium chicken stock
1/4 cup dry white wine
1/2 cup cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
3 fresh sages leaves in cheeseclothpouch or 1/4 teaspoon dried
2 tablespoons chopped parsley
How to make it:
Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes.
Add potato, squash, carrots, and apple, deglaze pan with white wine and add chicken stock and sage. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes, remove cheesecloth pouch.
Carefully puree the soup in batches in a blender. (If you use a blender remove the centre piece from lid, and use a folded kitchen towel to cover the opening, this will allow steam to escape. A stick blender can puree the soup right in the pot.)
Once the soup has been pureed, return it to the pot and stir in cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with cooked bacon or ham and parsley.
(Instead of butter I used the pan drippings left over from my garnish 4 thick strips of apple wood double smoked bacon)
Serve with toasted bread and a smear of goat cheese.
The Wine Guys