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Ingredients:
1 handful fresh basil sprigs, plus more for garnish (optional)1 cinnamon stick6 whole cloves1/4 teaspoon whole black peppercorns1/4 teaspoon whole coriander seed1/4 teaspoon crushed red pepper flakes2 tablespoons unsalted butter3 leeks, whites only, washed and thinly sliced1 small onion [link widoczny dla zalogowanych], chopped12 'Yukon Gold' potatoes, peeled and cut into 1-inch cubes3/4 pound rutabaga [link widoczny dla zalogowanych], peeled and cut into 1-inch cubes2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes1 apple, such as McIntosh or Granny Smith, peeled, cored, and cut into 1-inch cubes (optional)8 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fatCoarse salt and freshly ground black pepper1/2 cup heavy cream1 1/2 cups milkDairy sour cream (optional), for garnish
Learn more about cool-season vegetables in the Plants & Animals section of class="dynamic">Late Autumn Soup
Serves 6
Directions:
Read on
Planting Squash in Container Gardens
Fun Fall Flavors
Growing Winter Vegetables in an Urban Garden
One of the great features about the autumn garden is, if you've planned ahead, you can enjoy some delicious late-fall crops. Vegetables such as leeks, parsley and butternut squash flourish in the garden long after the cooler weather sets in, frost hits the garden and other vegetables have stopped growing. For some root crops, their flavor actually becomes better when they've experienced a few light frosts in the fall. This recipe combines the rich flavor of these late-autumn vegetables with the more subtle, creamy taste of rutabaga, also known as "Swedish turnip," and 'Yukon Gold' potatoes for a soup that's perfect for a chilly fall or winter night. The soup can also be prepared in advance and placed in an airtight container in the freezer until ready to serve.
Wrap basil sprigs, cinnamon stick, whole cloves, black peppercorns, coriander seed and red pepper flakes in a piece of cheesecloth, and tie it into a sachet with kitchen twine. Set aside.Heat butter in a large saucepan over medium heat. Add leeks and onion, and cook until soft, about 25 minutes.Add potatoes, rutabaga [link widoczny dla zalogowanych], squash and apple, if using. Cover, and cook over medium heat for 10 minutes. Add cheesecloth sachet, chicken stock, salt and black pepper. Bring to a boil. Reduce heat to low. Simmer for 25 minutes or until the vegetables are tender.Remove sachet and discard. Purée soup mixture in a blender or food processor in several batches until smooth. Return puréed soup to the saucepan. Add heavy cream and milk. Bring soup just to a simmer over medium heat. Taste, and adjust for seasoning. Serve topped with basil sprigs and sour cream, if desired.