I had Martha’s blue cookbook (officially The Martha Stewart cookbookpublished 1995) almost a decade. It keeps every conceivable recipe on its over 600 pages. Regardless of whether I am organizing friends giving or looking for a bad recipe for crepes, she covered me. I can say that everything has been carefully tested because I have never ejected dinner. In fact, everything I made out of the cookbook was delicious.
It is one of my proven autumn favorites from this book Apple-butternuss-pumpkin soup. It is cozy and calming, the kind of dish that feels like at home on a weekday afternoon table because it starts a vacation party.
Made made of roasted butterse pumpkin, apples and leeks; Seasoned with cinnamon and orange peel; And diluted with vegetable stock, it is a real celebration of the autumn best. Enjoy it with a piece of crispy sourdough or serve it as the first course in petite bone -China -China -Teetassen … it just works.
Martha’s attitude to butternussel
This soup begins as you would expect by roasting the pumpkin to tender. Here is the turn: Before the butterse pumpkin goes into the oven, Martha fills the hollowed -out cavity with quartered apples. As they soften and collapse in the pumpkin, the apples give the meat with a natural sweetness and complexity that they would never only get from sugar or stock. The result is subtly fruity and almost caramelized, with layers of taste.
Simply recipes / Alexandra Emanuelli
Martha’s recipe requires Macintosh apples, but every soft, back end apple will do it. Cortland, Jonagold or Golden Delicious all play well here. Since the soup is finally pureed and then driven through a food mill (a difficult step for which I never have the patience), the apples are roasted. If you are like me and do without the food mill, you may want to peel the apples first. In any case, the skins add both color and taste.
The technology is really simple: halve the butternuss pumpkin, scoop the seeds, clean generously with butter (four tablespoons to be precise), put the apple district, wrap the whole thing in aluminum foil and roast until everything is tender and gold. From there it is only a question of roasting leek, adding shares, mixing and spices.
Martha’s Apple butternut pumpkin soup is a recipe that sometimes proves the smallest improvements-a few apples in a pumpkin-which is too glorious.
