If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Sunday, November 3, 2013

New recipe to try Pear and Zucchini Soup

I have had an abundance of vegetables this years so I have been doing a lot of canning, freezing and drying of my bounty. But in addition to that I have been busy surfing the web looking for new recipes to try. Most have been very good but every now and then I've made one that is just awful no matter what I change. 
This recipe I questioned but I was looking for one that I could use up some of the last of the zucchini. I've made bread, muffins, casseroles, baked it, fried it, steamed and saute. But I hadn't tried a soup that was mainly zucchini and not just the side veggie.
What also peaked my interest was that it also used pears. Heaven knows I have a ton (ok just 165 lbs) of them at the moment waiting to be put up.

Found this recipe at the Food Network website. I can find some really good ones at that site, one of the many I visit.
Here is the page for you who can access it

And here is the recipe for those who can't.
All I can say is that it is so good. I wasn't sure about it seeing how I have never used these ingredients together before. Even "the Man of the Place" liked it.
Tonight I think I'll make Irish Soda Bread to go with the leftover soup.

photo is courtesy of Food Network, (prettier than the one I took)

Pear and Zucchini Soup

Recipe courtesy The Corn Exchange

Prep Time:30 min 
Prep Time: -- Cook Time:30 min
Level: Intermediate
Serves: 6 servings

1 tablespoon butter
2 tablespoons olive oil
2 carrots, diced
2 stalks celery, diced
1 small onion, diced
6 medium zucchini, diced (I used 2 very large, deseeded instead)
2 small pears, peeled, seeded and diced (preferably Anjou or Forelle)
1 tablespoon fresh sage leaves, cut into ribbons (I didn't have fresh so I used dried)
5 cups water (I used half chicken stock and water)
3 medium potatoes, peeled and diced
1 teaspoon salt, plus more to taste
1/4 cup heavy cream (I used half and half)
Freshly ground black pepper
Bread or croutons, for serving
In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 teaspoon salt.

Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes.

Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper. Serve with bread or croutons.

* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_30249_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback 

I'm still on the search for more pear, sweet potato, beet, turnip and acorn squash recipes. 
You guessed right I have abundancy of these veggies too.

Saturday, November 2, 2013

A Week in Photos on the Farm

It has been a very busy past couple of weeks for me so I haven't been online much. The weather has been too gorgeous to be in the house but with the harvest almost completed I have had to be in some. But here are some beautiful scenes from around the farm. Hope you enjoy.

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