The apple posts will have to step aside for the moment because I have so many other foods to write about. I had the chance to make soup with friends twice.
Although I love baking, I wish it didn’t have to be an exact science. I like having the flexibility when cooking to add the ingredients you like or have on hand to complete a dish. I also like to eat as much whole fresh foods as possible especially as they are limited in the winter months. I took a trip to the farmers market to get several fresh vegetables, chicken sausage, and herbs to create a hearty soup. I like to add a protein that is already cooked so the prep time is much shorter. We also used a pre-roasted chicken in the chili which will be featured next. I eyeball every ingredient, but here are some of the ones I chose based on what is fresh and what I thought would pair well together.
Fall Harvest SoupButternut squash lentils chicken sausage parsley parmesan cheese chicken stock celery carrots ( I found multi-colored ones) onion apple cider vinegar salt/pepper chicken stock I always start with celery, carrots, and onions before adding the broth. Also known as a mirepoix.
I sprinkled a bit of parmesan cheese and a bit more fresh parsley, but I also needed to add a bit more salt and pepper for flavor.