If you love mushrooms, this is a very interesting twist on mushroom soup. If you love apple cider, this is a very unusual use for it. Now what I write next is difficult for a blogger to pen; but if the thought of spending 10 to 12 hours on PART of a soup petrifies or perplexes you, you may want to stop reading. Of course, you may just want to read for the entertainment value!!!
This is a soup I’ve been wanting to make for years and haven’t taken the time to tackle. But the class I am teaching tomorrow evening at the Kitchen Shoppe – Apple Harvest – is all about apples and was the perfect reason to try this recipe. As I do with all my class recipes, I made several iterations. The last time I made it, I took pictures to share with you.
Since the soup is really a two-part recipe – the stock and then the soup – I thought I’d write the post that way as well. So what I’m writing about here is just the apple cider stock, which could be used in other applications – I think an autumn risotto with this stock would be fantastic, perhaps with some roasted butternut squash to keep it veg or if you’re not concerned with meatless meals you might consider adding sausage…..mmm mmm mmm.
The following is a mostly pictorial representation of the stock-making process. I should mention that I made a double batch, so don’t be alarmed if quantities of the ingredients in the recipe below do not match the quantities in the photos!
I cored the apples and cut them into wedges and then cut the wedges in half. I peeled the carrots and cut them into 2″ lengths.
Leeks are VERY, VERY, VERY sandy, so they must be well cleaned. I started by rinsing the outside.
Then I cut off the root end and the dark green tops.
I sliced each one in half lengthwise.
And then I cut the halves into 2″ pieces.
I separated the cut layers and put them into a large bowl of cold water and “swished” them around – yes, “swish” is a technical cooking term!
Because I was cleaning quite a few leeks, I changed the water frequently. As you can see, it gets quite dirty and it’s hard to clean anything with dirty water.
After swishing the leeks in the bowl of water, I removed them to a colander and rinsed them.
After all the leeks were “swished” and rinsed and drained in the colander, I moved them to a towel to dry.
I know the recipe calls for Portobello mushroom stems, but I wasn’t able to get stems only so I used the caps too!
After all the veggies were cleaned and cut, I put them on several half sheet pans, tossed them with peanut oil and sprinkled them with the coriander seeds.
Then I slid the trays into the oven to begin the 2-hour roast. I turned the veggies and rotated the trays every 30 minutes.
The veggies and apples were beginning to caramelize after 1 hour.
After 2 hours, the veggies looked wonderful! I scraped them into a stock pot and used some of the cider to scrape the browned bits from the bottom of the roasting pans.
I added the apple cider, the peppercorns, some bay leaves and the fresh Italian parsley and put it on the stove to simmer….and simmer….and simmer.
After simmering for 8 hours, the stock looked rich and delicious.
I strained the stock and discarded the veggies and apples….
…and the herbs and spices.
Then I put the stock into the refrigerator and went to bed!!!!
I KNOW that I am asking you to devote a LOT of time to this recipe; but it’s a labor of love….perhaps it’s a recipe you would consider for a holiday. I will suggest that although there are a lot of hours involved in making the stock – there is a lot of “down time” while the veggies are roasting and the stock is simmering. You could make this on a fall Saturday while you’re watching football! Your house will smell AMAZING!
You’ll have to stay tuned for my rating of this recipe…..