Our first frost of the season arrived in the wee hours of the morning here in Vermont. Throughout the day there has been a crisp breeze and the first suggestion that Autumn has arrived is in the air.
One of my favorite thing to do as the temperature begins descending is to pull out one of my large Le Creuset Pots and create a soup. I find that my favorite soups are simple and colorful. Today, I am making a Hokkaido Adzuki Bean Soup with Squash and Kale from my garden, Onions from a neighbor and amazing Burdock from our local Cate Farm (www.catefarm.com) located in Plainfield,Vermont.
|Hokkaido Adzuki Beans|
8 Cups Spring Water
1 Inch Piece of Kombu Sea Vegetable
1 Cup of Mitoku Brand Hokkaido Adzuki Beans or Local Adzuki Beans
2 Cups Kabocha or any sweet Winter Squash
1 Onion Large Dice
1/2 Cup Kate Farm Burdock sliced thin or shave the Burdock as if you were sharpening a pencil with your knife
1 Stalk of Celery Small Dice
2 Leaves of Kale cut into bite size pieces, thinly slice the stems or cut in small thin diagonals
1 Scallion sliced on a diagonal for garnish
2 tsp of Sesame Oil (optional)
1/2 tsp Sea Salt
1 Tbl Shoyu or Wheat Free Tamari, use more or less to taste
|Cate Farm Burdock|
In a large soup pot saute the diced Onion in the Sesame Oil or in 1/4 cup of Water till translucent
Add the Beans (no need to soak Adzuki Beans), Burdock and Kombu Sea Vegetable
Bring to a gentle boil and simmer covered for approximately 40 minutes
Add Squash and bring back to a gentle boil and simmer for 15 minute
Once the beans are cooked through add Celery and Salt, cook for 3 minute
Add Shoyu or Tamari cook for 5 minutes
Add Kale and cook for 2 Minutes so that the Kale is still Bright and Crisp
Kabocha Squash from my Garden
Spoon into serving bowls and garnish with thinly sliced Scallions
So as you begin to feel a chill on the air consider the warming effect of a seasonal homemade soup. The one thing I know for sure is that you and those you share this soup with will not be disappointed.
Enjoy your first taste of Autumn!