Our sensory travels to the Far East have ceased indefinitely — my tongue was severely scathed from a chili. I cannot fathom looking at one for at least another week, probably more.

For those of you distraught and saddened by this news, I extend my sincerest apologies and hope you can get over it.

On the bright side, we can finally, formally welcome fall. To be fair, “bright” is a relative term — while the leaves may be shifting from dull green to bright reds, the days are rapidly shrinking, the temperature has permanently dropped and the sun has disappeared behind a blanket of clouds.

Some people like Halloween, others like pumpkin patches (or pumpkin spice lattes) and still others like soup. While I despise Halloween and will not mention it past this point, I appreciate soup enough to bring it to this column.

Soup is a finicky food genre. It’s easy enough to throw ingredients into a pot and hope for the best, but it’s hard to make it taste good.

Potato, apple and leek soup

Making soup that has depth and flavor is easier said than done. When adding in time and ingredient constraints, the challenge is further complicated. But, as always, this recipe provides good flavor with relative ease. Pair it with baguette and fresh greens for lunch or a light dinner, or serve it as a course for a fancy five-course meal.

Cooking Sucks: Thai inspired coconut red curry with tofu

Ingredients: (4-6 servings, 45-minute prep)

• 2 cups vegetable stock
• 2 cups dry white wine
• 2 cups green apples, peeled and diced
• 1 leek, sliced 
• 1 russet potato, peeled and diced
• 1 red onion, julienned
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dried thyme
• 1 bay leaf
• 8 oz cured ham, diced (for garnish)

Directions:

1. Preheat medium sized pot on medium heat.
2. Once heated, add the onion, leek, thyme and bay leaf.
3. Sauté until the onion and leek start to develop color  (~ five-eight minutes).
4. Add the apple, potato, salt and pepper and sauté for an additional five-eight minutes.
5. Add the wine and reduce to half (~ five minutes).
6. Add the vegetable stock, bring to a boil and reduce the heat to low/simmer.
7. Continue simmering the mixture until the potatoes are soft (~10 minutes).
8. Add salt and pepper to taste.
9. Remove the bay leaf and puree the mixture with a blender until it is smooth.
10. If you choose to add ham, sauté it in a frying pan then mix it into the pureed soup, saving some for garnish.

Voila!

As always, hit me up with questions, comments or concerns,

Chef Sogs

[email protected]