Summer's Over — Time for Soup!

Fall not only means the onset of cool weather—sweet relief to those of us who broiled in a summer heat wave—but truckloads of ripe vegetables. The harvest is in, the leaves are turning, the nights are chilly, and it's time to make soup. 

RoAnn Redlin offers this simple but delicious menu for a fall dinner, using classic seasonal ingredients. 
She says: "I had a great dinner last night. I made the quiche lorraine from the New York Times Cookbook and a new soup: cream of carrot/parsnip. I had to make a dessert out of what I had on hand, so I sautéed some apples in butter and brown sugar. Then I threw the leftover pastry from the quiche on top of the apples with cinnamon sugar. Voilà! A great meal. I loved the soup." 

Cream of Carrot Soup

4 T butter
1 package baby carrots, chopped
1 pound of parsnips, chopped
1 medium onion, chopped
2 32-ounce boxes of chicken stock
1/3 c. uncooked rice*
1/3 c. half-and-half
Sage leaves (optional)

1. Sauté first butter, carrots, parsnips, and onions for 15 to 20 minutes. 

2. Add the broth, and bring to a simmer. After about 40 minutes, add the rice. 

3. Once the vegetables are soft and the rice is cooked, purée the whole thing with a hand blender or in a food processor. Add warm half-and-half. Garnish with chopped sage leaves. 

* All I had was wild rice, and it added an exotic flavor.