While I was traveling for work several weeks ago, my husband sent me an email that had a link and the following message: “You should buy this.” When I opened up the link, it went to a book review of The Apple Lover’s Cookbook by Amy Traverso. The book recently came out in stores and must have caught my hubby’s attention (he knows me so well!). I instantly bought it and I can’t recommend it enough. It’s awesome!!!! Not only does it have amazing desserts, but it has some awesome appetizers, entrees, and side dishes as well. At the beginning, it also has an extensive list (with photos) of every single apple out there. If you want to know how tart an apple is, whether it’s good for apple sauce, how long its shelf life is, etc. this book will tell you.
Kudos to Amy Traverso for coming up with a wonderful cookbook that has beautiful photos and recipes and that showcases some of the various areas in the U.S. that are notorious for good apples (cough, cough… NYS!). I used her recipe to make this Sweet Potato, Apple & Ginger Soup served alongside an Apple Cheddar Grilled Cheese Sandwich. My pics don’t do this dinner justice because it was dark and the hubby and I were starving. But take my word that both this soup and grilled cheese were amazing!!!!!!!
Sweet Potato Soup Ingredients:
- 2 sweet potatoes, peeled and cut into cubes
- 1/2 lb baby-cut carrots
- 2 large apples, unpeeled, cored & cut into cubes
- 5 tbsp olive oil, divided
- 1 1/2 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1 medium yellow onion, diced
- 1 inch-long piece of fresh ginger, cut into chunks
- 3 garlic cloves, minced
- 1 bay leaf
- 4 cups reduced-sodium vegetable or chicken broth
- 1/2 cup fresh apple cider
- Preheat the oven to 400 degrees. In a medium bowl, toss the potatoes, carrots, and apples with 3 tbsp of olive oil, 1 tsp salt and 1/4 tsp of pepper. Line a baking sheet with foil and roast vegetables and apples until tender, about 30 minutes.
- Meanwhile, add the remaining 2 tbsp olive oil to a large stock pot and set over medium-high heat. Add the onion, ginger, garlic, bay leaf, remaining salt and pepper, and cook for about 8-10 minutes or until the onions turn golden.
- Add the roasted vegetables, broth, and cider to the stock pot and bring to a simmer. Reduce heat to low, cover, and simmer for 30 minutes.
- Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste and serve.
- 1 1/2 tbsp salted butter, at room temperature
- 4 slices sourdough bread
- 2 tsp whole-grain mustard
- 1 apple, peeled and sliced
- 4 ounces cheddar cheese thinly sliced
- Set a skillet over medium heat.
- Butter one side of the bread slice and lay butter side down. Spread mustard on two of the bread slices and divide up the apple slices between the two portions, laying on top of the mustard. Divide up the cheese slices and lay over the apples. Top the sandwiches with the two remaining slices, buttered-side-up.
- Lay the sandwiches on the skillet and cook until the bottom is browned, 3-4 minutes, then flip. Cook until the sandwiches are crisp, about 4-6 minutes more.