Soup with Yams, Apples and Cream

The following soup was meant to be served at my nephew's daycare. But he and all the other 2 year olds had one spoon full and spit out the rest. I chalk it up to undeveloped taste buds.

The soup was, however, enjoyed by me!

1 small onion

3 medium yams

1/2 apple

olive oil

curry powder

salt

vegetable broth

1 tbs cream or crème fraîche

Sauté onion very gently in olive oil until translucent. Add the cubed yams and apple and cook for a few more minutes. Sprinkle with a little curry powder and stir. Add enough broth to barely cover the vegetables and simmer until soft. Let cool for a few minutes and blend in blender or puree with a hand blender. Season with salt and add cream just before serving. Drizzle with olive or walnut oil.

Sweet Pickles!!

Here is something fun and easy to make. I found this recipe in an United In-Flight magazine, imagine that! I have made this with little tiny green and yellow cucumbers that I bought at the Farmer's Market and then quartered them lengthwise. I have also used the little Persian cucumbers from Trader Joe's. Next, I will try it with radishes, why not? Pickles are in....

Raw vegetables

1 cup water, piping hot out of the faucet

1/2 cup rice wine vinegar

6 tb sugar

2 1/4 ts kosher salt

Combine water, vinegar, sugar and salt and stir until sugar has dissolved. Pack the vegetables tightly in a quart container or any glass container you have laying around. Pour brine over vegetables, cover, and refrigerate. Let sit for 3 or 4 days at minimum, or a week for optimum flavor. Should be consumed quickly!