My kids have been enjoying the last bits of summer, running around the garden and prancing in their new autumn wardrobes excitedly. In no time, the cold winds will blow, and the trees will slowly turn bare and make way for winter slumber. Oh lovely flowers, we will miss you. Oh green, green grass, we will miss you, too. But I won’t think about that now; I’ll think about that tomorrow.
As the warm sun yields to chilly breezes, we head to the kitchen where our soup pots are fast becoming the hardest working vessel in the household. I make a green lentil soup, but my kids scream “yuck!” after the first taste. So, I promptly add some puréed apples, and lo and behold, it is as if a miracle happened!
Between bowls of soup, there are dances in the garden. The bees are busy buzzing around and the squirrels are flitting about. Two little girls twirl underneath the trees.
The little one plays wizards and princesses in the tower in her Dagmar Daley linen Aberdeen dress. The older one prefers a simple Mini Mioche empire tunic and tights for cartwheels and tumbles (with sparkle shoes, of course). Both love to pick flowers.
There is an incident with an injured little red (toy) bird named Jewel. My girls nurse the broken wing and feed her some sweet nectar from the flowers. By spring time, she will fly again! In the meantime…
…a steaming cup of soup will keep us all nice and toasty.
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 5½ cups (1.3L) vegetable broth or water
- 1½ cups (10.5 oz / 300 g) green lentils or green split peas, rinsed
- 3 tablespoons unsalted butter + 2 tablespoons for garnish
- ½ cup apple, cored, peeled, and roughly diced
- salt and fresh ground pepper
- one apple, cored and sliced thinly (for garnish)
- whole wheat bread, toasted and diced
- daikon radish sprouts
- In a large soup pot over medium heat, combine the two tablespoons butter, onion, and garlic, stirring continuously for about 2 minutes or until the onion softens.
- Add the vegetable broth or water and lentils, and simmer, covered, until the lentils are tender. This usually takes 20 to 30 minutes, but can be as long as 50 minutes.
- In the meantime, brown the 3 tablespoons butter in a small saucepan over medium heat. When it starts to smell nutty and fragrant, stir in the diced apple and cook until tender, about 5 minutes. Set aside.
- When the lentils are done, stir in the apple-brown butter, season with salt and pepper, then puree with an immersion blender until desired consistency (smooth or chunky).
- Wipe the small saucepan clean and reheat on medium. Brown the remaining 2 tablespoons of butter until fragrant and amber in colour. Set aside in warm place until ready to use.
- Ladle in bowls and garnish soup with toasted bread cubes, sliced apples, and daikon radish sprouts.
- Drizzle with brown butter.