Comfort soups for autumn that are one-pot wonders

These are the kind of soups that I just adore. Simple, honest ingredients simply presented in a classic healthy manner. This is the hallmark of New York Times food writer and cookbook author, Mark Bittman, one of my favorites if you look at my cookbook collection.

On top of the elegant simplicity of these soups, they’re healthy. Meat - or in this case, bacon - plays a supporting role to add flavor and depth. The technique is one that you should absolutely have in your quiver - braising. This is where you extract every ounce of flavor from the veggies to intensify the flavor and then add the liquid. Pan roasting the butternut squash with apples is another one of my all-time favorite techniques - add the white wine after roasting.

Finally, notice that Bittman varies the textures even within a single ingredient. Beans - some mashed and some whole. Squash, done with the same idea. This is so much more interesting both visually and from the standpoint of texture.

Sea Beans: King Lear liked them and you will, too.

Whoops. I just sent an email to Whole Foods that sort of went “What the heck are those funny little vegetables called ‘Seasomethingorother’ that I bought today? They’re good.”

Then I looked at my receipt and there was the name: Sea Beans. Not sea greens.

Duh.

As I was grazing through the produce section of Whole Foods this afternoon, I saw these … me being me, I can’t pass up an unusual vegetable. I mean, it’s tough to put one past me that I actually don’t know well.

I didn’t have a clue about this stuff. Are they, uh, like Fiddlehead Ferms? No.

Looking casually one direction and then the other, nobody was looking. I slyly reached over and grabbed a few stalks and nibbled them.

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Spinach and apple sautee

I love spinach paired with almost any fruit … this is one of those things I learned years back from my Persian friend.

This dish is great with any tart apple - so get what’s in season and the best buy. I could also see myself using Quince - but unfortuately, they’re not always, or often available.

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