Melt the butter in a large heavy saucepan.Scoop out a few spoonfuls of the apples for garnish and set aside. Sauté the diced apples over medium heat in the same skillet, stirring occasionally, until cooked through.When it is crisp, scoop it out of the fat and drain on paper towels.
Cook the bacon slowly in a heavy skillet to render out all the fat.It's best when made with a strong, full-flavored beef broth. A good cold-weather example is this robust sweet-tart combination of apples-use a good local fall variety in season-and onions with some crisp bacon for counterpoint. Pam asked the waiter, 'Is this milk fresh?' He said, 'Lady, three hours ago it was grass.'"Ĥ to 6 thick slices of bacon, coarsely dicedģ to 4 tart, juicy apples, pared, quartered, cored, and coarsely dicedĦ to 8 whole allspice berries, lightly bruisedġ teaspoon carraway seeds, lightly bruised (optional)Ĭream soups are best when they have something more than creaminess going for them. And this is a great opportunity for you to take advantage of this year's apple harvest!Įnjoy the soup-unless you're one of the aforementioned lactose intolerant, in which case, I promise to make up for it in next month's recipe reader, which will feature Joël Robuchon's definitive guide to French cooking. In this vein, I'm including a recipe from Milk for Apple-Onion Cream Soup-perfect for staving off the incoming fall chill. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste. She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Part cookbook-with more than 120 enticing recipes-part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.Īnne Mendelson takes us on a journey through the lands that traditionally only consumed milk fresh from the cow-what she calls the Northwestern Cow Belt (northern Europe, Great Britain, and North America). That's because this month, Knopf celebrates the publication of Milk. This month's newsletter is, unfortunately, not for the lactose intolerant. ĭon't forget that all recipes that appear in this newsletter are available in the Recipe Archive! The Borzoi Reader Newsletter: Recipes If you can't view HTML, you may view this newsletter at.
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