Autumn has always been my favorite season. Growing up in New England made it pretty easy to fall in love with fall. This season is off to a slow start in Colorado and although I shouldn’t be complaining about the sunshine and warmth, I am looking forward to 40 degree days instead of 60.
My job also has a fairly strange schedule and it’s not so often that Kelly and I get to have a low key Sunday dinner together. Yesterday was one of those days. With just enough chill in the air (not really…) I decided to make Roasted Red Pepper + Pear Soup. My small victory for this soup was that I made my first homemade stock the night before! I’ve been making my mom’s chicken soup for years, but I’ve never made my own stock. I used leftover roasted chicken bones (from the fennel, rosemary + lemon recipe) and a bunch of trimmings from carrots, celery, onions, and garlic. I’ve started to keep all my vegetable trimmings in a bag in the freezer now for this purpose.
One of my favorite parts of this soup was roasting the peppers until they burned. I have a feeling I will make them again and maybe try my hand at a spin-off replication of my favorite jarred peppers by Rao’s. The color of the soup was a beautiful autumn orange. I am excited to try the butternut squash and curried carrot spin-offs!
Kelly was our bartender for the evening and mixed up a few Whiskey + Maple Syrup Sours. She seemed to especially love whisking the ingredients together and was quick to tell her family that this would be the new Christmas cocktail.