It's that time of year when you can walk on the beach barefoot now without burning your feet.
During the day, it’s warm enough to enjoy the beach and a swim in the ocean. But in the evening, a sweatshirt feels so good!
Autumn is the best season to enjoy the Outer Banks. It has always been my favorite time of year here. The heat, humidity and mosquitoes are gone and so are the hundreds of thousands of tourists. Now don’t misunderstand WE LOVE TOURISTS and welcome you back year after year! But the slower pace is welcomed.
The whole attitude around here is better in autumn. People are more relaxed. There’s a lot more opportunity to take your time and relax. To enjoy the sites that we tell visitors not to miss!! This is the time of year we truly begin to “live on island time”
So now I’ll get to the point…….come on down! You too will enjoy the slower, relaxing mood and feel what is like to “live” on the Outer Banks. It’s always wonderful......but there’s something special in the air this time of year.
It's time to throw a log on the fire, warm soup and carving the Jack-O-Lantern.
Here's wishing you a comfortable and cozy Autumn! Hope to see you soon.
Autumn vegetable soup with cheesy toasts | Ingredients
1 leek, chopped quite small
2 carrots, chopped quite small
1 potato, chopped quite small
1 garlic clove, finely chopped
1 tbsp finely chopped fresh rosemary
3/4 pint vegetable stock
˝ tsp sugar
2 x 14 oz cans chopped Italian tomatoes
1 x 14 oz can chickpeas, drained and rinsed
3 tbsp chopped fresh parsley
For the Toasts
8 slices of baguette, cut on the diagonal
1 garlic clove, cut in half
2 oz edam, finely grated
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Easy - Serves 4
Prep 10 - 15 mins
Cook 15 - 20 mins
Method
1. Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
2. Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
3. For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.
Recipe from Good Food magazine
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