Simple on the one hand, and quite elegant on the other, this dessert always gets a five-star rating around our table. Directly translated, the French term, crème brûlée means “burnt cream.” The addition of the classic fall flavors of pumpkin spice warmly complement the subtle cream base. The making of crème brûlée is all technique. Once mastered – and it’s easy to do so -- this dessert will become a signature dish in your repertoire.

Chickpea Soup with Lemon and Potatoes
Serves 6 - 8

Soup Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
2 stalks celery, leafy tops removed, scrubbed, and finely chopped
1 small yellow onion, finely chopped
2 small carrots, scrubbed, peeled and finely chopped
3 cloves garlic, minced
1/4 teaspoon black pepper, plus more to taste
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
6 cups vegetable stock
2 bay leaves
2 (15 oz) cans chickpeas, drained and rinsed
1.5 lbs small yellow potatoes, scrubbed and cut roughly into 1/2" pieces
1 lemon, zested and juiced Garnishes:
1/4 cup grated Parmesan
1/4 cup fresh parsley lemon slices

Directions:

1. In a large Dutch oven, heat the olive oil and butter over medium heat.

2. Make a mirepoix by sautéing the celery, onion, and carrot in the warm olive oil and butter until the carrot and celery are soft and the onions are translucent, roughly 5 minutes. Stir in the garlic, pepper, salt, turmeric, and crushed red pepper flake, and continue to sauté for another minute until the ingredients are incorporated and smelling fragrant.

3. Add the vegetable stock, bay leaves, chickpeas, and potatoes and bring ingredients to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork tender.

4. Use tongs to remove the bay leaves and discard. Very carefully ladle roughly half of the soup into a blender and purée until smooth. Return the pureed soup back into the Dutch oven and stir to create a creamy base, still with whole chickpeas and potato pieces throughout.

5. Stir in the lemon zest and one tablespoon lemon juice. Taste and add more lemon juice to your desired preference. Serve topped with a heaping pile of Parmesan and parsley, and a lemon slice, if desired. Add additional salt and pepper to taste.

Pumpkin Spice Crème Brûlée