October is Soup Month

October is Soup Month at Sweet Pea Cuisine!
*Order any 3 quarts and get your choice of a dozen homemade apple cider doughnut holes or a dozen spinach matzah balls*
Place your order by calling 720-273-4014 or email soup@sweetpeacuisine.com

foggy day split pea
a thick soup with split peas, barley, vegetables, and just a touch of curry $9/quart

pumpkin peanut soup
a warming, beautiful soup with browned onions, pumpkin puree, and an underlying rich peanut flavor $8/quart

three lentil soup
red, green, and black lentils cooked together in tomato broth to form a thick, rich, textured lentil soup $9.50/quart

vegetarian chili
peppers, onions, beans, ground “beef”, tomatoes, chili powder – lots of flavor in this hearty meal-in-a-bowl soup $11/quart

beet borscht
beets, potatoes, carrots, cabbage, and more vegetables in a tangy pink broth. with your choice of barley or brown rice $8.50/quart

Italian spinach egg drop
egg drop with spinach, garlic, lemon, and tiny star pasta $9/quart

spicy black bean
black beans cooked with chiles then half-pureed for an especially thick and hearty soup $8/quart

12-a-day vegetable soup
an amazing soup with more than a dozen vegetables and herbs along with brown rice $9/quart

mini matzah balls plain or spinach $4/dozen
butter dumplings just as they sound $3/dozen

Apple Cider Doughnut Holes

Sukkot starts this week, the smell of wood smoke is in the air, leaves are dropping off the trees, snow has fallen, we picked our lone pumpkin, and the screen has traded with the glass in our door.  In other words – fall is here.  And along with it the craving for certain traditional autumnal food items.  A friend was looking for an apple cider doughnut recipe to make at home so, of course, I had to make some.  Here is the recipe, they are great.  Eat them on a crisp fall day, in your sukkah, with coffee, for breakfast, or any time the desire falls upon you. 

Rustic Apple Cider Doughnuts (round, like doughnut holes – makes ~2 dozen)

  • 2 cups flour (you can use up to half a cup whole wheat)
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 egg
  • 1 scant cup apple cider or at least really good apple juice
  • flavorless oil (like safflower, sunflower, soybean) for frying
  • 1/2 cup granulated sugar and 2 tsp ground cinnamon for tossing

Mix together all the dry ingredients.  Beat together the egg and the cider.  Mix the wet into the dry.  Heat a couple of inches of oil in a heavy pot over medium-medium high heat.  Using a teaspoon, drop the batter into the oil and cook (you will have to push them off the spoon with your finger or another spoon), turning them over until they are golden/brown all over.  I advise cooking one first then checking to make sure it has cooked through without burning on the outside.  Adjust heat as needed.  Remove cooked doughnuts from the oil when they float and put on a plate.  Mix the sugar with the cinnamon in a paper bag then toss the doughnuts in the bag to lightly coat.  If you don’t have a bag you can do this in a bowl, the bag is easier, though.