A lovely seasonal soup with the subtle sweetness of the pear coming through. Walnut Salsa adds a lovely contrast and texture.
|1 Brown Onion, Sliced||3 Garlic Cloves, Chopped|
|350g White Potato, peeled & cut into 1cm pieces||20g Butter|
|150g Parsnip, peeled & cut into 1cm pieces||2 Green Pears peeled and cored and cut into 8ths.|
|2 tbsp. thinly sliced Sage||1 Litre Chicken or Vegetable stock|
Ingredients (Walnut Salsa):
|4 Cloves Garlic||1 tbsp. Capers|
|40g Roasted Walnuts||1 cup Parsley, thinly sliced|
|1 tbsp. Red Wine Vinegar||2tbsp Extra Virgin Olive Oil|
- Pre-heat a soup pot with a generous serve of olive oil on a medium heat. Once warm add in the onions and a touch of salt and soften gently.
- Add the Garlic, Potato & Butter and give everything a few minutes to cook before adding the Parsnips. Cook this for about 5 minutes and then add in the Pear and Sage.
- Raise the heat and cook everything for a few minutes before adding the stock. Bring to the boil and then gently simmer. Cook for around 25 minutes or until potato & parsnip start to break down.
- Remove pot from heat and let cool. Then puree the soup with a blender until smooth.
- For the Salsa, add the Garlic into a mortar & pestle and pound until fluffy. Then add the Capers and pound until fine. Then add the Walnuts and pound into small pieces (not too fine). Then add parsley and combine with some gentle pounding. Stir in the olive oil & Vinegar gently. Season with black Pepper. (Don’t make the salsa too far ahead of serving as it will lose its vibrancy).
- Serve the soup in small bowls with a nice dollop of salsa in the middle. Drizzle with olive oil and serve.
- Serves 4-6.