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Wednesday, May 29, 2024

Recipe: Roasted root vegetable soup w/ spiced pear and pecan relish

soupRoasted root vegetable soup w/ spiced pear and pecan relish

Serves 6

Note: This soup requires a blender or – even better – an immersion blender. If you have neither, this soup might not be for you (although serving the soup ‘homestyle,’ that is, with chunks of veggies, is an acceptable variation). That said, immersion blenders run only about $20, and are among the most useful tools in an home-cooks arsenal.

  • 1 pound each butternut squash (about one squash), carrot and parsnip, cleaned, peeled and roughly chopped
  • 1 apple (granny smith works well) cored, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 2 cloves garlic
  • 6 cups vegetable stock
  • 1 large pear (Bartlet or Anjou)
  • 1 cup crushed, candied pecans (see below)
    • 1/2 cup brown sugar
    • 1 cup pecans
    • 1 teaspoon cinnamon
    • 1/4 teaspoon cloves
    • 1/4 teaspoon cardamon
    • 1 oz of bourbon (or other whiskey)
    • 1 oz of water
  • 1 teaspoon each thyme, sage and parsley
  • salt and pepper to taste
  • olive oil

Preheat oven to 325º F.

To candy the pecans, mix whiskey (your choice, although most are vegan friendly), water, brown sugar, spices and whole shelled pecans. Toss together, spread on a baking sheet (lightly oil foil or baking paper is recommended). Bake for about 30 minutes, stirring the pecans every 8-10 minutes. Remove, allow to cool and crush (either in a good food processor, or place in a plastic bag, wrap in a towel, and hammer with a heavy pan.

While pecans are cooking, clean, peel and dice root vetegables. Toss lightly in olive oil (about 2 oz.), salt and pepper, and roast for about 45 minutes.

Remove vegetables from oven, add to a tall soup pot with vegetable stock. Add herbs, reserving a little bit for garnish. Using an immersion blender, work the soup until it is smooth. Simmer until it reaches desired thickness. (If you are using a blender, you can simmer the vegetables and stock, and then puree a few cups at a time in a blender.)

Peel, core and dice pear. Add remaining herbs, diced, and crushed candied pecans. Serve mixture as garnish on top of soup.

Read the story this recipe was originally posted in:  A vegan holiday feast: 5 recipes for this weekend’s menu

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