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Winter Root Vegetable Potage With Crème Fraiche and Honey Crisped Walnuts

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Rate this recipe 4.5/5 (2 Votes)
Winter Root Vegetable Potage With Crème Fraiche and Honey Crisped Walnuts 0 Picture

Ingredients

  • For the honey-crisped walnuts:
  • 1 teaspoon unsalted butter
  • 1 cup walnut halves and pieces
  • 3 tablespoons honey
  • Fine sea salt
  • For the soup:
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 pound onions, roughly chopped
  • 4 cloves garlic
  • 2 tablespoons finely chopped ginger
  • 1 teaspoon sea salt or kosher salt
  • 2 pounds assorted root vegetables (such as rutabaga, sweet potato, carrot, parsnip and celery root), peeled and roughly chopped
  • 2 teaspoons fennel seeds, lightly toasted and finely ground
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 6 cups chicken or vegetable stock
  • 1 cup crème fraîche, plus more for garnish
  • Freshly ground black pepper

Details

Preparation

Step 1

1. Make honey-crisped walnuts: Preheat oven to 350 degrees. Grease a small baking dish or pie plate with butter. Add walnuts to pan and drizzle evenly with honey. Roast walnuts, stirring every 5 minutes, until golden brown, about 14 minutes. Transfer nuts to a plate, season lightly with salt and let cool.

2. Make soup: Heat oil and butter in a heavy, lidded 4- to 5-quart saucepan or Dutch oven over medium heat. Add onions, garlic, ginger and salt to pan, stir well, cover and simmer over medium-low heat until garlic and onions are soft, 15-20 minutes.

3. Add root vegetables, fennel, turmeric and cayenne. Increase heat to medium-high and cook, stirring, 2-3 minutes. Pour in stock and bring to a boil.

4. Reduce heat to low and simmer until vegetables are very tender, 30-40 minutes. Add crème fraîche and simmer 3-4 minutes. Use an immersion blender (or, working in batches, a food processor or stand blender) to purée soup until smooth. Season with salt and black pepper. Garnish with honey-crisped walnuts, parsley and crème fraîche.

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