Winter Root Vegetable Potage With Crème Fraiche and Honey Crisped Walnuts

Winter Root Vegetable Potage With Crème Fraiche and Honey Crisped Walnuts
Winter Root Vegetable Potage With Crème Fraiche and Honey Crisped Walnuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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