Winter Root Vegetable Potage With Crème Fraiche And

Name: Winter Root Vegetable Potage With Crème Fraiche And Honey Crisped Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 creme fraiche, plus more for garnish; Freshly ground black pepper; Finely chopped fresh parsley, for garnish

Servings: persons

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 creme fraiche, plus more for garnish
Freshly ground black pepper
Finely chopped fresh parsley, for garnish

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

1145

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the honey-crisped walnuts:, 1 teaspoon unsalted butter, 1 cup walnut halves and pieces, 3 tablespoons honey, and more.

Yes, Winter Root Vegetable Potage With Crème Fraiche And Honey Crisped Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Root Vegetable Potage With Crème Fraiche And Honey Crisped Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions