Winter Root Vegetable Potage With Crème Fraiche And Honey Crisped Walnuts Recipe

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.

No additional tips available.

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

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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.

Winter Root Vegetable Potage With Crème Fraiche And Honey Crisped Walnuts

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