Sunday, September 26, 2010

Pear and Turnip Velouté



This soup comforts me like a soft fuzzy blanket.
Just the smell of it calms me.

I had a busy weekend.
I had to go to work unexpectedly.
I cooked, tested what will be the Edgar Sandwiche, and cooked some more.
I also spent a long while at Rona with a very nice man who filled my basket with all I needed to paint, fix holes, redo melamine & tiles and gave me much confidence, this will be easy he said. *Reminder to find this man in November and bring brownies*

Pear and Turnip Velouté

1/4 cup butter
1 large onion, chopped
2 carrots, peeled, chopped
2 turnips, peeled, chopped
2 pears, ripe, peeled, chopped
2 L stock (I used chicken, veg is good also)
1 cup 15% cream ( I had thick cooking style)
nutmeg
thyme
salt
pepper

In a small stock pot, cook the onions in the butter until transparent. Add the carrots, cook for 5 minutes more, stirring from time to time. Add the turnips and pear. Cook for 5-7 minutes until caramelized. Add the stock and cook until vegetables are soft. Pass through a strainer and add cream, a good pinch of nutmeg and adjust seasoning with salt and pepper. Serve with fresh thyme leaves.

7 comments:

jennynoowyn said...

Looks great fore the winter months - thanks for sharing!

Lauren Fister said...

This looks wonderful!! Can't wait to try.

Lauren Fister said...

This looks wonderful!!

Debbie said...

so interesting...unique...out of the box...love it!

Julie said...

This sounds fantastic... perfect for fall! If I can find some good turnips, I will definitely try it.

ila said...

this. looks. FANTASTIC!

pigtailedpoet said...

This looks wonderful!

Does pass through a strainer mean to blitz it with a food processor?

 
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