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Rich cream soup with pear, spinach & sage, with salted herbs

Vegetarian, Gluten free, Soups & Broths, Vegetables and Fruits

Get off the beaten track with this warm dish that will comfort you in the days where the air starts to get crisp.

Embellished with a homemade seasoning of salted herbs, a recipe you can find linked in the Chef's tips section.

Note

The salted herb recipe can be found on here on your website:

Ingredients

Recipe for 4

Ingredients

1 Unit(s)

Onion

3 Clove(s)

Garlic

2 Tbsp

Salted herbs

150 Gr

Baby spinach

3 Unit(s)

Anjou pear

1 Tbsp

Lemon juice

12 Leaf(ves)

Sage

1 Handful(s)

Parsley

750 Ml

Vegetable stock

250 Ml

Crème fraiche

Garnishes

75 Gr

Hazelnuts

4 Dash

Olive oil

4 Turn(s)

Black peppercorns

Preparation time: 45 min

Preheat your Oven at 400 °F

Preparation

Peel and finely chop the onion.

Peel the cloves of garlic and cut into slices.

Stem the sage.

Finely chop the parsley.

Prepare the vegetable broth, otherwise water will work.

Peel and cut pears into pieces.

Roast the hazelnuts in a dry hot pan or oven for 4 to 6 minutes. Crush them using a saucepan.
Cream

In a large stock pot, heat a drizzle of vegetable oil over medium heat. Add the onion, garlic, salted herbs, pepper and stir.

Then add the spinach, pear pieces, lemon juice, sage, parsley and cook for a good minute.

Add the vegetable broth (or water) and bring to a boil. Reduce heat, let simmer for about 15 minutes.

Pour in a food processor (blender), add the cream, mix to obtain a smooth cream.

Verify the seasoning with salt and pepper.
Plating and finishing touches

Place a healthy portion of soup into a bowl, finish with the crushed hazelnuts and some cracke pepper.

Garnish with some nice sprouts.