Sweet Potato Pear & Sage Soup

October is one of my favourite months of the year. Leaves changing brightly, cooler weather and of course, cozy sweaters. Its fall harvest on the farm and with it brings an abundance of seasonal herbs and vegetables. With cooler weather and Thanksgiving upon us, I have created a farm to table recipe to warm the souls of your loved ones. Start your Thanksgiving dinner with my Sweet Potato Pear Soup, using fresh sage and spices. I love to serve this hearty soup in small cups so guests can slowly sip and enjoy the warm comforting fall flavours.

Ingredients:

3 cup sweet potato, peeled and cut in ¼ inch rounds

3 large garlic cloves, skin on

2 tbsp pure maple syrup

1 pear, peeled, cored and halved

¼  cup olive oil

1 tbsp. fresh sage, roughly chopped

3 cup vegetable broth

3 tbsp white wine

Pinch of nutmeg

Salt and fresh ground pepper to taste

 

Crispy Sage:

4 tbsp extra virgin olive oil

12 medium or large fresh sage leaves

Sea salt

 

 

Preparation:

Preheat oven to 400F. Line a large baking sheet with parchment paper.

Toss garlic and sweet potato and pear with maple syrup. Season wih salt and pepper. Roast for 20 -25 minutes until garlic and potatoes have softened. Remove garlic from skin.

Place pear, sweet potato, roasted garlic, sage and olive oil in a blender. Blend until creamy.

Place mixture in a large pot over medium heat. Add vegetable broth and white wine and bring to boil stirring occasionally. You can add additional vegetable stock to bring your soup to the consistency you enjoy.

Lower heat and simmer for 2 -3 mins.

Add nutmeg and season with salt and pepper.

Garnish with crispy sage and serve warm.

To make crispy sage

Wash sage leaves and dry them very well. Set aside. Line a plate with several layers of paper towel and set aside. Place a small saucepan over medium heat and allow to heat up for a minute. Add the olive oil and then carefully add one of the fresh sage leaves. Check to see that your oil is hot enough so that the sage leaf fries in about 5 seconds per side or so. You may need to use the back of a fork to keep the leaf flat and submerged in the oil. After 5 seconds flip the sage leaf over and fry for an additional 5 seconds. The leaves should emerge a bright green with no hints of browning. Remove from the oil using tongs and place on the sheets of paper towel. Once you have the proper temperature add 4 or 5 sage leaves at a time and cook the remaining leaves in batches. If the leaves are turning brown or cooking too quickly turn the heat down to medium low. Once they are cooling on the sheets of paper towel season with salt.

 

SERVINGS 4 -6 | PREP & COOK TIME 45 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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