Dinner was served, starting with parsnip and apple soup, with a drizzle of walnut infused oil on top.
„Olivier gave me the recipe,” said Reine-Marie, turning down the light in the kitchen.
Gamache took a couple of spoonfuls of soup. It was smooth and earthy and just a touch sweet.
„Delicious,” he said to Reine-Marie, but his mind was elsewhere.
All ingredients for the
Parsnip and Apple Soup with a Drizzle of walnut-infused Oil
were fresh available. It is a very delicious soup. I served it as a main dish with English muffins
Parsnip and Apple Soup
Yield: 4 servings as a main
Parsnip and Apple Soup with a Drizzle of walnut-infused Oil is served twiced in the book The Nature of the Beast from Louise Penny
60 grams walnut pieces
60 ml walnut oil
1 tbsp. olive oil
1 tbsp. butter
2 medium leeks, about 340 grams, light green and white parts cut into 3 cm length, washed
70 grams celery root, peeled and diced, prepared weight
For the WALNUT-INFUSED OIL preheat the oven to 180 °C /350°F. Spread the walnuts out on a baking sheet and bake until well toasted, about 12 minutes. While still warm, add them along with
the walnut oil to universal chopper * for the hand held blender. Process until the walnuts are very smooth. Scrape the walnut oil into a small bowl. Cover tightly and let stand at room temperature for at least 1 hour or up to 6 hours, but no longer.
.For the SOUP heat the olive oil and butter in a 5-liter pot over medium-low heat just until the butter is foaming. Stir in the leeks and celery root. Season lightly with salt and pepper. Cook, stirring often, just until the leeks have softened, but not browned, about 8 minutes
Add the parsnips and apples, reduce the heat to very low, and cover the pot. Cook, stirring every few minutes, until the parsnips and apples have softened, about 10 minutes.
Add the broth, orange juice, lemon juice, turmeric, cardamom, and cinnamon. Bring to a boil and adjust the heat so the soup is simmering. Cover and cook until all the vegetables are
tender, about 20 minutes. Set the soup aside to cool slightly. Puree the cooled soup well with a hand held blender *. The soup may be made to this point up to 2 days in advance.
Return the soup to the pot and reheat gently until simmering. Stir in the yogurt and chives just before serving. Spoon into warm soup bowls and drizzle some of the walnut oil over each serving
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