Mary Miso - Recipes for every day - Cookbooks
¼ knob celery
1 pear
500g parsnip
1 onion, chopped
2 cloves of garlic, chopped
2 table spoons olive oil
2 twigs of rosemary, plucked
1 table spoon Birnel
salt and pepper
1000ml vegetable stock
1 pinch of cayenne pepper
1 table spoon lemon juice
topping:
1 pear
1 table spoon olive oil
2 twigs of rosemary, plucked
100g walnuts
100g roquefort
Peel celery, pear and parsnip an cut into cubes.
Fry onions and garlic in olive oil. Add celery, pear and parsnip. Add rosemary and Birnel. Season with salt and pepper. Add vegetable stock and cook until soft. Season with cayenne pepper and lemon juice and mix with the blender.
Topping: Cut pears in halve, remove core and cut into slices. Brown pears 3 minutes in olive oil. Add rosemary.
Put the soup in 4 bowls and serve with pears, walnuts and roquefort.
Birnel is pear juice concentrate, available in supermarkes in Switzerland.
