Hungry for something warm and autumnal? Try this blended root vegetable soup created by Chef Ian Moroney of Pumpkin Restaurant. Garnished with local apples, beech mushrooms and bacon and buffered by a bit of baguette from Metropolitan Bakery, it makes for a filling and soul-soothing meal.
Root Vegetable Soup (Serves 8 people as a starter, 4 people as a main course)
2 tablespoons butter
2 tablespoons olive oil
1 cup onion, thinly sliced
1 cup apple, peeled and sliced
1 cup butternut squash, chopped into cubes
1 cup sweet potatoes, sliced
1 cup parsnip, sliced
4 cups water
salt to taste
1 teaspoon cayenne pepper
2 tablespoons honey
In a large soup pot, melt butter together with the olive oil over medium-high heat. When the fat shimmers, add the vegetables, reduce the temperature and sweat the for approximately 10 minutes. The goal is to soften without too vigorously browning them.
After the vegetables have done their sweating, add water and a teaspoon of salt. Simmer for 30 minutes, until the vegetables are totally soft.
Working carefully so as not to burn yourself, puree in batches in a blender.
Strain the pureed soup through a fine mesh sieve and add cayenne, honey and more salt (taste as you add) to balance flavors.
Serve warm and with a garnish of crisped bacon, chopped apple and sliced mushroom.