Warm up with this soup made with fresh produce from @panierdufermier. Top it with fresh sage and grilled speck for texture and a nice herbal flavour 🌿
Ingredients (makes 6 portions)
3 sweet potatoes (cut in chunks)
2 pears (cut in halves and seeds removed)
3 dry shallots (chopped)
6 cups organic vegetable broth
Ground pepper and salt (to taste)
1 tablespoon honey (manuka or raw)
Extra-virgin olive oil (drizzle)
3 speck or vegan bacon slices (for garnish)
Fresh sage (for garnish)
Preheat the oven at 425F. On a cookie sheet, place the pear halves and add a drizzle of olive oil and honey. Roast in the oven for 20 minutes. Broil until golden and set aside. Pan-fry the speck until crisp and let cool.
In a large pot, sautee the shallots at medium heat with evoo until translucent. Add the sweet potatoes and sautee for another 5 minutes. Cut the roasted pear in large chunks and add them to the pot. Add the broth, season to taste and bring to a boil. Simmer for 20 minutes, stirring occasionally. Purée with a hand mixer before serving.
Garnish with speck and fresh sage. Enjoy!