Serves 4 to 6
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons fennel seeds, lightly toasted and finely ground
¼ teaspoon ground turmeric
6 cups chicken, duck or vegetable stock, or water
1 cup heavy cream or crÃ©me fraiche
Freshly ground black pepper
Chopped fresh parsley, for serving
Honey-Crisped Walnuts, for serving
Heat the oil and butter in a heavy, 4 to 5 quart saucepan over medium heat. Add the onions, garlic, ginger, and 1 teaspoon salt and stir well. Cover the pan and simmer over medium-low heat until the garlic and onions are soft and juicy, 15 to 20 minutes.
Add the root vegetables, ground fennel, and turmeric. Raise the heat to medium-high and cook, stirring, for 2 to 3 minutes. Pour in the stock or water and bring to a boil.
Reduce the heat to low and simmer until the vegetables are completely tender and crush easily against the side of the pan, 30 to 40 minutes. Add the cream and simmer 3 to 4 minutes. Using an immersion blender (or working carefully in batches in a food processor or stand blender), purÃ©e the soup until smooth, then season with black pepper and additional salt, as desired.
Serve hot, garnished with chopped parsley, and honey-crisped walnuts.
Makes about 1 cup
1 teaspoon unsalted butter
1 cup walnut halves and pieces
3 tablespoons honey
Fine sea salt
Preheat the oven to 350Â°F.
Rub a small baking dish or pie plate with the butter. Add the walnuts and drizzle evenly with the honey. Roast, stirring every 5 minutes, until golden brown, 13 to 14 minutes.
Scrape the walnuts onto a plate, season lightly with salt, and let cool. The walnuts will keep in an airtight container in the freezer for up to 3 months.
© Recipe Property of Peter Berley