Parsnips, Pear & Celeriac Soup
Suggested wine pairing Reserve Pinot Gris

The long awaited flavours of fall brought together in one pot. The
essential elements of our Pinot Gris are reflected in both the ripe tree
fruit and root vegetable ingredients in this recipe.

Yield:4 portions

3    tbsp butter
1    clove garlic, finely chopped
1    med onion, chopped
1½  cups parsnips, peeled & diced
1    cup celery root, peeled & diced
1    med potato, peeled & diced
4    pears, cored & diced
1    cup Pinot Gris
4    cups vegetable stock
1    cup apple juice
      sea salt & white pepper
      freshly grated nutmeg   

Method: Melt butter in soup pot over medium heat adding garlic, onions, parsnips
and celery root. Sauté lightly for 4 minutes to soften vegetables, then
add pears & wine and simmer for 10 minutes. Pour in vegetable stock
and apple juice. Season lightly and simmer slowly for 1 hour. Blend
soup with mixer and adjust final seasoning including the freshly grated
nutmeg. 
     

Recipe by: The Culinary Team at Mission Hill Family Estate


© Copyright 2013 Mission Hill Family Estate