Newsletter Archive

Volume 4 Winter 2003

One of Chef May's most requested recipes. Because you won't have Chef's house-made vegetable broth as a base, results may vary. An excellent soup none-the-less. Chef recommends organic ingredients.

• 3 lbs parsnips, peeled & diced
• 1 bunch oregano
• 2 medium onions, diced
• olive oil
• 3 stalks celery, diced
• truffle oil
• 3 pears, diced
• sea salt
• 3 cloves garlic, minced
• black peppercorns, crushed
• 2 litre vegetable broth
• warmed soup plates

Cut parsnips, onions and celery into thumbnail size pieces. Pre-heat the stockpot, adding enough olive oil to cover bottom. Once hot, add the prepared vegetables, garlic, oregano and sauté until transparent. Deglaze stockpot with vegetable broth and bring to boil. Simmer until soft. Puree soup until smooth then pass through a medium strainer. Return to heat and season to taste. Garnish with truffle oil and fresh oregano. Serves four.