Your browser does not support script
Bedwell River Outpost
Quait Bay Floating Resort
Healing Grounds Spa
Fishing Clayoquot Sound
Meetings & Retreats
Weddings & Honeymoons
Every Last Detail
Contact Us
About the Resorts Group - Clayoquot Wilderness Resorts, Vancouver Island, British Columbia, Canada

Local Flavour: Pear and Parsnip Soup with truffle oil and oregano

Download Volume 4

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 saut� 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.


Back To Top