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

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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.

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