Roasted Sweet Potato Pear & Sage Soup
October is one of my favourite months of the year. Leaves changing brightly, cooler weather and of course, cozy sweaters. Its fall harvest on the farm and with it brings an abundance of seasonal herbs and vegetables.
With cooler weather and Thanksgiving upon us, I have created a farm to table recipe to warm the souls of your loved ones. Start your Thanksgiving dinner with my Sweet Potato Pear and Sage Soup, using fresh sage and chilli spice. The roasted pear with maple syrup gives it just the right amount of sweetness that pairs perfectly with the slight spice of chilli pepper. I also love to serve this hearty soup in small cups so guests can slowly sip and enjoy the warm comforting fall flavours. For a gorgeous presentation, roast and additional pear and use as a garnish with the crispy sage.
Roasted Sweet Potato, Pear & Sage Soup
Materials
- 4 cup sweet potato (2 medium potatoes) scrubbed well and cut in ¼ inch rounds
- 1 pear washed with skin on, halved and cored
- 1 tbsp olive oil
- 1 tbsp pure maple syrup
- 2 tbsp. fresh sage roughly chopped
- 2 1/2 cup vegetable broth
- 3 tbsp white wine
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- chilli pepper (optional)
Crispy Sage:
- 4 tbsp extra virgin olive oil
- 12 medium or large fresh sage leaves
- Sea salt
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment paper.
- Toss sweet potato and pear with olive oil, maple syrup and sage. Roast for 20 -25 minutes until potatoes have softened.
- Place pear, sweet potato and all the drippings in a blender or. food processor. Blend until creamy.
- Add mixture in a large pot over medium heat. Add vegetable broth and white wine and bring to boil stirring occasionally. You can add additional vegetable stock to bring your soup to the consistency you enjoy.
- Lower heat and simmer for 2 -3 mins.
- Season with salt and pepper.
- Garnish with crispy sage, chilli pepper if using and serve warm.
To make crispy sage,
- Wash sage leaves and dry them very well. Set aside. Line a plate with several layers of paper towel and set aside.
- Place a small saucepan over medium heat and allow to heat up for a minute. Add the olive oil and then carefully add one of the fresh sage leaves. Check to see that your oil is hot enough so that the sage leaf fries in about 5 seconds per side or so. You may need to use the back of a fork to keep the leaf flat and submerged in the oil. After 5 seconds flip the sage leaf over and fry for an additional 5 seconds. The leaves should emerge a bright green with no hints of browning.
- Remove from the oil using tongs and place on the sheets of paper towel. Once you have the proper temperature add 4 or 5 sage leaves at a time and cook the remaining leaves in batches.
- If the leaves are turning brown or cooking too quickly turn the heat down to medium low. Once they are cooling on the sheets of paper towel season with salt.
