by Andreadoria56
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my 7 recipes »
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Andreadoria56's Notes:
1 red onion diced Ask a question about this ingredient
2 Jerusalem artichokes diced Ask a question about this ingredient
3 pears peeled, cored and diced Ask a question about this ingredient
3 sage leafs cut in strips Ask a question about this ingredient
2 tbs sherry vinegar Ask a question about this ingredient
1 liter veal stock Ask a question about this ingredient
butter Ask a question about this ingredient
Some diced pear Ask a question about this ingredient
1 slice of bread diced Ask a question about this ingredient
3 mushrooms chopped Ask a question about this ingredient
butter Ask a question about this ingredient
a few strips of crisp savoy cappage Ask a question about this ingredient
In a cast iron pot melt butter and sauté onions, Jerusalem artichokes, sage and pear.
Ask a question about this stepAdd the sherry vinegar and let it reduce a bit before adding the stock.
Ask a question about this stepCook at a gentle boil for about 25 minutes. Then blend the soup. Put it back in the pot, adjust taste with salt and pepper.
Ask a question about this stepMake garnish by sautéing pear, mushroom and bread in a little butter until the bread is crisp and the mushroom cooked but before the the pear turns mushy.
Ask a question about this stepTo serve: Ladle into soup bowl and garnish first with the strips of cabbage and then with the sautéed bread, pear and mushroom mixture.
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
