Black Walnut and Sage Soup Recipe

By: Jonathan Sawyer

Ingredientes

• ½ stick unsalted butter
• 4 sprigs sage, divided use
• ½ cup diced bacon, uncooked
• 1 stalk celery, diced
• 1 medium red onion, roasted & diced
• 1 cup Ohio walnuts
• 5 cups pork stock
• 1 Tablespoon heavy cream
• 1 Tablespoon Tavern Vinegar Co. Red Wine Vinegar
• Sal y pimienta al gusto
• 12-18 duck meatballs

Instrucciones

1. In a medium soup pot, over medium high-heat, brown butter, add ½ of the sage to the butter and cook until crispy. Remove sage and set aside. Add bacon, celery & onion to the butter. Cook until everything begins to brown (about 10 minutes) then add chopped walnuts and remaining sage.
2. Una vez que pueda percibir el olor de las nueces tostadas, agregue el consomé de cerdo.
3. Bring to a full boil, then reduce heat and let simmer for 20-30 minutes, stirring every few minutes to ensure the walnuts do not stick to the bottom.
4. Vierta la sopa con cuidado en el vaso de la Vitamix aproximadamente hasta la mitad y cierre bien la tapa.
5. Seleccione la velocidad 1.
6. Start machine and slowly increase to highest speed.
7. Retire el tapón de la tapa y agregue la crema y el vinagre a través de la abertura del tapón de la tapa.
8. Blend for 30-60 seconds or until smooth. Return to pot and repeat with remaining soup.
9. Taste for seasoning. Add meatballs, and simmer for 5 minutes.
10. Decore con la salvia crujiente.