Another inviting recipe from Aussie super chef, Donna Hay. This one calls for leeks, green pears, celeriac* and lovely sage.
* 20g unsalted butter
* 1 leek, white part only, sliced
* 1/2 bunch sage, leaves picked and chopped
* sea salt and cracked pepper
* 1 medium (500g) celeriac, peeled and chopped
* 1 medium (200g) sebago (starchy) potato, peeled and chopped
* 1.5 litres chicken (or vegetarian) stock
* 2 medium (450g) William (green) pears, peeled, cored and grated
* 1/2 cup (125ml) single (pouring) cream
Cripsy Sage Oil
* 1 bunch sage, leaves picked
* 1/3 cup (80ml) extra virgin olive oil
Heat the butter in a large saucepan over high heat. Add the leek, sage, salt and pepper and cook, stirring, for 3 minutes. Add the celeriac, potato and stock, cover with a lid and bring to the boil. Reduce the temperature to medium and cook for 15-20 minutes or until the vegetables are tender. Add the pear and, using a hand-held stick blender, blend until smooth. Add the cream and stir to combine.
While the soup is cooking, preheat oven to 200C (400F) and make the crispy sage oil. Place the sage and oil on a small oven tray. Place in the oven and cook for 2-3 minutes or until crisp. Divide the soup between bowls, top with the crispy sage oil and sprinkle with pepper to serve. Serves 4.
* Celeriac: also called turnip-rooted celery or celery root.
Source: Donna Hay Aug-Sept (the fast issue) magazine ipad edition