Sunchoke and Pear Soup with Cranberry Gastrique and Spiced Pistachios2013-02-07
- Serves: 8
- Prep Time: 30m
- Cook Time: 1:30 h
- Ready In: 2:0 h
- 1 Tablespoon Unsalted Butter
- 2 Tablespoons Olive Oil
- 4 lb Sunchokes, peeled and diced into 1/2 inch cubes
- 1/2 Onion, finely diced
- 2 Celery Stalks, finely diced
- 3 Pears, peeled, cored and diced into 1 inch cubes
- Water, enough to cover the tops of the vegetables
- 1 Cup Whole Mike
- 3/4 Teaspoon Freshly Grated Nutmeg
- 1 Cup Heavy Cream
- Salt and White Pepper, to taste
- 3 Tablespoons Maple Syrup
- 5 Tablespoons Unsalted Butter
- 1 Large Egg White
- 1/3 Cup Extra Fine Sugar
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Cinnamon
- 1/4 Teaspoon Ginger
- 1/4 Teaspoon Allspice
- 1/8 Teaspoon Ground Nutmeg
- 1/8 Teaspoon Cayenne Pepper
- 3 Drops Angostura Bitters
- 2 Cups Pistachios, unsalted, shelled and untoasted
- CRANBERRY GASTRIQUE:
- 1 Cup Jellied Cranberry Sauce (canned)
- 1/2 Cup Apple Cider Vinegar
- 1/3 Cup White Corn Syrup
- 2 Teaspoon Butter
- Salt and Pepper, to taste
SOUP: Heat the butter and olive oil in a large dutch oven over medium high heat. Add in the sunchoke pieces, onion and celery, and saute until starting to soften and caramelize lightly, about 5 minutes. Toss in the pears and stir for another 3 minutes.
Add enough water to the pot so that it just covers everything. Reduce heat to medium low, cover the pot, and simmer until the sunchokes are so tender they fall apart when pieced with a knife, about 45 minutes.
Stir in the whole milk, and nutmeg and transfer to a stand blender. Process until completely smooth and free of any lumps. With the blender running, add in the cream until fully incorporated.
Strain the soup back into your pot and heat it over low. Stir in the maple syrup and the butter until melted and fully combined, then season with a pinch each of salt and white pepper to taste.
PISTACHIOS: Preheat your oven to 350 F. Prepare a baking sheet with a nonstick silpat or grease it well with oil.
Whisk your egg white until very frothy. Whisk in your sugar until well combined, then add the salt, cinnamon, ginger, allspice, nutmeg, cayenne pepper and bitters.
Once the spices are evenly distributed, fold in the pistachios. Spread the prepared nuts out onto your baking sheet.
Bake until the nuts are beginning to turn golden brown, stirring every 10-15 minutes. This should take about 30-40 minutes, depending on your oven. Just be aware that if you taste a nut and it's not crispy that it will continue to crisp up as it cools.
CRANBERRY GASTRIQUE: Heat the cranberry sauce, vinegar and corn syrup in a small sauce pan over low heat. Cook, stirring frequently, until the cranberry jelly has melted and you're left with a thick and luscious syrup, about 15 minutes.
Turn off the heat, and stir in the butter until melted. Taste and season with a pinch each of salt and pepper. Transfer to a squeeze bottle for serving.
ASSEMBLY: Ladle a bit of soup into a bowl, add a swirl of the gastrique (applied through a squeeze bottle), and then top with a sprinkling of pistachios. Enjoy!