The long awaited flavours of fall brought together in one pot. The essential elements of our Pinot Gris are reflected in both the ripe tree fruit and root vegetable ingredients in this recipe.
Yield: 4 portions
3 tbsp butter
1 clove garlic, finely chopped
1 med onion, chopped
1½ cups parsnips, peeled & diced
1 cup celery root, peeled & diced
1 med potato, peeled & diced
4 pears, cored & diced
1 cup Pinot Gris
4 cups vegetable stock
1 cup apple juice
sea salt & white pepper
freshly grated nutmeg
Method: Melt butter in soup pot over medium heat adding garlic, onions, parsnips and celery root. Sauté lightly for 4 minutes to soften vegetables, then add pears & wine and simmer for 10 minutes. Pour in vegetable stock and apple juice. Season lightly and simmer slowly for 1 hour. Blend soup with mixer and adjust final seasoning including the freshly grated nutmeg.
Recipe by: The Culinary Team
at Mission Hill Family Estate
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© Copyright 2003 Mission Hill Family Estate
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