The delightful acidity & hints of pear in the Pais Blanco perfectly complement the layers of flavor in this creamy soup topped with zesty gremolata.
- 4 tbsp. extra virgin olive oil
- 1 large shallot, chopped
- 1 medium head cauliﬂower, leaves and stem removed, broken into ﬂorets
- 1 bulb fennel, stalks removed, cored & chopped
- 1 large or 2 small gold potatoes, peeled & chopped
- 2 Anjou or Bosc pears, peeled, cored & chopped
- 1 tbsp. chopped fresh sage
- 1 tbsp. chopped fresh thyme leaves
- 6 cups vegetable (or chicken) stock or broth
Sea salt & freshly cracked black pepper
- Sherry vinegar, to taste
- ½ cup roasted & peeled hazelnuts
- ½ cup chopped fresh Italian parsley
- 2 tbsp. chopped lemon zest
- 1 small clove garlic, minced
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the shallot and cook until softened. Add the cauliﬂower, fennel, potatoes, pears, sage and thyme. Cook until starting to brown, stirring frequently, for about 10 minutes. Add the broth and salt and pepper to taste. Bring to a simmer and then cover and lower heat to cook about 30 minutes longer. Cool slightly and then use blender to puree the soup until smooth. Return to the pot and season with the vinegar. Ladle into bowls and serve topped with a spoonful of Hazelnut Gremolata.
Chopped the toasted hazelnuts until ﬁne and mix with the parsley, lemon zest and garlic in a bowl. Season with a bit of sea salt. Store in a glass jar in the refrigerator until ready to use.