Page 88 - TA Magazine Winter 2022

PERFECT PUR É ES

PARSNIPS, APPLE
CARROTS, PEAS BLUEBERRY
AND HERBS (serves 7)
INGREDIENT S
(serves 7) SPICED
PEAR AND 6 apples, diced
BLUEBERRY
INGREDIENT S 7 cups blueberries
(serves 7)
1 Tbsp olive oil PREP AR ATION
1 large onion, diced INGREDIENT S
1 tsp salt 1. Sauté apples in a large soup
3 garlic cloves, mined 3 Asian pears, diced pot for 3 minutes.
1 Tbsp thyme, stemmed 4 cups blueberries 2. Add blueberries and sauté for
1 Tbsp rosemary, chopped ½ tsp cinnamon 3 minutes.
1½ lbs parsnips, diced ¼ tsp nutmeg 3. Reduce heat and simmer
1½ lbs carrots, diced uncovered for 30 minutes.
1½ cups frozen peas PREP AR ATION Use slotted spoon to transfer
2 cups water to a food processor or blender
1 Tbsp apple cider vinegar 1. Place ingredients in a large and pulse until smooth.
soup pot and simmer on low 22
PREP AR ATION for about 30 minutes.
2. Transfer to a food PEAR
1. Heat oil in a large soup pot. processor or blender, pulse
Sauté onions with salt until smooth. BLACKBERRY
until translucent. Add garlic (serves 7)
and herbs, sauté until INGREDIENT S 83 Y ANDERSON WINTER 20
aromatic (1 to 2 minutes).
2. Stir in parsnips, carrots, and 7 pears, peeled and diced
peas. Cook for two min- KIWI BASIL 4 cups blackberries
utes then pour in water and (serves 7)
vinegar. Bring to a boil, lower PREP AR ATION
heat, and simmer covered INGREDIENT S C
for 40 minutes. 1. Sauté pears in a large soup TRA
3. Remove from heat and 15 kiwis, peeled and diced pot for 3 minutes.
transfer to a food processor in 4 oranges, peeled and sliced 2. Add blackberries and sauté
batches. Pulse until smooth. 4 pears, diced for 3 minutes.
Taste and season to taste. 2 cups water 3. Reduce heat, simmer
Add water if necessary 1 cup fresh basil uncovered for 30 minutes.
to achieve desired consistenc Use slotted spoon to transfer
PREP AR ATION to a food processor or blender
and pulse until smooth.
1. Place fruit in a large soup
pot and simmer on low for
about 30 minutes.
2. Bring water to a boil in a
small saucepan. Add basil and
cook for about 30 seconds.
3. Drain and transfer to ice bath
(combine ice and water in
a medium bowl) until cool
(about 1 minute).
4. Drain basil and transfer to a
food processor or blender to-
gether with the cooked fruit.
Pulse until smooth.