I trained at Le Cordon Bleu, San Francisco and immediately after moved to Mexico’s Yucatan peninsula to work and start on my path to specializing in Latin American cuisine. I’ve lived inCoeur d’Alene for the past 17 years. I love traveling.
Ingredients:
» 1 large white onion, diced
» 2 cloves garlic, mashed and roughly chopped
» 1 pound carrots, peeled and diced
» 1 large russet potato, peeled and diced
» 3 stalks celery, roughly chopped
» 1/4 cup toasted hazelnuts
» 1 canned chipotle chile, plus 1 tbsp adobo from same can
» 4 cups chicken or vegetable stock
» 2 dried bay leaves
» 2 allspice berries
» 1 tsp cumin seeds
» 1 cinnamon stick
» 1 cup heavy cream
» Salt, to taste
» 1/2 cup pomegranate arils
» 3 tablespoons hazelnuts, roughly chopped
» 3 tablespoons parsley, minced
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Instructions:
Preheat oven to 350°. Place onion, carrot, potato and celery on a large rimmed baking or roasting pan. Sprinkle with roughly 1/4 cup water and place in oven to roast until vegetables are softened, 35 to 40 minutes.
Preheat a large soup pot over medium heat. Add your spices and toast just until fragrant. Add stock, chipotle, roasted vegetables and hazelnuts; bring to a boil.
Once the mixture boils, remove from heat and blend until smooth adding more broth if necessary to achieve a silky, pourable consistency. Finish by stirring in heavy cream.
Mix pomegranate arils, minced parsley and chopped hazelnuts together. Serve each portion of soup and garnish with a generous spoonful of pomegranate mixture.
Photography By Joel Riner
