Black Walnut and Sage Soup Recipe

By: Jonathan Sawyer

Ingredients

• ½ stick unsalted butter
• 4 sprigs sage, divided use
• ½ cup diced bacon, uncooked
• 1 stalk celery, diced
• 1 medium red onion, roasted & diced
• 1 cup Ohio walnuts
• 5 cups pork stock
• 1 Tablespoon heavy cream
• 1 Tablespoon Tavern Vinegar Co. Red Wine Vinegar
• salt and pepper, to taste
• 12-18 duck meatballs

Directions

1. In a medium soup pot, over medium high-heat, brown butter, add ½ of the sage to the butter and cook until crispy. Remove sage and set aside. Add bacon, celery & onion to the butter. Cook until everything begins to brown (about 10 minutes) then add chopped walnuts and remaining sage.
2. Once you can smell the toasted walnuts, add pork stock.
3. Bring to a full boil, then reduce heat and let simmer for 20-30 minutes, stirring every few minutes to ensure the walnuts do not stick to the bottom.
4. Carefully place soup into the Vitamix container until about half full and secure lid.
5. Select Variable 1.
6. Start machine and slowly increase to highest speed.
7. Remove the lid plug and pour cream and vinegar through the lid plug opening.
8. Blend for 30-60 seconds or until smooth. Return to pot and repeat with remaining soup.
9. Taste for seasoning. Add meatballs, and simmer for 5 minutes.
10. Garnish with crispy sage.