Spiced Walnuts

• 1 tbsp unsalted butter 15 mL
• 2 fresh thyme sprigs 2
• 1/4 tsp ground cinnamon 1 mL
• 1/4 tsp cayenne pepper 1 mL
• 1 cup walnut halves 250 mL
• 1/2 tsp salt 2 mL
• 1/4 tsp freshly ground black pepper 1 mL

Directions:

For the Soup:

Preheat oven to 400 F (200 C).

In a large bowl, add sweet potatoes, apples, cinnamon, chili pepper and oil. Season with salt and pepper and stir until well combined. Line a baking sheet with parchment or foil. Spread potato and apple mixture evenly on baking sheet and place in preheated oven. Roast for 45 minutes to an hour, stirring occasionally, until apples and sweet potatoes are golden and tender.

In a large pot over medium-high heat, add butter and melt completely. Add chopped onions and thyme and saute for 5 to 6 minutes or until onions are tender and lightly golden. Add roasted potato and apple mixture milk and water. Decrease heat to medium and let simmer for 20 to 30 minutes.

Once simmered, remove the chili and thyme sprigs and discard. Puree soup with a blender or hand blender until very smooth. Just before serving stir in cider vinegar and season with salt and pepper.

For the spiced walnuts: While the soup is simmering, heat a small frying pan over medium heat, add 1 tbsp (15 mL) of butter and let melt completely. Add thyme sprigs, cinnamon, cayenne, walnuts, salt and pepper. Continue to saute for 4 to 5 minutes, stirring frequently until walnuts are golden and fragrant.

Serve soup piping hot with a garnish of warm spiced walnuts.

Variety Tip:

For best results, use Spartan, McIntosh, Empire or Cortland apples. 2 lbs/1 kg is about 5 large apples.

Source: www.onapples.com

Serving Size: Makes 12 Servings