I realise it sounds rather odd to serve vinaigrette in a soup but this crunchy savoury soup topping has enough acid to lift the taste without overpowering.




(Serves 6)

• 1 onion, diced

• 3 cloves garlic, roughly chopped

• 2 stalks celery, diced (reserve the leaves)

• 1 large carrot, diced

• 50g butter

• 1 tsp salt flakes

• 1 tbsp fresh thyme, chopped

• 1kg Laura or Royal blue potatoes, peeled and diced

• 1.8 litres vegetable or chicken stock

• 1 cup sour cream

• salt flakes and freshly cracked black pepper

• 100g speck or bacon, sliced

• 1/2 cup roasted walnuts, roughly chopped

• 3 spring onions, the green tops finely chopped

• 1/3 cup inner celery leaves, roughly chopped

• 4 tbsp white wine vinegar

• 2 tbsp olive oil


In a medium-sized pot, gently fry the onion, garlic, celery and carrot in the butter with the teaspoon of salt flakes until softened. Add the thyme, potato and stock and gently simmer for 15-20 minutes until the potatoes are soft. Using a stick or bench-top blender, puree together with the sour cream until smooth. Season to taste. Fry the speck/bacon in a pan until crispy and then roughly chop. Combine with the walnuts, spring onion, chopped celery leaves, white wine vinegar and olive oil with a little freshly cracked black pepper. Serve the soup garnished with reserved celery leaves and spoonful of the bacon and walnut vinaigrette.


© The West Australian

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