We had guests for dinner again.
Can you believe it?
Neither can I!
I actually had just planned to bake the yummy Black Walnut Bread and whip up some fancy butter for Matt and Cari – you really can’t go wrong with fresh bread and butter with the two of them.
But Brian insisted on something more substantial.
He wanted a meal.
He suggested a bread bowl for soup.
What a great idea!
I spouted out my spirit for the Pear Parsnip Soup idea – hearty and warming in the middle of a super cold winter week.
He wanted more substance.
Basically, he’s a meat eater and was begging for that: meat.
Thus, we have the superb element of sautéed pork tenderloin along with this bread bowl of yumminess.
Black Walnut Artisan Bread
1 1/4 cup warm water
1 1/2 tsp. active dry yeast
1 1/2 tsp. sea salt
3 1/4 cups all purpose flour
3/4 cup preserved black walnuts, chopped (+ 1/4 cup preserving juice)
Combine the warm water and yeast in a small bowl and let rise for about 10 minutes.
Sift together the salt, flour, and walnuts in a separate large bowl. Fold in the yeast and water mixture and stir until well combined. Cover, loosely, in a warm area for 2 hours.
Refrigerate overnight or up to six days, covering tightly after one day.
Once ready to bake, remove the dough from the fridge and form into 3-4 small boules (bread bowl loafs). Allow the loaves to come to room temperature on a parchment lined baking sheet for at least 40 minutes, while the oven preheats to 450 degrees.
Once the oven is hot, add a tray of water to the bottom of the oven. Slit each loaf on top to allow for air to escape. Bake for about 25 minutes, until the loaves are crispy on top.
Allow to cool enough to handle before hollowing out the inside enough for a serving of soup.
**Bonus, chop up some additional preserved walnuts and whip with some walnut syrup and softened butter to dunk the bread it or slather over the bread bowl lid!
Pear, Parsnip, Pork Soup
1 lb. pork tenderloin, chopped into pieces
2 Tbs. butter
sea salt and pepper
1 large yellow onion, diced
1 pear, seeded and diced
4 large parsnips, peeled and chopped
2 cups chicken broth
2 cups heavy cream
1/2 tsp. ground nutmeg
Melt the butter in a large stock pot over medium heat. Add the pork pieces and brown for several minutes, seasoning with salt and pepper. Once cooked, remove the meat and set aside.
Add the onion, pear, and parsnips into the original pot, also seasoning with salt and pepper. Sauté until golden brown. Pour in the broth and bring to a simmer. Cook until soft, about 10 minutes.
Remove from heat.
Using an immersion blender, puree the soup until thick but smooth.
Stir in the cream and nutmeg, as well as the cooked pork.
Reheat for about 3-5 minutes before serving inside the Black Walnut Artisan Bread bowls.
