300-350 g manioc
1 large carrot
1 large pear (not too ripe)
2 medium potatoes
100 ml of white wine
1 small handful of dried porcini mushrooms
1 pinch of fennel seeds and nutmeg
½ teaspoon sumac
Salt and pepper to taste
1 teaspoon dried thyme and shallots
2 sprigs of fresh thyme
1 cube of butter and 2 tablespoons grapeseed oil
In a saucepan, boil about 1300 ml of water (if necessary, add more later). Peel and cut the vegetables into large pieces. Dip them in the boiling water. Reduce heat, when the water returns to a boil. Cover the saucepan and simmer. Ten minutes later, add the spices – fresh and dried, including the dry porcini mushrooms. Pour in the white wine.
Cut the pear into four, remove the seeds. Add to the soup 5 minutes later.
In about 30 minutes of cooking (in total), the soup should be ready. Remove from heat. Drizzle with oil and drop and knob of butter in it. Keep a few pear pieces for presentation. The rest, mix with a manual blender until velvety smooth.
Serve manioc, pear and white wine soup hot, decorated with a few cubes of pear (the ones reserved) and sprinkled with parsley and black pepper.