Family Meal Collective Parsnip Soup

This is an amazing soup, so complex in flavor and yet so simple.

(original post)

Family Meal Collective Parsnip Soup

Yield: approx. 2 qts.

1/2 Spanish white onions (sliced thin, julienned)
2 each. parsnips (cut in half, sliced)
1 quart half and half
1 bay leaf
a sprig of thyme
salt to season
olive oil

Procedure:

Sweat onions very slowly at low temperature without allowing the onions to caramelized. Add in sliced parsnips, allow to cook slowly at low heat, until softened. Add just enough half and half to cover the parsnips and add in bay leaves and thyme. Bring to a slow simmer and allow parsnips to cook for 10 -15 min. Strain parsnips and place in a blender. Discard bay leaves and thyme sprigs and add just enough cooking liquid to the blender to thoroughly emulsify both parsnips and cooking liquid. Strain parsnip puree thorough fine sieve and adjust seasoning if necessary.
Can be garnished with: coco nibs, rendered pancetta, double smoked bacon,tempura fried oyster, poached quail egg

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2 responses to “Family Meal Collective Parsnip Soup

  1. mUm in the Mountains

    Incredibly delicious and easy to make – especially when someone else is making the standing rib roast, mashed potatoes, and Yorkshires. I served the leftover soup to visiting relations and they could not guess the ingredients. One must more than double the bacon. This recipe qualifies adding parsnips to the usually served veg list.

    • Thanks mUm! It was incredibly generous of Chef Kris to share the recipe with us. I completely agree about the bacon! (and your Yorkshires this year were out of this world, even the next day!!)

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