A warm, hearty fall soup that's the perfect compliment to any Thanksgiving feast. The garnishes are simple to prepare but make a stunning preparation that will wow guests.
For the soup
- 1/4c Vegetable oil
- 1 Onion, Peeled, thinly sliced
- 1 clove garlic, peeled, fine chopped
- 2 pounds Parsnips, peeled cut into 1” pieces, roasted
- 1 C Heavy Cream
- Water to cover
- White Pepper
For the Garnish
- 1/4C Tomatoes, seeded, small diced
- 1/4C Granny Smith Apples, Peeled, Small Diced, Sautéed
- 1T Chives, fine sliced
- 1T Extra Virgin Olive Oil
- 2tsp Sherry Vinegar
- 2tsp Sherry Vinegar Hazelnut Oil
- 20 long cut chives 1”
- White Pepper
- In a small saucepot over medium low heat add the vegetable oil.
- Next add the onions and sweat them down for 5 minutes until soft. Add the parsnips and cook for 5 more minutes. Add the garlic and sauté for one minute, and then add the heavy cream and water.
- Bring to a boil and reduce to a simmer for 30 minutes until the parsnips are soft. Remove from heat, and strain off and reserve the liquid.
- Place the parsnips in the blender and add some of the liquid back. Puree on high speed adding liquid as necessary until you have a smooth soup, adding more of the liquid as needed. Strain through a fine mesh strainer, and season with salt and white pepper to taste. Set adds and keeps warm.
- For the garnish, in a small mixing bowl combine the tomato, apples, and chives and mix well. Add the olive oil, sherry vinegar and season with salt and white pepper.
- To plate, in four bowls add 6oz of the parsnip soup, place a small amount of the garnish in the middle of the soup. Garnish with long cut chives, and drizzle the soup with hazelnut oil.