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.