Roasted Parsnip Soup

by Table 301, Tastemaker in Residence  - Chef Michael Kramer, The Lazy Goat


Serves 4


1/4 cup Vegetable oil 
1 Onion, peeled, thinly sliced
1 Clove garlic, peeled, fine chopped, 
2 lbs Parsnips, peeled cut into 1” pieces, roasted 
1 cup Heavy Cream 
Water to cover
White Pepper

For the Garnish

1/4 cup Bacon lardons rendered
1/4 cup Tomatoes, seeded, small diced
1/4 cup Granny Smith Apples, Peeled, Small Diced, Sautéed 
1 Tbsp Chives, finely sliced
1 Tbsp Extra Virgin Olive Oil 
2 tsp Sherry Vinegar
Hazelnut Oil
20 long cut chives 1”
White Pepper 


  1. 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. 
  2. 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; season with salt and white pepper to taste. Set adds and keeps warm. 

For the garnish

  1. In a small mixing bowl combine the bacon lardons, tomato, apples, and chives and mix well. Add the olive oil, sherry vinegar and season with salt and white pepper. 

To plate

  1.  Add 6 oz of the parsnip soup in four bowls, 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.