Roasted Parsnip Soup
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
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
20 long cut chives 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.
- 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
- 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.
- 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.