Potage of Spring-Dug Parsnips
Here, we share the recipe for our very popular appetizer, Spring-Dug Parsnip Soup.
Note: they must be spring dug as they are super sweet and buttery.
Ingredients:
2 lbs spring dug parsnips
1 leek
2 shallots
sprig of thyme
8 Tbsp butter
4 cups chicken stock
4 cups water
½ cup cream
Method:
Sweat out leeks, thyme, and shallots in 4 T butter. Season with salt and pepper.
Peel and dice parsnips. When leeks and shallots are soft, add the parsnips, salt and pepper. Cook gently until parsnips are soft and cooked through, being careful that nothing browns.
Add a mixture of cream and 1/2 chicken stock and 1/2 water - enough to cover above parsnips etc by about 2 inches. Be sure to use a pot that is wide enough to allow the parsnips to cook in one flat layer and tall enough to accommodate the chicken stock, water, and cream. Add more salt and pepper. Cook over high heat until soup comes to a boil. Puree in batches with the remaining 4 T butter.
Season to taste. Pass through a strainer.
(At the restaurant we serve it with pork jowl croutons but anything crunchy will probably be delicious.)
Serves 4-6
Martha Gallagher said:
Where do you get spring dug parsnips? I was at the the farmers market today and they told me you get them earlier in the spring…
June 11, 2009 @ 8:52 pmMarjorie said:
You should be able to find at Russo’s in Watertown
June 14, 2009 @ 10:14 amNanette said:
Which number of Pimm’s was it for the rhubarb punch? I was guessing that is was number 1, as that is the gin based one but wanted to double check. I want to serve this for my mother’s 70th birthday on the 4th of July in DC. Thank you for all of the recipes you share.
June 16, 2009 @ 6:53 pmMarjorie said:
It is the no 1 as it is the only Pimm’s currently brought into this country.
June 17, 2009 @ 11:01 am