Food Buzz

Because maybe you do care what I had for lunch...

Thursday, October 25, 2007

Parsnip and apple soup

This is from The Greenmarket Cookbook, compiled by NYC greenmarket assistant director Joel Patraker. The book is arranged the season. Mutsu apples can be substituted with Golden Delicious.

Parsnip and apple soup
Kenneth Johnson

2 T unsalted butter
1 medium onion, chopped
1/2 celery stalk, chopped
2 medium Mutsu apples, peeled, cored, and chopped
1 1/2 pounds parsnips, peeled and chopped
2 T white wine (optional)
1 1/2 T Calvados (optional)
1/2 c whole milk
2 c water
1/2 t cardamom seeds
kosher salt and ground pepper
minced tarragon

In a large saucepan over medium heat, melt the butter and cook onions and celery, stirring occasionally, until soft, 8-10 minutes. Add the apples and parsnips and cook an additional 5 minutes. Add the wine and Calvados, bring to a boil, and boil 2 minutes. Add the milk, water, and cardamom. Simmer the mixture until tender, about 1 hour. Puree in a blender. Season with salt and pepper to taste. Garnish with tarragon.

A hint for the cardamom: put the seeds in some muslin or a tea bag so you don't have to fish out the individual seeds before you puree the soup.

This is actually supposed to be a chilled soup with an apple confit and parsnip crunchies. It was good served warm last night without the confit and crunchies, but if you want to be fancy, here are the two toppings.

apple confit

2 c apple cider
1 sprig tarragon
2 Mutsu apples, peeled, cored, and diced 1/4 inch

the cider to a boil in a medium saucepan, add the tarragon and the
apples, and poach the apples until tender, about 10 minutes. Drain and
refrigerate in a bowl, until ready to use (up to 2 days ahead; the
liquid can be saved for another use).

parsnip crispies

vegetable oil for frying
2 small parsnips, peeled and cut into long strips with a potato peeler
kosher salt and ground pepper

In a large saucepan over medium high heat, heat the oil to 325 degrees or until a piece of parsnip sizzles when immersed. Fry the parsnip strips into batches until golden brown. Drain on papertowles and season with salt and pepper to taste while still warm.

Ladle soup into chilled bowls. Garnish each with a tablespoon of apple confit and top with crisp parsnips. Sprinkle with chopped tarragon.


Luisa Perkins said...

This sounds like a good Thanksgiving starter.

Hevansrich said...

you posted this at 6:59 a.m.? Looks like those kid-friendly hours are kicking in already....