Recipe: parsnip soup
Warm up with this homey dish from alum Brian McBride of the Hallway Cafe
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) butter
- 1 small white onion, diced
- 2 cloves garlic, minced
- 8 parsnips, washed, peeled and diced (save peels)
- 500 ml (2 cups) milk (2% or whole)
- 1 litre (4 cups) vegetable stock
- 5 ml (1 tsp) kosher salt
- 5 ml (1 tsp) white pepper
- Candied pancetta (dice small and sauté with brown sugar) Brussels sprouts leaves (separated and fried)
- Birch syrup (or substitute dark molasses)
- Green herb oil* (or substitute avocado oil)
- Fried parsnip skins (fry, then lightly salt)
* Steep a combination of green herbs in olive or canola oil then blend in a high-powered blender
- Chop vegetables and measure ingredients.
- In a medium saucepan, heat olive oil and butter over medium heat. Add onion and garlic and sweat until onions become translucent (do not brown or caramelize).
- Add diced parsnips. Sauté on medium heat for 5 minutes.
- Add milk, stock and seasoning. Cook on medium-low heat until the parsnips become soft.
- Remove soup from heat and blend with immersion blender until smooth. Add more vegetable stock if the soup is too thick.
- Taste and adjust seasoning as required.
- Garnish with 5 ml (1 tsp) candied pancetta, 6 brussels sprout leaves, 3 ml (1/2 tsp) of birch syrup, 3 ml (1/2 tsp) of green oil and 2–3 pieces of fried parsnip skins.