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Roasted Parsnip Soup



¼ cup vegetable oil

1 onion, peeled and thinly sliced

2 pounds parsnips, peeled, cut into
1-inch pieces, and roasted

1 clove garlic, peeled and chopped fine

1 cup heavy cream

Water to cover


White pepper


¼ cup bacon lardons, rendered

¼ cup tomatoes, seeded, diced small

¼ cup Granny Smith apples, peeled,
diced small, and sautéed

1 teaspoon chives, sliced fine

1 tablespoon extra virgin olive oil

2 tablespoons sherry vinegar


White pepper

20 long-cut chives

Hazelnut oil


  1. Heat vegetable oil in a small saucepot over medium low heat.
  2. Add onions and sweat for until soft about 5 minutes. Add parsnips and cook for 5 additional minutes.
  3. Add garlic and sauté for 1 minute then add heavy cream and water.
  4. Bring to a boil and reduce to a simmer for about 30 minutes or until parsnips are soft. Remove from heat, strain off liquid, and reserve.
  5. Place parsnips in b­­­­lender and add some liquid back. Pureé on high speed, adding liquid as necessary until mixture is smooth.
  6. Strain through a fine mesh strainer; season with salt and white pepper to taste.
  1. In a small mixing bowl combine bacon lardons, tomato, apples, and sliced chives and mix well.
  2. Add olive oil, sherry vinegar, and season with salt and white pepper.
To Plate
  1. Divide soup into four bowls and place a small amount of garnish in the middle of each.
  2. Garnish with long-cut chives, and drizzle the soup with hazelnut oil.
Print Recipe