Parsnip & Vanilla Soup with Beet Oil & Fried Capers
Makes 8 Servings
 |
DRINK PAIRINGS | |
|---|---|---|
| Champagne or California Sauvignon Blanc | ||
This is a rich, sweet, creamy soup with vanilla bean smoothing all the flavors together. The earthiness of the beet oil and zing of the capers help rein in the cream and sweetness before they become cloying or over-heavy.
INGREDIENTS
- 1 PART:
- 2lbs Parsnips, peeled & roughly chopped
- ½ Tahitian Vanilla Bean (could substitute a Bourbon Vanilla Bean)
- 1 medium Onion, diced
- ½ cup Leeks, diced
- ½ cup Celery, diced
- 1 qt Chicken Stock (could substitute veggie stock for vegetarians)
- Capers (rinsed if salt packed)
- 1 cup Heavy Cream
- Salt to taste
- Plus:
- Roasted Beet Oil Recipe
DIRECTIONS
1
Heat oil in a large pot. Add the onion & sweat. Be careful not to let them caramelize. When the onions have turned translucent, add the celery and leeks. Sweat for about a minute, then add the parsnips, stock, and about a cup of water.
2
Simmer until the vegetables are tender.
3
Puree the soup. Return it to a pan on the stove and stir in the cream. Briefly simmer to bring the temperature back up to serving heat. If the soup is thicker than you prefer, you can add a little water to thin it out. Taste for seasoning & add salt.
4
Heat a thick layer of olive oil (enough to submerge the capers) in a pan and briefly fry the capers until they pop open. Drain on a towel.
5
Split and scrape the vanilla bean (how to use vanilla beans). Stir the vanilla seeds into the soup.
6
Serve the soup in bowls garnished with a drizzle of the beet oil, some fried capers, and (if desired) micro chives.