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Creamy Parsnip Soup

Terence Zubieta, Chef de Cuisine of NoMI Kitchen

Chef demonstration
Soups & Sides
Winter

INGREDIENTS

• 2.2lbs parsnip, chopped
• 1 1/2 Spanish onion, chopped 2 stalks celery, chopped
• 3 garlic cloves
• Whole black pepper (sachet)
• 2 each bay leaf (sachet)
• 4 sprigs fresh thyme (sachet)
• 2qt vegetable stock
• 1qt heavy cream
• Salt
• 1tsp ginger powder
• Lemon juice
• Olive oil 

For garnish: 1 large carrot, peeled and then shaved Chives, chopped 

INSTRUCTIONS

1. Fry carrot threads at 300 degrees and set aside 
2. Sweat onion, celery, and garlic in a pot until soft and translucent with no color. Add parsnip, vegetable stock and herb sachet with a pinch of salt. Bring to a low simmer. Let simmer until parsnip is very soft. Add heavy cream and bring to a simmer again. Turn off heat.
3. Blend soup mixture in a blender until very smooth, adjust seasoning with salt and lemon juice.
4. Ladle into a bowl and garnish with crispy carrots and chive.