in Soup Recipes

Autumnal Hokkaido parsnip soup

updated

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Ingredients for 4 servings:

  • 2 parsnips
  • ½ small Hokkaido pumpkin(s)
  • 2 small shallots
  • 125 ml wine
  • ½ cup of cream, approx. 100 ml
  • some butter or oil
  • 500 ml vegetable stock, possibly instant
  • 1 handful of walnuts, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and quarter the shallots. Peel the parsnips and cut into walnut- to egg-sized pieces. Split the Hokkaido lettuce, remove the seeds, and cut into pieces. Heat the fat in a saucepan and sauté the shallots. Add the Hokkaido and parsnip pieces and the walnuts. Deglaze with the wine and simmer briefly. Add the vegetable stock and simmer for another 15 minutes. Purée thoroughly with a hand blender and add the cream. Serve with fresh herbs and fried peas or croutons.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Autumnal Hokkaido parsnip soup