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Recipe

Cream Of Parsnip Soup With Fried Parsnip Nest And A Crab Meat And Wild Mushroom Relish

Ingredients

  • 1 tablespoon olive oil
  • 2 cups minced onions
  • Salt
  • Freshly ground white pepper
  • 3 pounds of fresh parsnips, peeled and medium diced
  • 1 tablespoon chopped garlic
  • 8 cups chicken stock
  • Heavy cream
  • Fried parsnip strips
  • 1 teaspoon finely chopped fresh parsley
  • CRAB MEAT AND WILD MUSHROOM RELISH:
  • 1 tablespoon butter
  • 1 ear of sweet corn
  • 2 cups Exotic mushrooms, such as chanterelles, shiitakes, lobster, hedge hogs, etc.
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 1/2 pound lump crab meat, shelled and picked over for cartilage
  • 1/4 cup chopped green onions, green part only
  • 1 teaspoon finely chopped fresh parsley leaves

Directions

  • In a gallon stock pot, heat the oil. When the oil is hot, add the onions. Season the onions with salt and pepper. Sauté the onions for 2 to 3 minutes, or until wilted. Add the parsnips and garlic. Season with salt and pepper. Stir in the stock and bring the liquid to a boil. Reduce the heat to a simmer and continue to cook for 1 hour, or until the parsnips are very tender, stirring occasionally. Using a hand-held blender, puree the soup until smooth. Slowly stir in the cream. Reseason with salt and pepper if needed.
  • To serve, ladle the soup into the individual bowls. Mound-the parsnips strips in the center of each bowl. Place a spoonful of the relish in the center of each parsnip mound. Garnish with parsley. Serve warm.
  • Yields: 8 to 10 servings
  • CRAB MEAT AND WILD MUSHROOM RELISH: In a sauté pan, over medium heat, melt the butter.
  • Using a sharp knife, remove the kernels from the corn cob. (about 1/2 cup), Add the corn and mushrooms. Season with salt and pepper. Sauté the vegetables for 2 to 3 minutes, or until slightly wilted. Add the garlic, crab meat and green onions. Season with salt and pepper. Continue to sauté for 1 minute. Remove from the heat and stir in the parsley.
  • Serve warm.
  • Yields: about 1 1/2 to 2 cups