Parsnip and Brown Butter Soup

Parsnip and Brown Butter Soup
  1. 4 Tablespoons unsalted butter
  2. 1 large onion, small dice
  3. 1 cup finely chopped fennel, about ½ a large fennel; reserve fonds for garnish
  4. 2 teaspoons ginger
  5. 2 teaspoons dry mustard
  6. ½ teaspoon allspice
  7. ½ teaspoon nutmeg
  8. 2 lbs. (about 4 large) parsnips, peeled and small dice
  9. ½ lbs (about 2 med) red potatoes, peeled and small dice
  10. 2 cups stock
  1. In a large Dutch oven, brown the butter until scent is nutty. Add onion, fennel and all spices; sauté until onion begins to sweat and starts to just turn golden. Add parsnips and potatoes, sautéing an additional 2-3 minutes. Add one of the cups of stock, scraping the brown bits from the bottom of the pan. Add remaining stock and bring to a boil. Reduce heat to medium; liquid should be just bubbling lightly. Cook until and potatoes are fork tender. Transfer soup to a food processor and process until smooth. Return to Dutch oven and keep warm. Additional stock may need to be added if soup became too thick after pureeing. Serve into small bowls; garnish with fennel fond.
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