Bread and Butter, Pizza and Wine, Tacos and Margs, Chili and Beer – You feel me?
Independent of each other they are sound — but together, TOGETHER they are an exceptional super force; one that only potentiates the optimal delicacy of the other.
That is what this combination emulates:
A creamy, delicate, warming parsnip soup, thickened slightly with crusty country bread and then topped with a bright, refreshing herb oil that augments the sweetness as an unexpected accompaniment.
Alone they get the job done, but together they create a winter meal good enough to be enjoyed by me and you. You and I. Us.
Ingredients and Method for Herb Oil:
- 1 cup good quality canola or mild olive oil
- 2 cups fresh basil leaves
- 1 cup parsley leaves
- 4 scallions, just the green part, but reserve the whites
- 2 tsp salt
Place all herbs and in a small food processor. Turn on and slowly begin adding the oil. Blend until this is as smooth as it can be. Add salt, blend and taste again.
Let this mixture sit for 10 min then strain through a fine mesh sieve. Reserve your delectable oil.
Ingredients for Parsnip Soup:
- 8-9 medium/large parsnips, peeled and sliced 1/4 inch rounds
- 1 medium shallot, small dice
- 1/2 small sweet onion, small dice
- 3 large cloves garlic, minced
- 1 cup good white wine (I used a pino gris)
- 5 cups Chicken Stock
- 1 tbsp white pepper
- 1/4 tsp nutmeg, freshly ground
- 2 tsp ground garlic
- 2 large slices sourdough bread cut in cubes
- 2 large slices sourdough bread, sliced into smaller toast
- 4 white/light green ends of scallions, sliced on a bias
- EVOO, avocado oil, salt and pepper, butter, maldon
Method
I see you’re hungry for more warming delights. Fret not! Try:
- Chicken Poblano Tortilla Soup
- Clam and Langostino Chowder
- Spanish Fabada with Kielbasa and Gigante Beans
- Butternut Squash Bisque with Pistachios and Lemon Crema
