- 4 medium parsnips
- 1 1/2 tablespoons mustard oil
- 1 large sweet onion
- 1 tablespoon butter
- 2 1/2 cups chicken stock chilled
- 2 cup organic plain yogurt
- 2 tablespoons fresh tarragon leaves
- Salt and pepper to taste
- Clean the parsnips well in tepid water and dry with a paper towel. Lightly brush each parsnip with some of the mustard oil, reserving some oil to garnish the soup.
- Wrap the parsnips in a foil packet and roast in a pre-heated, 375° oven and roast 30 to 40 minutes or until tender.
- In the meantime, peel the onion and slice thinly.
- Heat a small sauté pan over medium-high heat until hot. Add the butter and the sliced onions. Sauté the onions, stirring occasionally, about 5 minutes or until the onions turn translucent. Increase heat to high and cook until the onions are nicely browned, about 3 minutes.
- Refrigerate the cooked parsnips and onions until well chilled.
- To make the soup, use the back of a knife or tip of a spoon to peel the outer skin from the parsnips. It's fine if some of the parsnip skin remains on the parsnip. Chop the parsnips into 1-inch pieces and place in a blender.
- Add the onions, yogurt and chicken stock.
- Set aside enough tarragon leaves to garnish, then add the rest to the blender. Blend until smooth. Depending on the variety of parsnips, or the time of year they are harvested, you may need to add a little extra stock to thin the soup to the desired consistency.
- Season to taste with salt and pepper.
- Divide into chilled bowls and garnish each serving of soup with a few tarragon leaves and a couple drops of the reserved mustard oil.
Tips/TechniquesThis segment appears in show #3014.
Recipe courtesy of Michel Nischan
© 2005 Michel Nischan