Recipe: parsnip-truffle soup
Recipe: parsnip-truffle soup
Are you the one who’s in charge of cooking Christmas brunch/lunch/dinner this year? Are you planning to show off and put an extensive 10-course dinner on the table or do you prefer to keep it simple? Whatever your plan for Christmas, a light soup is always a hit between all the dishes. One of our chefs has written down his all-time favourite Christmas soup recipe, parsnip-truffle soup! Oh, and a few colleagues were already able to taste the soup and let's say, they all were a big fan!
Scroll down for the parsnip-truffle soup recipe. An important note: truffle oil is not necessarily vegan. We use the truffle oil from Liquido d'Oro, available at Ekoplaza. This is made using different fermented products and the tree roots from areas where truffles grow.
What do you need for the parsnip-truffle soup:
for the soup:
- 600 grams parsnip
- 1250 ml water
- 3 stock cubes
- 10 gram dried porcini
- 2 white onions coarsely chopped
- 2 cloves of garlic, bruised
- 1 tsp dried or fresh thyme
for the duxelles:
- 250 gram mushrooms
- 1 clove of garlic, bruised
- 1 tsp dried thyme
for serving the soup:
- 12 leaves of sage
- Truffle oil
How do you make the parsnip-truffle soup:
- Peel the parsnips with a vegetable peeler and cut off the top and bottom.
- Save the skins, we can save these for making garnishes later.
- Cut the parsnip into large pieces and place in a pan with the water, rice cream, bouillon cubes, dried porcini, onion, garlic and thyme.
- Bring to a boil and then reduce to a gentle heat until the parsnips are fully cooked, about 25 minutes.
- Now blend everything in a blender (for the creamiest result) or with a hand blender to an even smooth soup. Season to taste with salt and pepper.
- For the duxelles: if you have a food processor: cut the mushrooms into coarse pieces and pulse them together with the garlic and thyme until a coarse paste forms in which the structure of the mushrooms can just be seen.
- If you don't have a food processor, chop the mushrooms completely by hand until you get the same texture.
- Then put a frying pan on the fire with nothing in it. When it is hot you can put the duxelles in the pan.
- Bake this until all the moisture has completely evaporated. The duxelles is now ready, optional: deglaze the mushrooms with 125ml white wine.
- Now heat up a deep fryer to 140 degrees and fry the trimmings of the parsnips until they are crispy, about 6 minutes. Then let them drain over kitchen paper and season with salt. (if you don't have a fryer, you can also rub the trimmings of the parsnips with some oil and bake in the oven at 150 degrees until crispy)
- Set the deep fryer to 175 degrees and fry the sage leaves briefly, about 30 seconds, until they are dark green. (if you don't have a fryer, you can also bake the sage leaves in a pan with some oil until they are dark green)
- Before serving; choose a deep bowl and place a large tablespoon of the mushroom duxelles in the center of the plate. Now spoon the soup around it so that the duxelles are just above the soup. Now garnish the soup around the duxelles with the parsnip chips, fried sage and truffle oil! For an example: see the photo below!
Did you make the parsnip-truffle soup? Let us know through instagram, we are super curious!
And are you looking for a nice hot drink to enjoy after your Christmas dinner? Check the recipe below for a Mexican Hot chocolate!