Top this soup with a few shrimp and, optionally, a crispy parsnip chip (see recipe for chip below). The potatoes give the soup a thicker texture, but you could replace them altogether with parsnips.
- 2 tablespoons of butter
- 2 cups parsnips, peeled and diced
- 1 cup chopped onion
- 1 cup peeled and diced Yukon Gold potatoes
- 4 cups stock
- 1 tablespoon wasabi paste
- 1 tablespoon soy sauce
- Salt and freshly ground pepper
- 2 tablespoons heavy cream
- 4 large shrimp, cut into 3 pieces each
Heat butter in soup pot over medium heat. Add parsnips, onions and potatoes and sauté for approximately 4 minutes (until they are shiny).
Add stock, wasabi paste and soy sauce and bring to a boil. Reduce heat and simmer for approximately 12 to 15 minutes or until vegetables are soft.
Pour soup into a blender or use a hand blender and purée until smooth. Return to pot and add cream. Bring to a simmer and add shrimp. Poach shrimp until pink (approximately 2 to 3 minutes) and remove.
When ready to serve, add shrimp to each serving and top, if you wish, with a parsnip chip. Serves 6.
These crispy vegetable chips add crunch to soups and purées.
1 large parsnip, peeled
1 tablespoon vegetable oil
Salt to taste
Preheat oven to 400 F.
Use a mandoline or a vegetable peeler to make long strips of parsnip about 1-millimetre thick. Brush the strips lightly with vegetable oil and place them in a single layer on a parchment-lined baking sheet. Top with another piece of parchment paper and another baking sheet and bake for 7 minutes or until chips are lightly brown and cooked through. Cool on baking sheet and season with salt to taste. Use as a garnish for soup.