Adapted from Chef’s Table featured chef
Mary Cleaver.*
There are two parts to this recipe:
The Soup and the Spiced Oil
Makes 8 to 10 serving
For ROASTED PARSNIP SOUP:
INGREDIENTS:
- 2 ½ pounds parsnips, peeled and diced (I do not have a scale so I used about 12 cups)
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper to taste
- 10 cups vegetable stock
- 1 medium yellow onion, diced
- 8 to 10 cups vegetable stock, warmed
- 2 teaspoon toasted whole cumin seed, ground (original recipe called for only 1 tsp.)
- 2 teaspoon toasted whole coriander seed, ground (original recipe called for only 1 tsp.)
SOUP PREPARATION:
Preheat oven to 450 F. Toss the parsnips with ¼ cup of
the olive oil, salt, and pepper in an oven proof roasting pan. Add 2
cups of the stock, cover, and cook until most of the liquid is
absorbed, about 20 to 25 minutes. Uncover and roast until the liquid is
absorbed and the parsnips are a deep golden brown, about 10 minutes.
Dry roast cumin and coriander seed in a small pan stirring constantly. Set aside and allow to cool. Grind using a mortar & pestle or spice grinder.
Heat the remaining ¼ cup of olive oil in a heavy bottomed
saucepan. Add onions and sauté until translucent, about 8 minutes, then
add cumin and coriander. Saute for about 5 minutes or until the spices
are fragrant, then add the remaining 8 cups of warmed stock and the
braised parsnips to the pot. Bring to a boil and simmer about 5
minutes. Remove from the heat and carefully puree the soup until smooth. (I highly recommend an immersion blender here but you can do it in a blender in batches.) Adjust seasoning and serve with a drizzle of spice
oil.
For SPICED OIL:
INGREDIENTS
- 1 cup olive oil
- 1 tablespoon cumin Seeds, crushed
- 1 tablespoon coriander seeds, crushed
- 1 teaspoon aleppo pepper** (see below for substitution)
- ½ teaspoon smoked paprika
- 1 teaspoon fine sea salt
SPICED OIL PREPARATION: Mix all ingredients in a sauce pan. Heat over medium heat stirring constantly for
about 5 minutes. Set aside. Allow to cool completely then strain and set aside until ready to use.
*Most of this Parsnip Soup recipe is taken from ABC’sChef’sTable website however, I have also added my cooking notes.
**Aleppo Pepper is a dark red, robust, sweet and sharp chili pepper from the Aleppo
region of Syria, with moderate heat that doesn’t overpower its fruity
flavor. With a high oil content, dried crushed aleppo pepper has a
deliciously deep, aromatic flavor, with a bit more heat than paprika.
It is delicious in chili, grilled chicken breast, steak or chops.
Aleppo Pepper is attractive to sprinkle on potatoes, deviled eggs or
chicken/tuna salads. In Syrian cuisine it is used for many dishes,
especially soups, salads, and fish. Subsitution: Ancho peppers OR 4 parts sweet paprika plus 1 part cayenne pepper
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