Recipe for October 18, 2008:
Parsnip and Apple Soup
As prepared by Executive Chef Sae An
Cork Restaurant
1 ½ cup Spanish onion, chopped
1 cup celery, chopped
4 cloves fresh garlic, minced
7-8 whole parsnips, peeled and diced
10 cups chicken stock
½-1 quart heavy cream
¼ pound butter
3 whole apples, peeled and seeded, cut into quarters
1 shot of apple jack, optional
¼ cup fresh chives, chopped
Nutmeg, salt and pepper to taste
Melt the butter in a 6 quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Sauté until the vegetables are soft, about 6 minutes, do not let them brown. Add garlic and sauté for another minute.
Add the stock, parsnips, apples and bring the mixture to a boil. Reduce the heat to medium and simmer. Continue cooking until the parsnips are soft, about 40 minutes-1 hour. Remove soup from heat and allow to cool.
Using a hand held blender, careful puree soup until smooth. Stir in cream. Season with salt, pepper, and nutmeg and the shot of applejack.
To serve, ladle soup into bowls and garnish with chopped chives.