Parsnip-Ginger Soup with Almonds and Brown Butter

Ingredients

Makes 4 servings
  • 2 ea. (225g) Parsnips
  • 1 ea. (130g) Pear
  • 1 small knob (20g) Ginger
  • 1 ea. (35g) Shallot
  • ¼ c. (60g) Almonds
  • 16 oz. (450g) Half & Half
  • 6 Tbsp. (68g) Black & Bolyard® Original Unfiltered Brown Butter
  • 1 Lime for juicing
  • Kosher salt to taste
  • Black sea salt to finish

Preparation

  1. Peel and mince the shallot and ginger.
  2. Peel the parsnips and pear and slice into ¼” pieces.
  3. In a medium pot over medium-low heat, melt 2 Tbsp. of the Black & Bolyard® Original Unfiltered Brown Butter.
  4. Sweat the minced shallot and ginger in the brown butter until soft and translucent, about 5 minutes.
  5. Add the sliced parsnip and pear to the pot. Stir to combine with shallot and ginger.
  6. Season lightly with kosher salt to help release moisture. Sweat the vegetables and fruit together for about 10 minutes, stirring often to prevent any caramelization.
  7. Add all of the half & half to the pot and bring to a boil.
  8. Reduce the heat and slowly simmer the ingredients until fully tender.
  9. Transfer all of the cooked ingredients to a blender and puree until completely smooth.
  10. Season the soup with lime juice and kosher salt to taste.
  11. In a separate pot over medium-low heat, melt the remaining 4 Tbsp. of brown butter.
  12. Add the almonds to the pot and cook until fragrant and toasted.
  13. Pour the soup into serving bowls.
  14. Spoon 1 Tbsp. of the brown butter with almonds over the top of the soup.
  15. Sprinkle the top with black sea salt to finish. Serve hot and enjoy.

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Testimonials

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Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

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Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

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Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

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Benjamin Ing
Head Chef, Noma