- READER REVIEWS
Parsnip-and-Pear Soup With Almond-Vanilla Oil
Provided by: Chef Daniel Humm
1/2 cup almond oil
1/4 vanilla bean, split lengthwise
4 tbs. unsalted butter
1/2 cup shallots, diced to 1/4 in.
4 cups parsnips, diced to 1/4 in.
1 cup celery root, diced to 1/4 in.
6 sprigs rosemary
2 cups pear, diced to 1/4 in.
2 cups dry white wine
9 cups homemade chicken stock
1/2 cup cream
Pear vinegar (white balsamic vinegar can be substituted)
Place the oil and vanilla bean in a small saucepan over medium heat, and bring to a temperature of 190 degrees. Remove from the heat and allow to cool to room temperature. Cover and set aside to infuse at room temperature for 24 hours.
In a medium stockpot, melt the butter over medium-low heat, add the shallots, and sweat for 2 to 3 minutes. Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to high, and reduce by half—to about 1 cup of liquid. Add the stock and bring to a boil, reduce to a simmer and cook for 45 minutes. Remove the soup from heat, and stir in the cream. Remove the rosemary, and transfer the soup to a blender. Blend on high speed until smooth. Place the remaining sprigs of rosemary in a chinois or sieve, and strain the blended soup over it. Season to taste with pear vinegar, and salt and reheat gently. Divide the soup among 8 bowls, and top with a drizzle of the almond-vanilla oil.(Published 2012)