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Home > Restaurants > Recipes > Parsnip Soup With Coconut, Lime, and Mint

Parsnip Soup With Coconut, Lime, and Mint

Provided by: Chef Jean-Georges Vongerichten

  • Type of Dish: Soups
  • Servings: 8
  • Special Requests: Vegetarian/Vegan
  • Reader Rating: Write a Review

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The Soup

2½ tbs. butter

1 medium onion, sliced very thin

1 tsp. salt

1½ lbs. peeled and thinly sliced parsnip

1 cup heavy cream

1 lime zested with Microplane

Coconut Foam

1 tbs. telephone brand agar

1¼ cups young coconut juice and flesh (1 canister)

1 can coconut milk

½ tsp. minced green Thai chile

1 tsp. salt

½ tsp. xanthan

Lime Froth

3 oz. fresh lime juice

1 lime, zested with microplane

3 tbs. elderflower cordial

1 tbs. lecithin

Mint Salt

20 large mint leaves microwaved in 20-second bursts until dried

2 tsp. salt


The Soup

In a saucepan, heat the butter until foamy, add the onion and salt, and cook on medium heat until the onions are totally tender. Add the parsnips, cream, and 5¼ cups water, and bring to a simmer. Cook over low heat, covered, until the parsnips are completely tender. Transfer to a blender, and purée until completely smooth; season with salt; return to saucepan.

Coconut Foam

In a saucepan, whisk the agar into the coconut juice and flesh; bring to a simmer for 1 minute. Pour into a sheet pan, and cool until completely cold. Add the agar–coconut juice, ­coconut milk, chile, and salt to a blender, and purée until completely smooth. Feather in xanthan, and purée for 15 seconds. Strain through a sieve, pushing for total extraction. Load into a siphon, and charge with 3 charges. (If you don’t have a siphon, spoon the coconut foam on top of the parsnip purée.)

Lime Froth

Add all the ingredients along with 1 cup water to a small saucepan, and warm to 120 degrees. Aerate with a hand blender to obtain a dense foam. Let settle for 30 seconds, and scoop the foam as needed.

Mint Salt

Add the mint and salt to a spice grinder, and grind to a fine powder.

To Serve

Heat the soup in the saucepan without reducing. Pour into a large tureen or individual bowls, top with coconut foam then lime foam, and garnish with mint salt and grated lime zest.

(Published 2014)