Tag Archives: recipe

Parsnip And Pear Soup With Crispy Sage And Brown Butter

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The humble parsnip, in all its creamy-white glory, benefits immensely from being cooked with something naturally sweet. I think of parsnips roasted with honey, yes please! Parsnips grated and baked into a cake, sure why not? Even this parsnip soup benefits from a little sweet kick.

This addition of a natural sweetener to parsnips makes perfect sense to me. Apparently if parsnips are picked before they receive a night or two of a cold frost the natural sugars don’t develop properly and then the parsnips lack the sweetness they deserve. I can only assume the parsnips I bought fell to this fate. But that’s where a little kitchen intuition and a piece of fruit – in this case pear – can come to the rescue.

Now! Enter the burnt butter with crispy sage.

Are you familiar with that moment when fresh sage hits foaming butter in a hot pan and it begins to froth and splatter, the sage crisping in front of your eyes? Or when the butter begins to turn to a shade of golden nuttiness and you just know it’s time to add a squeeze of lemon juice? Sigh! I love those moments. They don’t happen too often in my kitchen but for this soup it was the crowning glory, the finishing touch, the necessary addition. I imagine you’ll think so too.

 

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Parsnip and pear soup with sage and brown butter

Serves 4

2 tbsp olive oil

1 brown onion, diced

3 cloves garlic, chopped

3 sticks celery, diced

2 tbsp chopped fresh sage

600g parsnips, peeled and sliced into rounds

1/2 cup white wine

1 large pear, peeled and cut into large pieces

1.5 litres chicken or vegetable stock

1/2 cup Greek style yoghurt

For the burnt sage butter

75g salted butter

handful of picked fresh sage leaves

squeeze lemon juice

Heat the olive oil in a large saucepan; add the onion, garlic, celery, parsnip and chopped sage, season with salt and pepper and cook gently for 5 minutes.

Turn the heat up, add the white wine and cook for 1 minute. Add the chopped pear and chicken stock, bring to the boil then cook on a medium heat for 25 minutes.

Remove the soup from the heat, add the yoghurt and blitz the soup with a stick blender or food processor till smooth. Check the seasoning.

For the burnt butter, place a fry pan on a high heat, once heated add the diced butter, swirl the pan. As the butter melts and starts to froth throw in the sage leaves, swirl the pan as they crisp. Right at the moment the butter looks like it can’t froth any more, and before it turns too dark, remove the pan from the heat, squeeze in the lemon juice and swirl a final time.

Ladle the parsnip soup into 4 bowls and drizzle the crispy sage and burnt butter over the top.

 

Chicken, Kale And Lemon Soup

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I make and freeze soups all the time.

During these colder months of the year, when I’m cooking a different pot of soup each week, I portion the left overs into small individual serves and have them on hand in the freezer for when I need good food fast.

At the moment I have a decent but small crop of kale growing in my urban garden, (it loves this cold weather) and this chicken and kale soup is a perfect way of using it up.

 

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I steered clear of potato as a thickener in this soup, instead, short grain risoni pasta is used to add body to the stock and a smoothness to the soup that I find irresistible.

A free range chicken will give the best results here. The stock will be flavoured from its bones and the chicken is then shredded and added back to the pureed soup.

Of course, as with all kale, there is a slight bitterness here that is then accentuated from the lemon, but this too is part of the charm of this particular soup. And with the help of the sour cream and brown sugar the queen of greens flavour is smoothed out, and a silky soup is left in its place.

 

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Kale, chicken and lemon soup

Ingredients 

1 bunch kale

2 medium brown onions, diced

2 large sticks celery, diced

4 cloves garlic, chopped

3 fresh bay leaves

1 tbsp chopped thyme

1.5kg free range whole chicken

1 whole lemon – wax free if you can

1 litre chicken or vegetable stock

white pepper

Sea salt

2/3 cup risoni pasta

1 tbsp brown sugar

1/2 cup sour cream

To serve

Chopped parsley

Extra virgin olive oil

Wash the kale and trim away the inner woody stalk. Shred into thin pieces.

Place the onions, celery, garlic, bay leaves, fresh thyme, chicken and the lemon in a large pot, add the chicken stock and add 2 litres of cold water, gently bring to the boil.

Skim off any impurities that bubble to the top, turn the heat down and simmer gently for 45 minutes.

Remove the chicken and the lemon, and set aside to cool slightly.

Place the soup back on the heat, bring back to the boil, add the shredded kale and risoni pasta, and cook on a rapid heat for 12 minutes. Remove from heat.

Cut the lemon in half and squeeze and strain the juices into the soup. Add the brown sugar and sour cream and puree the soup till smooth. Check the seasoning.

Meanwhile, discard the skin from the chicken and shred the flesh into thin pieces.

Once the soup is blended and seasoned to your liking, add the shredded chicken back to it, warm it through and ladle into bowls. Garnish the soup with chopped parsley and drizzle with extra virgin olive oil.