There’s something about temperature contrasts that really works for me, so I love the hot soup and cold salsa here with every bite. The salsa is also pretty key for me because when it come down to it, I just don’t like smooth soups without any texture to them.

The greenmarkets are full of these big, meaty parsnips lately – take advantage of them!

In other news, there are still a few seats available for the May 3rd dinner at Jack, and we just announced the May 10th menu yesterday.

Archives
2007: Persimmon Mint Salsa
2006: Striped Bass with Ramps


Parsnip Mint Soup
(adapted from Chez Panisse Vegetables by Alice Waters)
1 white onion
3 tbsp butter
2 lbs parsnips
1/2 lb potatoes
4-6 C chicken stock
1 bunch fresh mint (about 1/4 lb), leaves only
1 small red onion
juice of 1 lime
some fresh hot chile

Peel and slice the onion and put it into stew in the butter, covered, over low heat. Peel the parsnips and potatoes and cut into large chunks.

Once the onions are soft, add the potatoes and parsnips and salt and continue to stew, covered, for about 10 minutes more.

Add chicken stock to cover and simmer until veg is totally cooked. Remove from heat.

Reserve a handful of the mint leaves and throw the rest into the soup. Puree the soup, then strain. Season with salt and pepper.

Make salsa with red onion, reserved mint, lime juice, and hot chiles.

Serve hot, garnished with cold salsa.

Posted by Danielle in Savories, Soups and Stews on April 24th, 2008 | 6 Comments » | Permalink