Chef Chad Burns puts spring dug parsnips, their sweet nutty flavor enhanced by a long winter’s nap, to good use in this pureed soup that’s well suited for this warm-during-the-day-but-still-kinda-chilly-at-night time of year. He suggests foraging the juniper berries yourself as the wild ones are more flavorful (and abundant ‘round these parts).
- 5 pounds of locally-sourced parsnips, peeled and chopped
- 1 white onion, chopped
- 1/2 gallon chicken broth
- 1/2 gallon whole milk
- 1/4 lb unsalted butter
- salt and white pepper
- 10 Juniper berries
- Sweat the onion in butter until tender and not browned. Add the juniper and perfume for about 5 minutes.
- Add the peeled and chopped parsnips.
- Cover with the chicken stock and milk.
- Bring to a simmer and simmer for about 1 hour.
- Puree the mixture in blender.
- Season with salt and white pepper.