Creamy Parsnip Soup with Apple and Walnuts

PREP DETAILS

Active: 45 mins

Total: 1 hr

Yield: 8 to 10

INGREDIENTS

Soup

• 2 tablespoons extra-virgin olive oil

• 1 ¾ pounds parsnips (6 cups peeled and chopped)

• ¾ pounds sunchokes (2 cups peeled and chopped)

• 4 garlic gloves, (chopped)

• 4 teaspoons garam masala

• 2 teaspoons ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon kosher salt (plus more for seasoning)

• 4 cups water

• 3 cups chicken stock or low-sodium chicken broth

• 1 ½ cups heavy cream

• 1 lemon juice (freshly squeezed)

• Pepper

Topping

• 1 teaspoon extra-virgin olive oil

• 1/2 cup walnuts, chopped

• 1 garlic clove, minced

• 1 tablespoon fresh lemon juice

• 1/2 tablespoon walnut oil

• 1 small apple, finely chopped

• 1 tablespoon chopped parsley

• 1 tablespoon chopped tarragon

• Kosher salt

• Pepper

DIRECTIONS

Make the Soup

• Step 1

  In a large saucepan, heat the olive oil. Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until lightly golden, 5 minutes. Stir in the garam masala, cumin, turmeric and 1 teaspoon of salt. Cook, stirring, until fragrant, 2 minutes. Add the water, chicken stock and cream. Bring to a simmer; cook until the vegetables are soft, 25 minutes.

• Step 2

  Working in batches, puree the soup in a blender until very smooth. Pour the soup into a clean saucepan and stir in the lemon juice. Season with salt and pepper.

Make the Topping

• Step 3

  In a medium skillet, heat the olive oil. Add the walnuts and cook over moderately low heat, stirring, until golden, 3 minutes. Remove from the heat and stir in the garlic and lemon juice. Scrape the mixture into a small bowl and toss with the walnut oil. Cool to room temperature, then stir in the apple, parsley and tarragon; season with salt and pepper. Serve the soup sprinkled with the topping.

MAKE AHEAD

The soup can be refrigerated for 3 days and reheated gently before serving.

SUGGESTED PAIRING

Lively, apple-scented Oregon Pinot Gris.