This month’s healthy recipe from Chef Kyle Williams, head chef of our Live Blue Kitchen + Cafe, is Parsnip Sage Browned Butter Soup. The humble parsnip is a root vegetable that is related to carrots, but sweeter. Parsnips, in all their creamy white glory, are packed with nutrients, and make for a deliciously healthy winter soup.
Makes ½ gallon (64 ounces)
- 1-1 ½ quarts peeled, cubed parsnips
- Vegetable broth/water – enough to cover parsnips
- 1-3 sprigs fresh thyme
- ¼ cup diced onion
- 1 bay leaf
- 2 cups half and half
- 2 tablespoons fresh sage leaves
- ½ cup – 1 cup unsalted butter
- Salt & pepper to taste
- ½ tsp ground nutmeg
- Pumpkin seeds, toasted & salted
- Pumpkin seed oil
- Crispy sage leaves
Method of Preparation:
- For parsnips: Put in large pot with stock or water, ground nutmeg, thyme, bay leaf, sage leaves and onion. Cover and bring to a simmer.
- For browned butter: Put butter in pot and melt and allow to simmer. Stir when needed and once butter is browned and smells toasted, remove from heat. Should take 15-20 minutes.
- Once parsnips are almost done, add half and half and simmer for 5-10 minutes uncovered.
- Once parsnips are completely tender, remove from heat, strain and save all parsnip cooking liquid. Discard thyme sprigs and bay leaf.
- In a kitchen blender, add parsnips, 1-2 cups of parsnip cooking liquid, and ¼ cup brown butter.
- Turn blender on high and remove top while blender is still running.
- Slowly drizzle in cooking liquid until puree starts a vortex.
- Once vortex has started, slowly add brown butter. Add more fresh sage if desired.
- Season with salt and pepper. Adjust with more cooking liquid and/or browned butter. You many not need all cooking liquid and/or butter.
- Once the soup is silky and velvety smooth, it’s finished.
- Serve in bowls and garnish as desired.
Optional Method of Preparation:
For a festive seasonal twist, and a boost of protein, add shrimp or scallops.
- In medium-hot sauté pan add 1 tablespoon butter, 1 tablespoon diced onion, 1 teaspoon minced garlic, and 1-3 cups of raw shrimp or scallops.
- Sauté for 2 minutes and deglazed with 1-2 tablespoons white wine. Remove from heat and season to taste with salt, pepper, and garnish with fresh thyme leaves.
- Add sauté mix on top of soup.