Slowly but surely, my life is returning back to normal after the past month when I literally shut out everything in order to finish a major book translation. There was urgency to the assignment, and the subject was very delicate. I can’t wait to see the results in print. I will definitely let you know when the book is out.
Hopefully, I will have a bit more time to blog more frequently. This morning I sat down with my coffee and made a list of all the recipes I still want to share with you. Most, of course are French. I still need to make a perfect Îles flottantes, for example. And, I would love to get back on YouTube again. I miss cooking in front of the camera. I won’t promise anything, but I will try!
In the meantime, let me tell you about what I had for lunch today. The weather was (and still is) an absolute mess. Windy, rain and cold. Not quite freezing, but cold and yucky enough for me to not really enjoy my dog walks so much. I honestly can’t wait for spring!
No better remedy for this weather than a hot bowl of soup, and because I had been craving parsnip soup for a while, the choice was easy.
This creamy parsnip soup is just perfect. The sweet taste of the parsnips is balanced with a touch of real Burgundy mustard and highlighted with a topping of peppery, carameilized shallots. It’s quite filling. Certainly not a dieter’s soup. But who would want that anyway?
Creamy Parsnip Soup with Peppery Caramelized Shallots
- knob of butter
- 3 tbsps mild olive oil
- 1 leek, cleaned and sliced (use only half of the green)
- 600g chopped parsnips
- 2 fat cloves of garlic, sliced
- 1,2 L vegetable (or chicken) stock
- 200g shallots, halved and thinly sliced
- plenty of coarsley ground peppercorns
- 1 tbsp Burgundy (or Dijon) mustard
- 5 tbsps single cream
- good quality olive oil and more pepper, to serve
Heat the butter and 1 tbsp of the oil in a heavy-bottomed (soup ) pan. Add the leeks and cook over a medium heat for 8 minutes. Add the parsnips, garlic and stock, and bring to the boil. Reduce the heat and leave to simmetr for 20 minutes. In the meantime, heat the remaining 2 tbsps of olive oil and fry the shallots, seasoning them with plenty of cracked pepper, over a medium heat stirring occasionally. You want them to caramelize, but make sure they don’t burn. Remove the pan from the heat, stir in the mustard and cream, and blitz with a handheld mixer or blender (in batches). Don’t blitz it too smoothly. You want a little ‘bite’ to the soup. Serve with some of the caramelized shallots, an drizzle of olive oil and some freshly-ground pepper