PARSNIP SOUP WITH BROWN BUTTER FOAM

Peel and finely chop the parsnip and shallots. Heat the butter in a deep pot, add the vegetable with a pinch of salt, and sauté over medium heat for approximately 15 minutes.

Then, deglaze with sherry and let it reduce briefly. Add the vegetable stock and simmer for about 30 minutes until tender. Transfer everything to a blender and puree until smooth. Season to taste and refine with a splash of white balsamic vinegar.

Heat the butter in a pan and let it simmer until it turns golden brown. Then, pass it through a fine-mesh sieve.

Combine the nutty, clarified butter with the soup and cream, then season to taste. Pour the mixture through a fine-mesh sieve into a Kisag Thermo Whipper. Pressurize with one charger and shake well approximately 8–10 times. Distribute the foam evenly over the plated soup.

Dry in the oven at 100 °C (convection) for about 30 minutes, then reduce the temperature to 70 °C and dry for another 30 minutes. 

Process the dried leaves in a blender or food processor until they form a fine powder. Sift the powder through a sieve over the soup.

With its earthy sweetness and intense nut butter, this soup is a very elegant dish that can be combined wonderfully. Here are a few recommendations for what it goes particularly well with: 

As a starter in an autumn/winter menu
As the soup is quite rich due to the nut butter and cream, it is the perfect starter for lighter or hearty main courses such as game dishes (saddle of venison or venison pepper), roast poultry (turkey or a classic goose go very well with the root flavors), or mushroom dishes. A hearty mushroom risotto with king oyster mushrooms or porcini mushrooms complements the nutty notes perfectly.

Suitable side dishes (to accompany the soup)
If you want to serve the soup as a light main course, baked scallops are a good choice. The delicate sweetness of the scallops goes perfectly with the nut butter foam. Alternatively, you can briefly toast some sourdough bread to add another texture to the soft foam. A few thin slices of pear tossed in butter in the soup enhance the interplay between sweetness and acidity.

The right wine pairing
A full-bodied white wine, such as a barrique-aged Chardonnay, is the best choice here. Alternatively, you could serve a mature Pinot Grigio, which complements the earthiness of the parsnip very well. If you want to stick with sherry, we recommend a dry Amontillado, which goes excellently with the roasted aromas of the nut butter.