The Bite:
Cruisin' for a tricked-out meal? Hook up with this vanilla-nutty parsnip soup with crème fraîche from Chef Josh Adams of June, a new farm-inspired resto a few hours away in Peoria. JA uses local ingredients (mostly from nearby Thunder Valley Organic Farm) to whip up modern American soups, housemade bread and pasta, and sustainably raised meat dishes. Give your taste buds a boost with this creamy recipe.
Parsnip Soup
Serves 4
Ingredients (local or organic whenever possible):
2 Tb butter
1 1/2 lb parsnips, peeled and roughly chopped
1 large carrot, peeled and roughly chopped
1/2 onion, chopped
1 celery stalk, chopped
1 1/2 qt vegetable stock
2 cups heavy cream
1/2 cup toasted pumpkin seeds
3/4 cup vanilla crème fraîche
Melt butter in a saucepan over medium heat. Sauté parsnips, carrots, onions, and celery until the onions are translucent, about 10 minutes. Add vegetable stock and bring to a boil. Simmer 20-25 minutes, or until vegetables are tender. Puree in a food processor. Strain through a fine mesh strainer and return to pot. Stir in cream, bring to a simmer, and remove from heat. To serve, sprinkle pumpkin seeds and add a dollop of crème fraîche.
Parsnip Soup
Serves 4
Ingredients (local or organic whenever possible):
2 Tb butter
1 1/2 lb parsnips, peeled and roughly chopped
1 large carrot, peeled and roughly chopped
1/2 onion, chopped
1 celery stalk, chopped
1 1/2 qt vegetable stock
2 cups heavy cream
1/2 cup toasted pumpkin seeds
3/4 cup vanilla crème fraîche
Melt butter in a saucepan over medium heat. Sauté parsnips, carrots, onions, and celery until the onions are translucent, about 10 minutes. Add vegetable stock and bring to a boil. Simmer 20-25 minutes, or until vegetables are tender. Puree in a food processor. Strain through a fine mesh strainer and return to pot. Stir in cream, bring to a simmer, and remove from heat. To serve, sprinkle pumpkin seeds and add a dollop of crème fraîche.
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