What’s Next for Epicurean Group
An Edible Bay Area Local Comeback Interview with the Co-Founders of Epicurean Group.
Ingredients
Soup:
- 4 tablespoon butter
- 1/4 cup garlic, sliced
- 1 medium yellow onion, sliced
- 2 large shallots, sliced
- 2 1/2 pounds parsnips, peeled and pencil cut
- 3 Fuji apples, peeled and quartered
- 2 quarts vegetable stock
- 1/2 cup cream
- Kosher salt
Garnish:
- 1/2 cup evaporated cane juice
- 1 tablespoon melted butter
- 2 Fuji apples, peeled and cut into wedges
Instructions
For the soup:
Melt butter in a large soup pot over medium heat until it stops foaming.
Add garlic and cook until just fragrant.
Add onion and shallot and cook until just tender.
Add parsnips and apples and cover with vegetable stock. Bring to a boil, then reduce to a simmer. Cook until parsnips and apples are fork-tender.
Remove from heat and puree with an immersion blender. Finish with cream and add salt to taste. Keep warm over low heat.
For the garnish:
Place cane juice in a sauté pan over low heat and whisk in the butter. Add the apples and cook until tender but firm. Remove from heat.
Ladle soup into eight bowls and top with sautéed apples garnish. Serve immediately.
About this recipe
This recipe was provided by Epicurean Group as a part of their 2020 Comeback Story.
Related Stories & Recipes
