recipe – Page 62 – TasteFood

Appetizers, Curing, Denmark, Fish and Shellfish, holiday

Gravlax and Christmas

December 26, 2009July 31, 2014by Lynda Balslev4 Comments

The Danish Christmas season would not be complete without many Christmas Lunches. Christmas Lunch is the ubiquitous term for a multi-coursed feast punctuated by multiple toasts with schnaps, beer and wine. The season for these festive lunches spans the weeks of advent to several days following Christmas day. “Lunch” is actually a misnomer, since these smorgasbords can take place either during the day or evening.

A traditional Danish Christmas Lunch begins with a fish course, followed by meat, cheese and dessert. To me, the fish course sums up the beauty of nordic cuisine: Fresh, minimalist and refined. Herring, fjord shrimp and salmon are served open-faced on various breads (smørrebrød) with garnishes. There are many herring preparations: marinated with dill, folded in curried cream, spiced with wine and cloves. Every family has their own recipe which they think is best. Fjord shrimp are another Nordic delicacy: tiny shrimp the size of a fingernail, painstakingly peeled and artfully arranged in a towering piles on soft white french bread, and crowned with a dollop of creme fraiche and a squeeze of lemon.

My favorite fish is gravlax. It’s preparation and presentation are the essence of Nordic cuisine in simplicity and taste.Salmon is cured over days until it is meltingly soft with a clean taste of the sea. It’s edges are flecked with pepper and dill and tinged with salt, adding a restrained flavor that doesn’t overpower the fish.

Every Christmas I make my own Gravlax which we enjoy on Christmas day or New Years Eve. It’s very easy to prepare. Pay attention to the quality of the fish: It must be very fresh with a good consistency, not too mushy and preferably an Atlantic fish, such as Loch Duart Salmon. To serve, fold a slice of Gravlax on toasted brioche bread. Squeeze a few drops of fresh lemon juice and smear a spoonful of Honey Dill Mustard on the fish. Garnish with a dill sprigs.

Gravlax

Gravlax (gravlaks in Danish and Norwegian or gravad lax in Swedish) literally means salmon in a grave or hole. During the middle ages fisherman would salt salmon and let it ferment by burying it in a hole above high-tide line. Nowadays (unelss you wish to connect with your inner-viking) it’s not necessary to bury salmon in sand, but, rather in salt and sugar and let it sit in the refrigerator. The salmon will cure over several days, during which the salt and sugar will turn into liquid, creating a brine.

Serves a party

One side of salmon, about 3 lbs. (1.5 kg.), with skin, pin bones removed
1 tablespoon white peppercorns
1 tablespoon black peppercorns
10 oz. (350 g.) sea salt
1 cup granulated sugar
1/2 cup light brown sugar
1 cup fresh dill sprigs
1/4 cup Akavit or vodka

Finely grind peppercorns with a mortar and pestle. Mix pepper, salt, and sugars together in a medium bowl. Rub fish all over with salt mixture. Line a long baking pan or dish with plastic wrap. Place half the dill sprigs over plastic wrap. Arrange salmon, skin-side down on dill. Sprinkle Akavit over salmon. Top with remaining dill. Cover with additional plastic wrap, sealing the fish. Place a heavy pan or tray on fish. Weigh down pan with cans or bottles. Refrigerate for 3 days.

To serve, remove fish from refrigerate. Remove plastic wrap. Pour off collected juices and wipe off excess brine and dill. Slice diagonally from one corner of the salmon towards the center of the fillet. Serve with french bread or toasted brioche. Garnish with fresh dill sprigs and honey dill mustard.

Honey Dill Mustard

1/4 cup honey mustard
3 tablespoons cider vinegar
1/2 cup grapeseed oil
1/4 cup chopped dill sprigs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Whisk mustard and vinegar together in a small bowl. Slowly whisk in oil to emulsify. Stir in dill, pepper and salt.

Appetizers, Fish and Shellfish, Soups and Stews

Lobster Bisque – a gift that just keeps giving

December 22, 2009December 1, 2010by Lynda Balslev4 Comments

reprinted from the TasteFood holiday archives

A gift box labelled “Perishable” arrived at our home earlier this week. I had a heads-up on this, because my mother, who lives on the coast of Maine, mentioned she was sending us something edible for the holidays. When the box arrived I was on my way out the door, running late to go into the city with a friend. When the deliveryman handed me the box, I imagined a fruitcake or chocolate. I set the parcel on my kitchen table and hurriedly put on my shoes by the door. Suddenly, the box shifted. I looked up in surprise, and my dog started growling. I hesitated, but the box didn’t move again, and my friend was outside tooting her car horn ready to go. Figuring the contents of the box were just settling, I picked up the box and placed it on a bench outside the front door in the cold air. After all the box said “Perishable.” I would tend to it when I came home.

An hour later my husband called me on my phone. He had arrived home early and discovered the box. Did I know the contents? I paused, knowing something was coming. He continued to tell me that we were the proud owners of 2 new family members. As he explained further it suddenly came to me: They were lobsters. From Maine. Of course.

So now what? I love lobster, but I don’t like to cook them. I face this contradiction every summer when we visit Maine. My husband is understanding and clearly not as conflicted in the lobster department, so generously offered to stun them and boil them before I came home. And when I did I found a platter of freshly cooked lobster. We enjoyed them for dinner, saving and freezing the shells and extra meat to make a bisque. Several days later I cooked the shells, making a rich stock for the base of the bisque to which I added the remaining lobster meat and cream. Served in demi-tasse cups it was a sublime and elegant addition to a holiday party, an extra treat created from the gift that keeps giving.

Lobster Bisque
an elegant addition to a holiday or celebratory dinner

Makes 4-6 portions

2 cooked lobsters

2 tablespoons vegetable oil
1/3 cup (80 ml.) brandy
1 fennel bulb, halved lengthwise, sliced thinly
3 shallots, sliced thinly
2 garlic cloves, cut in slivers
8 black peppercorns
3 tablespoons tomato paste
4 cups water

2 cups heavy cream

Prepare stock:
Working over a large bowl to catch juices, break off lobster tails and claws. Crack tails and claws and remove meat. Chop lobster meat in large chunks. Cover and chill.
Coarsely chop lobster shells and bodies. Place shells in bowl. Reserve lobster juice from the bowl.

Heat oil in a large pot over high heat. Add lobster shells and bodies and sear without stirring for one minute. Stir them and continue cooking, stirring occasionally, until the shells begin to brown, about 5 minutes.
Add brandy, fennel, shallots, garlic and peppercorns. Reduce heat to medium-low. Cook, stirring, until vegetables soften, about 3 minutes. Add tomato paste and water. Bring to a boil. Boil for 20 minutes. Remove from heat and let stand for 15 minutes.
Strain through a fine-meshed strainer, pressing firmly on solids. (Can be made in advance to this point. Cover and refrigerate for up to 2 days or freeze up to one month.)

Add cream to lobster stock. Simmer 10 minutes. Add lobster meat. Stir to heat through.
Serve in bowls or demi-tasse cups.

Crab and Shrimp Bisque:
If lobster is not readily available, you can substitute the lobster with crab or shrimp. In either case, pre-cook the crab or shrimp. Then remove the shells, saving the meat. Cook the shells and follow the recipe as noted above.

Note:
The bisque pictured above has lobster and shrimp meat, since we ate a good deal of the lobster when it was freshly cooked.

Appetizers, entertaining, Fish and Shellfish, Parties

More Easy Holiday Party Food: Smoked Salmon Tartare

December 18, 2009July 31, 2014by Lynda Balslev2 Comments

Smoked salmon tartare is another easy holiday recipe for entertaining. Finely diced smoked salmon is tumbled with rich crème fraîche and moistened with fresh citrus juice. Red onion adds sweetness and crunch while chopped dill and chives brighten and freshen the tartare. If you are feeling extra-fancy, garnish the tartare with salmon roe and serve with champagne, and watch how this easy appetizer morphs into an elegant black-tie hors-d’oeuvre.

Smoked Salmon Tartare

Try to resist the urge to use a food processor for the salmon. The salmon should be small individual pieces rather than a puréed mixture.

Makes about 2 cups

1 pound smoked salmon
2 tablespoons finely minced red onion
1-2 tablespoons freshly squeezed lemon juice
1-2 tablespoons freshly squeezed lime juice
1 teaspoon finely grated lemon zest
1 teaspoon freshly ground black pepper
1 tablespoon crème fraîche or sour cream
2 tablespoons finely chopped fresh dill sprigs
2 tablespoons finely chopped fresh chive ends
Baguette slices
Endive leaves
Fresh dill

Finely chop the smoked salmon in 1/8 inch dice and transfer to a medium-sized bowl. Add red onion, lemon and lime juice, lemon zest and black pepper. Fold in crème fraîche. (The tartare should be moist, but not soupy.)
Tartare may be made up to 8 hours in advance to this point. Cover and refrigerate.
Before serving, gently stir in chopped dill and chives.
Serve tartare with baguette slices or endive leaves. Garnish with snipped dill sprigs.

Appetizers, entertaining, Fish and Shellfish, holiday, Parties

Easy Holiday Party Food: Smoked Trout Mousse Canapées

December 16, 2009July 31, 2014by Lynda Balslev5 Comments

This is another figurative little black dress in the holiday recipe department. Smoked trout mousse canapées are the perfect addition to your repertoire of go-to recipes for easy entertaining. They are effortless to make, delcious to eat and elegant to serve. The results are addictively good: Salty, smoky trout lightened with cream cheese and brightened with fresh lemon juice. Toasted almonds and fresh dill add final crunchy freshness and tip these hors d’oervres into the sublime category. Just like a little black dress, this recipe is classic, popular and unfailingly dependable during the festive party season.

Smoked Trout Mousse

The ingredients keep well in the refrigerator, so they can be purchased in advance and kept on hand for an upcoming party dish or unexpected holiday visitors.

Makes about 1 1/2 cups

8 ounces (250 g.) smoked trout (or bluefish), skin and any bones removed
4 ounces (125 g. ) cream cheese, room temperature
1 small onion, grated with juices
2 tablespoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon freshly ground black pepper
Dash of Tabasco

1/4 cup coarsely chopped toasted almonds
thinly sliced pumpernickel squares or sliced baguette

Garnish:
Dill sprigs
Fresh lemon slices, quartered

Combine all the ingredients except the almonds in bowl of food processor. Process until consistency is light and smooth. (If too thick, add additional lemon juice.) Transfer to serving bowl. Sprinkle with toasted almonds. Serve with thinly sliced pumpernickel squares or sliced baguette. Garnish with additional almonds, lemon slice and dill sprigs.

cake, Denmark, Desserts, holiday, Winter

Mini-Dried Fruit and Nut Cakes

December 12, 2009July 31, 2014by Lynda Balslev2 Comments

This weekend we will decorate and light our Christmas tree. In true Scandinavian fashion, our tree has live candles placed on it. Traditionally, the candles are first lit on Christmas eve (julaften) when Father Christmas surreptitiously arrives during the evening feast and places gifts under the tree. We like to buck tradition, however, and light our candles at least once before the eve. I know, I know, it’s not how-things-are-done, but we just can’t contain ourselves. The tree is just so beautiful all lit up with glowing candles, and we like to share that experience with our friends.

While we decorate our tree we will prepare gløgg and aebleskivers and some other holiday cakes. Some friends will come by, and at the end of the afternoon, when dusk sets in, we will light the candles. While we watch the candles burn down, we’ll enjoy a glass of gløgg along with some sweet treats like these little cakes.

These cakes are lighter and fresher than the traditional Christmas fruitcake. They are studded with dried apricots, raisins and cherries which add a natural combination of sweetness and tartness. I like to make them bite-sized, so there is plenty of room for other treats, and even the wariest fruitcake-eater may be encouraged to have a go at them.

Mini-Dried Fruit and Nut Cakes

You can mix the dried fruit to your taste. I like the combination of tart apricots with sweet raisins.

Makes approx. 24

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground all-spice
1/2 teaspoon ground ginger
1 cup butter, softened
1 1/4 cup dark brown sugar, packed
1/4 cup dark molasses
1 egg
Grated zest of 2 oranges
1/4 cup brandy or rum
1/2 cup finely chopped walnuts
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dried cherries
1/2 cup dark raisins
1/2 cup yellow raisins

Preheat oven to 325 F. (170 C.) Line a miniature muffin tin with paper liners.
Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, all-spice and ginger in a bowl. Stir to combine well.
Beat butter and sugar in bowl of electric mixer until light and fluffy, 3 minutes. Add molasses and egg and mix well. Mix in orange zest. Add flour in thirds, alternating with the brandy. Stir in nuts and fruit. Spoon batter into muffin cups. Bake in oven until cakes spring back to the touch, about 15 minutes. Transfer tin to rack to cool completely. Remove cakes.
Cakes can be made up to one week in advance. Cover and refrigerate until use. Serve at room temperature.

Uncategorized

Danish Gløgg and Aebleskivers

December 7, 2009July 31, 2014by Lynda Balslev5 Comments

It’s the first weekend of advent and I should be in the woods. More precisely, I should be in the woods freezing my toes off, quite possibly in the dark, most likely in the rain. And I’m feeling nostalgic. We lived near Copenhagen for six years before we moved to California. Each year, on the first advent weekend leading up to Christmas, we traveled to my sister and brother-in-law’s farm in a forest in the middle of Zealand. We would spend the afternoon outdoors foraging holly, twigs, pinecones and moss to make Christmas decorations. The weather was often cold and wet, and the sun would set between 3 and 4 in the afternoon. After a few hours of walking in the forest with darkness descending, we would return to the house cold and hungry. Fires would be stoked in the ovens, gløgg would be heated on the stove, and we would claim a space at the long farmhouse kitchen table. Our harvest would be piled in the center, and adults and children would get busy making wreaths, tree ornaments, candle holders and centerpieces. While we did this, we would take turns making batches of æbleskivers, which we dipped in raspberry preserves and powdered sugar and washed down with mugs of steaming gløgg. It may have been cold and wintry outside, but inside everything was warm and toasty.

Now we live in California, and we continue our family traditions from Europe at Christmastime. We still make many of our holiday decorations, and, of course, gløgg and æbleskivers. In fact, I just finished a batch this afternoon, and as we sat in front of the fire with a glass of gløgg it began to rain outside – and we didn’t mind a bit. It was just like Denmark.

Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, æbleskivers are served as a treat throughout the month of December, almost always with a glass of gløgg.

Makes about 20.

1 1/2 cups (360 ml.) whole milk
.6 ounce fresh yeast (1 cake)
2 cups flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 eggs, separated
Unsalted butter
Raspberry or strawberry preserves
Confectioners/powder sugar

Heat milk in a small saucepan until lukewarm. Remove from heat and pour into a medium bowl. Add yeast and let it dissolve.
Combine flour, sugar, salt and cardamon in a medium bowl. Split vanilla bean and scrape seeds into dry ingredients. Whisk the egg yolks into the milk. Add the wet ingredients to the flour. Mix well.
Beat egg whites in bowl of electric mixer until stiff. Fold into batter. Let rest one hour at room temperature.
Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat. Pour batter into each indentation, about 2/3 full. Cook until golden brown underneath, 3-4 minutes. Using a knife or skewer, turn aebleskiver over and continue to cook until golden and cooked through, 3-4 minutes.
Remove æbleskivers from pan, and repeat with remaining batter. Serve æbleskivers with powdered sugar and preserves (and gløgg!)

Note:
An aebleskiver pan is a stovetop pan with 6-8 holes or indentations. While non-stick is available, choose a cast iron pan for best results.

Appetizers, Fish and Shellfish, Main Course

Smoked Salmon Fish Cakes with Yogurt-Cilantro Sauce

December 4, 2009April 8, 2020by Lynda Balslev1 Comment

It’s not a good sign, when it’s early December and I am ready for a time-out. It feels like we are on a holiday train with no stopping until 2010. Don’t get me wrong, I am all for a good celebration, but right now I welcome a cozy night in with no plans, no cocktails and no make-up. On a night like this, I like to make savory, comfort food. One family favorite is Smoked Salmon Fish Cakes. Now to some, this may not be the first comfort food choice to leap to mind, but to me, a salty, crispy, smoky fish cake is the perfect RX for too many holiday engagements.

In my eternal search for the perfect fish cake, I found the best way to get the results I craved was to create my own recipe which had all of the right elements. This ideal fishcake is packed with fish, has little filler and is not mushy. It’s salty and piquant with just a little onion sweetness, bursting with fresh herbs and studded with bits of chile. Dipped in a garlicky Yogurt-Cilantro Sauce spiked with harissa, this dish falls in the addictive category with everyone reaching for more.

Smoked Salmon Fish Cakes

Makes about 16 2-inch diameter cakes

1 1/2 pounds salmon filets, skinned, pin bones removed
1/4 pounds smoked salmon
1 3/4 cup Panko bread crumbs
One small onion grated with juices, about 1/4 cup
2 scallions, ends trimmed, minced
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh cilantro (coriander)
2 tablespoons Greek-style whole milk yogurt
1 tablespoon fresh lemon juice
1 teaspoon Tabasco, to taste
1 teaspoon freshly ground black pepper

Yogurt-Cilantro Sauce (see below)

Prepare:
Combine salmon filets and smoked salmon in bowl of food processor. Pulse to chop without over processing. The consistency should be finely chopped without becoming mushy.
Transfer salmon to a large bowl. Add 1/4 cup Panko breadcrumbs, onion with juices, scallions, parsley and cilantro. Mix with a fork to combine. Add yogurt, lemon juice, tabasco, pepper. Stir to combine.
Pour remaining 1 1/2 cup Panko breadcrumbs in a shallow bowl. Using a soup spoon scoop out a generous amount of salmon mixture. Carefully form it into a plump 2″ patty with your hands. Roll cake in Panko to cover. Place on platter. Repeat with remaining salmon. Add more Panko to bowl if necessary. (Patties can be formed up to 3 hours before cooking. Cover loosely with plastic wrap and refrigerate.)

Heat 2 tablespoons vegetable oil in skillet over medium-high heat. Add fish cakes in one layer. Fry until browned, turning once, about 3 minutes per side. Use a spatter guard to prevent oil from spattering. Transfer cakes to a plate lined with paper towel to drain. Repeat with remaining salmon mixture.
Transfer cakes to pre-warmed serving platter. Garnish with lemon wedges and parsley leaves. Serve with Yogurt-Cilantro Sauce.

Yogurt-Cilantro Sauce:

1 cup Greek-style whole milk yogurt
1 small garlic clove, minced
2 teaspoons freshly squeezed lemon juice
1-2 teaspoons Harissa sauce, to taste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro/coriander

Combine all the ingredients, except cilantro, in a medium bowl. Stir to combine. (Sauce can be made up to 4 hours before serving. Cover and refrigerate.) Before serving, stir in fresh cilantro.

Autumn, Fall, France, Vegetables and Salads, Winter

Frisée and Escarole Salad with Lardons

December 2, 2009June 8, 2014by Lynda Balslev4 Comments

Don’t let the simplicity of this rustic salad fool you. This is one hearty salad that demands respect. Assertive frisée and escarole leaves are tossed with a sharp Dijon-vinaigrette and scattered with crispy lardons (bacon cubes) and croutons.

Frisée and Escarole Salad with Lardons
This salad is inspired by the french Salade Lyonnaise, which traditionally calls for sautéing the leaves in warm bacon drippings and topping the salad with a poached egg. Here is a lighter version which simply browns the croutons in the bacon fat and omits the egg.

Serves 4.

One medium head frisée, ends and outer leaves removed, washed
One half head of escarole, ends and outer leaves removed, washed
6 oz. (180 g.) slab bacon, rind trimmed, cut in 1/4″ cubes
8-12 baguette slices, 1/2″ thick
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

Place frisée and escarole in a large bowl.
Heat a skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crispy golden. Transfer bacon with a slotted spoon to a plate lined with a paper towel to drain. Pour off all of the bacon fat except for one tablespoon. Return skillet to stovetop. Add baguette slices in one layer in batches. Cook over medium heat until golden on both sides, turning once. Transfer bread to another plate lined with a paper towel.

Combine vinegar, mustard, salt and pepper in a small bowl. Slowly pour in olive oil, whisking constantly to emulsify. Pour dressing over salad leaves. Toss to combine. Arrange salad on serving plates. Top with bacon and baguette croutons.

Poultry, Soups and Stews, Thanksgiving

Holiday Timeout: Turkey Vegetable Soup with Swiss Chard

November 26, 2009December 2, 2010by Lynda Balslev1 Comment

I posted this recipe last year between Christmas and New Year when I suffered a food hangover and needed a gastronomic time-out. This soup was the perfect antidote: simple, healthy and fortifying. It handily uses the leftovers from a holiday turkey dinner, adding a satisfying economy to the pleasure of this meal. The broth is clean and light and packed with chunky vegetables. Swiss chard is added at the end for extra depth. During the ever-so-festive excesses of the holiday season, we all need a comforting and restorative dish like this in our repertoire. Consider this recipe an early holiday gift from me to you. Happy Thanksgiving!

Turkey Vegetable Soup with Swiss Chard

Serves 4-6

Try using red Swiss chard – it adds a lovely red hue to the stock as it cooks.

1 tablespoon olive oil
1 large yellow onion, halved lengthwise, cut in thick slices
3 large carrots, sliced 1/2″ thick
4 celery stalks, sliced 1/2″ thick on the diagonal
8 cups turkey stock (see below)
1 bay leaf
1 tablespoon fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
4 cups thickly shredded Swiss chard leaves
2 cups cooked turkey meat, in large chunks

Heat olive oil over medium heat in a large pot. Add onion, carrots and celery. Sauté over medium heat until the vegetables brighten and begin to soften, about 3 minutes. Add turkey stock, bay leaf and thyme. Bring to a boil and simmer, partially covered, until vegetables are tender, about 20 minutes. Add salt and pepper to taste. Stir in Swiss chard and turkey meat. Simmer until chard is wilted. Discard bay leaf. Serve immediately.

Easy turkey stock:

Bones from turkey carcass
1 large yellow onion, quartered
3 garlic cloves, smashed
3 celery stalks, cut in 1″ pieces
2 large carrots, cut in 1″ pieces
2 bay leaves
2-3 thyme sprigs
1 small handful parsley sprigs
1 teaspoon whole black peppercorns

Place all of the ingredients in a large stockpot. Cover with water. Bring to a boil, and simmer, partially covered, 2-3 hours, occasionally skimming any fat. Remove from heat. Carefully drain in a colander placed over a large bowl or saucepan. Strain again through a fine meshed sieve. Cool. Stock can be refrigerated up to 3 days or frozen up to 6 months.

Autumn, Fall, Christmas, Soups and Stews, Thanksgiving, Winter

Kitchen Magic: Cream of Parsnip Soup

November 22, 2009July 31, 2014by Lynda Balslev4 Comments

There were four lonely parsnips in my refrigerator yesterday. Somehow, they missed the chicken dinner I made earlier in the week, when I scattered onions, rutabagas, and potatoes around the chicken while it roasted. The parsnips were meant to be included, but were inadvertently left behind in the vegetable crisper, minding their own business nestled between the gypsy peppers and fennel. It was all for the best.

Yesterday was an indisputable soup day: cold, blustery and rainy. As I surveyed my refrigerator for inspiration, I eyed the forgotten parsnips and instantly knew what I would make – Cream of Parsnip Soup. I found some celery hiding behind the fennel in the crisper, and reached for an onion in my onion basket. And, of course, I had a quart of chicken stock that I made from the aforementioned roasted chicken. With a little cooking and blending, these solitary ingredients transformed themselves into a silky rich soup. Kitchen magic at its best.

Cream of Parsnip Soup

Serves 4-6

The sweet and nutty flavor of parsnip is evened out by the celery and and chicken stock. You can substitute 2 cups chopped celery root for the celery stalks for a softer flavor.

1 tablespoon olive oil
1 small yellow onion, chopped
1 garlic clove, minced
2 celery stalks, diced
3 large parsnips, peeled and diced (about 3 cups)
4 cups (1 liter) chicken stock
4 sage leaves
1 bay leaf
1/2 cup (125 ml.) heavy cream
Salt and freshly ground black pepper

Heat oil in a large soup pot over medium heat. Add onion and sauté until they begin to sweat. Add celery. parsnips and garlic and sauté one minute. Add 3 cups chicken stock, sage and bay leaf. Simmer, covered, until vegetables are very soft, about 25 minutes. Remove and discard bay leaf and sage leaves. Purée soup until smooth in a food processor or with an immersion blender. Return soup to pot and stir in cream. Thin soup to desired consistency with additional chicken stock. Heat gently over medium heat. Add salt and pepper to taste.