Parsnip, pecan and maple soup

Parsnip, pecan and maple soup

By
From
Slow
Serves
4
Photographer
Tara Fisher

It wasn’t until I met the great American chef Thomas Keller that I got a masterclass in using maple syrup. Think of it like olive oil – you get what you pay for in terms of flavour, so it’s worth shopping around. If you can find it, the syrup matured in bourbon barrels is the best I’ve ever tasted. Good-quality maple syrup is tapped directly from the tree by boring a hole in the trunk.

Ingredients

Quantity Ingredient
1kg parsnips
125g pecans
100ml maple syrup
2 litres vegetable or chicken stock
250ml milk
2 fresh tarragon sprigs
sea salt
freshly ground black pepper

Method

  1. Cut the parsnips into into large, evenly sized chunks. Heat a large sauté pan or saucepan over a medium heat, add the pecans and toast for 1–1½ minutes, then tip out half of them and set aside.
  2. Add the maple syrup to the remaining pecans and cook for another minute, stirring well, then add the parsnips and stir. Add the stock and milk, bring to a simmer and cook for 1 hour.
  3. Remove from the heat, add the tarragon, then add to a blender in batches and process to a smooth purée. Return to the pan and heat gently to warm through, then season with salt and pepper. Roughly chop the reserved pecans. Ladle into bowls and serve with a few pecans scattered on top.
Tags:
James Martin
Saturday Kitchen
slow cooking
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