- 8
- 60 mins
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 3/4 pounds parsnips, peeled and chopped (6 cups)
- 3/4 pound sunchokes, peeled and chopped (2 cups)
- 4 garlic cloves, chopped
- 4 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt, plus more for seasoning
- 4 cups water
- 3 cups chicken stock or low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 tablespoon fresh lemon juice
- Pepper
- 1 teaspoon extra-virgin olive oil
- 1/2 cup walnuts, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon walnut oil
- 1 small Bosc or d’Anjou pear, finely chopped
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- Kosher salt
- Pepper
Preparation
Step 1
MAKE THE SOUP
In a large saucepan, heat the olive oil. Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until lightly golden, 5 minutes. Stir in the garam masala, cumin, turmeric and 1 teaspoon of salt. Cook, stirring, until fragrant, 2 minutes. Add the water, chicken stock and cream. Bring to a simmer; cook until the vegetables are soft, 25 minutes.
Working in batches, puree the soup in a blender until very smooth. Pour the soup into a clean saucepan and stir in the lemon juice. Season with salt and pepper.
MAKE THE TOPPING
In a medium skillet, heat the olive oil. Add the walnuts and cook over moderately low heat, stirring, until golden, 3 minutes. Remove from the heat and stir in the garlic and lemon juice. Scrape the mixture into a small bowl and toss with the walnut oil. Cool to room temperature, then stir in the pear, parsley and tarragon; season with salt and pepper. Serve the soup sprinkled with the topping.