5lbsspring dug parsnipspeeled and trimmed to yield 7 lbs
2cupsdiced leek
2cupsdiced yellow onion
¼cupchopped ginger
1cupsbrandy
1gallonschicken stock
¼nutmeggrated
½cupmaple syrup
Sea salt and fresh ground white pepperto taste
4cupsheavy cream
5scrapings of cinnamon
½lbunsalted butter
Acorn oilto garnish, optional
Croutonspreferably made from rye, lightly toasted to garnish, optional
Instructions
Sweat the onion and leek with the butter, then add the brandy and cook off the alcohol. Add the parsnips and stock and bring to a simmer.
Cook the mixture for 20 minutes or until the parsnips are very tender, then puree the mixture in a high-speed blender and pass through a chinois strainer.
Add the maple syrup, cream, cinnamon and nutmeg, then season to taste with salt and white pepper. Transfer to a labeled container and refrigerate until needed.