📝 About This Recipe
This sophisticated starter redefines root vegetable comfort through the lens of modern gastronomy, pairing the natural, honey-like sweetness of parsnips with the bold, bitter complexity of roasted coffee. The velouté is aerated to a cloud-like consistency, creating a luxurious mouthfeel that contrasts beautifully with the aromatic darkness of the coffee oil. It is a masterclass in balancing earthy, sweet, and bitter notes, designed to intrigue the palate and elevate any fine-dining menu.
🥗 Ingredients
The Velouté
- 750 grams Parsnips (peeled, core removed if woody, and thinly sliced)
- 2 pieces Shallots (finely minced)
- 50 grams Unsalted Butter (high-quality European style)
- 1 piece Leek (white part only, finely cleaned and sliced)
- 800 ml Vegetable Stock (light, clear, and low sodium)
- 150 ml Heavy Cream (at least 36% fat content)
- 100 ml Whole Milk (for adjusting final consistency)
- 1 teaspoon Fine Sea Salt (to taste)
The Coffee Oil
- 100 ml Grapeseed Oil (or any neutral-flavored oil)
- 30 grams Roasted Coffee Beans (coarsely cracked)
Garnish & Texture
- 1 tablespoon Cacao Nibs (crushed into a fine crumble)
- 1 handful Micro-Celery or Chervil (for a fresh herbal finish)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by infusing the coffee oil: In a small saucepan, combine the grapeseed oil and cracked coffee beans. Heat gently over low heat until the oil reaches 65°C (150°F). Maintain this temperature for 15 minutes, then remove from heat and let steep for another 30 minutes. Strain through a coffee filter and set aside.
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2
In a large heavy-bottomed pot, melt the butter over medium-low heat. Add the minced shallots and sliced leeks with a pinch of salt.
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3
Sweat the aromatics for 5-7 minutes without allowing them to take on any color; they should be translucent and soft to ensure a pale, elegant velouté.
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4
Add the sliced parsnips to the pot. Stir well to coat them in the butter and aromatics, cooking for 3-4 minutes to slightly soften.
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5
Pour in the vegetable stock. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover with a cartouche (a parchment paper lid) to keep the parsnips submerged and prevent evaporation.
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6
Simmer for 20-25 minutes, or until the parsnips are completely tender and yield easily when pressed against the side of the pot.
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7
Stir in the heavy cream and bring back to a bare simmer for 2 minutes. Do not let it boil vigorously, as this can break the delicate emulsion.
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8
Transfer the mixture to a high-speed blender. Start on the lowest setting and gradually increase to maximum speed. Blend for at least 2 full minutes until the texture is completely homogenous and silky.
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9
Pass the velouté through a fine-mesh chinois or sieve into a clean pot. This step is essential for the 'Modernist' texture, removing any remaining fibers.
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10
Return the velouté to a very low heat. If it is too thick, whisk in the whole milk until it reaches the consistency of heavy cream. Season precisely with sea salt.
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11
Just before serving, use an immersion blender at the surface of the soup to incorporate air, creating a light, frothy 'cappuccino' effect.
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12
Pour the velouté into warm shallow bowls. Using a dropper or a small spoon, artfully dot the surface with the coffee oil.
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13
Sprinkle a small 'soil' of crushed cacao nibs in the center and garnish with a few delicate micro-greens and a tiny flake of Maldon salt.
💡 Chef's Tips
Choose smaller parsnips as they are naturally sweeter and less fibrous than the larger, older ones. Always use a neutral oil for the infusion; olive oil's flavor profile is too aggressive and will clash with the coffee. Ensure your stock is light in color—using a dark roasted vegetable stock will turn the velouté a muddy brown instead of ivory. If the soup feels 'flat,' add a tiny drop of lemon juice or white balsamic vinegar at the very end to brighten the earthy notes. To achieve the perfect foam, the soup must be hot (around 70°C) but not boiling when using the immersion blender.
🍽️ Serving Suggestions
Pair with a glass of lightly oaked Chardonnay or a dry, nutty Sherry like Amontillado. Serve alongside a thin, toasted sourdough crisp brushed with browned butter. A side of roasted hazelnuts can provide an extra layer of crunch and earthiness. For a non-alcoholic pairing, try a chilled sparkling apple cider to complement the parsnip's sweetness.