Ingredients
- 2 tablespoons olive oil
- 1 cup (1 medium) sliced sweet onion
- ½ teaspoon turmeric (optional)
- ¼ teaspoon ground ginger, or ½ teaspoon fresh (optional)
- ¼ teaspoon ground coriander (optional)
- 3 cups washed, peeled and roughly chopped carrots
- 1 cup washed, peeled and roughly chopped parsnips
- 1 teaspoon kosher salt
- ½ teaspoon finely ground white pepper
- ¼ cup roughly chopped garlic
- 1 cup white wine
- 4 cups homemade or low-sodium chicken broth
- 1 tablespoon freshly squeezed lemon juice (or to taste)
- 4 ounces crème fraîche (or high-quality sour cream, soft goat cheese or Burrata)
- High-quality extra-virgin olive oil (to finish)
- 4 tablespoons finely sliced chives (for garnish)
- Freshly ground black pepper
- Rustic bread from your favorite local bakery
Instructions
First, get all of your ingredients and materials assembled before you start! Trust me, this helps.
Heat a medium-sized (4-quart) saucepan on medium-high heat until hot. Add 2 tablespoons olive oil and quickly add onion. Cook and stir about 5 minutes, until onion is soft and translucent. Add spices, carrots, parsnips, then stir. Add salt, white pepper, garlic and white wine. Cook approximately 5 minutes over medium-high heat. Add chicken broth. Bring the soup to a boil, then lower heat to a simmer. Cook another 15 minutes.
Using immersion or regular blender (Vitamix works the best!), carefully purée the soup until smooth. Return to pot, simmer over low heat, being careful not to boil. Adjust seasoning with lemon juice, salt and pepper. Serve soup hot in warm bowls. Garnish with a generous dollop of crème fraîche, drizzle with extra-virgin olive oil, sprinkle with fresh chives and black pepper. For toast, add finely chopped garlic to extra-virgin olive oil and drizzle over thinly sliced bread. Sprinkle slices with cracked pepper, a pinch of red pepper flakes and toast until crispy. Serve with hot soup. Enjoy!
Note: This could also be a meal in itself if you double the portion size and finish with either some grilled or roasted chicken or some beans or legumes and chopped greens like kale or spinach.
Wine Pairing: Sourdais Chinon Rosé—Loire, France. A richerstyle rosé is perfect with the earthy and vibrant flavors in this soup. Made from Cabernet Franc, the juice sits on the skins for eight hours before pressing, which fosters abundant notes of freshly cut herbs and red berries. The lingering depth and richness on the palate will hold up to the flavors of the garlic toast and earthy root vegetables, while offering a cleansing measure of acidity to complement the crème fraîche. Rosé is Chef Derek’s favorite type of wine so it’s a perfect match. Serve at 40° to 50°. —Matthew Amaral, Grapes & Grains, Barrington, Rhode Island
Recipe courtesy of Derek Wagner, chef and owner of Nick’s On Broadway in Providence and Edible Rhody's 2016 Local Hero: Chef/Restaurant!
