Thursday, January 9, 2014

National Soup Month: Cream of Parsnip and Duck Confit

Celebrate National Soup Month with Cream of Parsnip and Duck Confit Soup!  Yum! 
Et Voila - Executive Chef Claudio Pirollo         

-          3 lbs parsnips
-          5 shallots
-          1 gallon of chicken stock
-          2 oz of butter
-          Thyme, bay leaves, salt and pepper
-          2 confit duck legs
-          1 qt of cream
-          3.5 oz dry sherry


-          Peel and slice parsnips, cut the shallots as well
-          Melt the butter in a large pot, add the shallots and parsnips.
-          Sweat all of the above ingredients without coloration
-          Add thyme and bay leaves
-          Deglaze with the dry sherry and reduce, add the chicken stock and let the mix boil for about 1.5 hours. The mix needs to slowly simmer
-          Then add the cream and let it cook again for about 25 to 30 minutes
-          Blend the mix and slowly strain it through a chinois
-          Aside, de-skin and shred the duck legs and heat until warm
-          Serve the soup hot with the shredded duck confit atop
-          Add a drizzle of olive oil and cracked pepper.

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