Parsnip & Beet Vichyssoise Shooters with Parmesan Crisps
Datingback to the early 20th century, vichyssoise is a sophisticated chilled versionof potato leek soup. In this shooter-sized rendition, we’ve replaced thepotatoes with parsnip and beets to create an earthy technicolor amuse bouche.
Ingredients
- 1 leek
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 454 g (1lb) parsnip, peeled and coarsely chopped
- 200 g (7oz) cooked beets, coarsely chopped
- 3 cups vegetable stock
- 1 cup half and half
- ¾ cup Parmigiano Reggiano, shredded
- Fresh ground pepper
- Greek yogurt, for serving
- Microgreens, for serving
- Violets, for serving
Instructions
- Finely chop the white part of the leek and transfer it to a colander. Thoroughly rinse the leek and set it aside.
- Heat the olive oil in a large pot until shimmering. Add the leeks and a generous pinch of salt. Sauté the leeks over medium-low heat until very soft. About 10 minutes. Stir in the garlic and sauté for 30 seconds more.
- Add the parsnip, beets, and vegetable stock. Increase the heat and bring the mixture to a boil. Cook until the parsnip is very tender. About 15-20 minutes. Taste and season with salt accordingly.
- Transfer the vegetables to a food processor or blender. Blitz on low and slowly stream in the half and half. Once the mixture is smooth, transfer it to a bowl. Cover and let chill for 8 hours.
- Preheat the oven to 400°F. Line a baking sheet with a silicone mat. Place mounds of shredded Parmigiano Reggiano on the mat, using a tablespoon as a guide. Sprinkle each cheese pile with freshly ground pepper and pop them in the oven. Bake for 3-5 minutes. Let cool slightly.
- Carefully take the parmesan crisps off of the mat using a small offset spatula. Place on a cooling rack and let cool completely.
- Take the soup out of the fridge 15 minutes prior to serving. Using a turkey baster, pour the soup into shot glasses. Top each serving with a small dollop of yogurt, micro greens, violets, and a parmesan crisp. Arrange the glasses on a platter and serve.