Recipes // Soups // Olive Oil Enriched Parsnip Soup with Lobster- Mushroom Salad, and Glazed Onions

Olive Oil Enriched Parsnip Soup with Lobster- Mushroom Salad, and Glazed Onions

Yield: 6

For the soup:

  • ½ c, olive oil
  • ½ c, Spanish onion, julienne
  • 1 t. garlic, minced
  • 4 c. parsnips, peeled and chopped
  • 2 sprigs, thyme, picked
  • 1 c, white wine
  • ½ c, verjus
  • 2 T, lemon juice
  • Chicken stock, as needed
  • ½ cup, Olive oil, to finish

For the Lobster-Mushroom Salad:

  • 1 ea, lobster, cooked (1 ½ lb lobster)
  • 1 T. canola oil
  • 1 c, hon shimeji mushrooms
  • 1 t. sherry vinegar
  • ½ t. olive oil
  • ¼ t. shallots, minced
  • ¼ t. chives, sliced
  • ¼ t. champagne vinegar
  • ¼ t. mustard oil

Glazed Onions:

  • 6 ea, white pearl onions, peeled
  • 6 ea, red pearl onions, peeled
  • 1 ea, thyme sprig
  • 1 ea, tarragon sprig
  • ½ t, sugar
  • 1 T, butter
  • Chicken stock, as needed

Petite lettuces, for garnish, as needed

Kosher salt

Fresh cracked pepper

  1. For the soup, heat the first portion olive oil over medium heat in a medium sized sauce pan.  Add the onions and garlic, and sweat until soft, about 5 minutes.  Season with salt and fresh black pepper.  Add the parsnips and continue to cook for another 5 minutes to soften partially.  Reseason. 
  2. Add the thyme, white wine, and verjus.  Reduce the liquid over medium-high heat until it is almost completely evaporated.  Add enough chicken stock to cover the soup by two inches.  Bring to a simmer and cook until the parsnips are softened. 
  3. Puree the soup and with the motor running, add the lemon juice and emulsify the remaining olive oil into the soup.  Reseason as needed.  Strain the soup through a fine mesh sieve and keep hot until needed.
  4. For the salad, dice the lobster into bite sized pieces, small enough to fit onto a spoon.  In a small sauté pan, bring the canola oil up to a smoke and add the mushrooms.  Sauté until golden brown.  Season with salt and pepper.  Turn off the heat and add the sherry vinegar.  Chill the mushrooms.
  5. Toss the mushrooms and lobster with the olive oil, chives, shallots, mustard oil, olive oil, and champagne vinegar.  Season with kosher salt and fresh cracked pepper.  Set aside until use.
  6. For the onions, split them lengthwise down the middle and through the root.  Place in a small sauce pan with enough chicken stock to come to the top of the onions.  Add the thyme, tarragon, sugar, and butter.  Season with kosher salt and fresh cracked pepper.  Reduce the liquid until the onions are glazed.  Remove the herbs.
  7. To plate, place a small ring mold in the center of six bowls.  Divide the salad evenly between the bowls and place a few pieces of lobster on top.  Repeat with the onions.  Garnish each plate with a few leaves of greens.  Pour the hot soup around the garnish and serve.
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