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| Maple and Parsnip Soup |  PDF |
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| Developed by Chef Jason Baker, JT Bakers, Greenwich, NY | ||
3 lbs parsnips - peeled & sliced ¼ inch thick
1 large white onion - peeled & sliced ¼ inch thick
8 cups water
1 large bay leaf
1 cup Pure New York State Maple Syrup
1 cup heavy cream
salt/white pepper
Lightly brown parsnips and onions with vegetable oil in sauce pan, season lightly with salt and white pepper.
Add water, maple syrup, bay leaf, and cover. Keep flame low and simmer until tender. Pull out bay leaf and
puree all remaining ingredients until smooth in a food processor.
Pour ingredients back into pot, add heavy cream, and reheat being careful not to boil. Season to taste with
salt and white pepper. Drizzle with maple syrup and serve warm with crusty bread.
Yield: serves 8
©2008
New York State Maple Producers Association
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Last updated August 20, 2008