Parsnip, Apple and Vanilla Velouté
From: Executive chef Lukas Gurtner of Sonora Resort
Why I chose this dish:
“For myself, Thanksgiving was a time my mother, father, sister and myself had the chance to enjoy a usual West Coast autumn day with one another. Slightly rainy, beautiful colours starting to form throughout the trees. The smells at that time are so unique and fresh. We would always go for a morning hike through the forest to see what kind of wild mushrooms were starting to arise. I would always remember coming home after and my mother and father would be going through the fridge to see what was around for soup. For me, soup is something that can be made from anything, if it is done properly. Keeping in mind what is in season and what will enhance your soup texturally, as well. This soup I chose was not something we would have often nor even if I could remember ever having as a family. These fond memories though, sharing time with my family while exploring the unforgettable west coast forest and after being able to enjoy a comforting warm bowl of soup while reflecting back is why chose this dish.”
Favourite Thanksgiving memory:
“My most memorable Thanksgiving memory would have to be a few years back. It was the end of a crazy-busy season at Sonora. Myself, Chef Terry Pichor and our team prepared the most extravagant Thanksgiving dinner I have ever had. You name it, we had it! To be able to sit down with the whole kitchen team, morning and night brigade as well as all the dining room staff and to enjoy a few hours together is something I will never forget. Never being able to share any time with one another and to be able to sit down as a team, not thinking about anything other than enjoying each other’s company and some fantastically prepared food. This is something which really took me back and is something I will never forget. In our industry, we spend more time with our coworkers than we do with our family sometimes. Being able to enjoy that meal and few hours with everyone after a crazy summer with continuous laughs and smiles was something truly special for me.” Soup base:
4 lbs parsnips, peeled and roughly chopped
2 lbs local fall apples, peeled and roughly chopped (honey crisp or ambrosia are Lukas’ favourite to use)
1 lb shallots, peeled and roughly chopped
½ lb celery, roughly chopped
3 oz garlic, roughly chopped
7 oz whole cream
4 oz dry white wine
2 oz butter
7 oz vegetable stock
½ fresh vanilla pod (seeds scrapped out) 1 bunch of thyme 3 fresh bay leaves 2 zest of lemon and juice Salt to taste
▶ Take your chopped parsnip, apple, celery, shallots and garlic and slowly sweat off on low heat with your butter in a large pot. Leaving the seeds in the apple is fine as it gives natural pectin and body to your soup base. Place a lid on top and stir every two minutes. Placing a lid over top will produce steam and will prevent your vegetables from burning and sticking to the bottom of the pot. Scrape the seeds from the vanilla pod and add your vegetables, which are cooking. Take the vanilla pod, thyme and your bay leaves and wrap them with butcher’s twine to form a “sachet”. You can add your lemon zest at the same time, but save your lemon juice for finishing. Place your lid overtop again and cook for another 5-10 minutes until your vegetables are translucent. When ready, take your white wine and deglaze your vegetables with this. Cook this down with the lid off until most of the liquid has dissipated. When ready add your cream and vegetable stock and cook for one to one and a half hours on extremely low heat. Make sure to constantly stir this while cooking so your cream does not burn on the bottom. Making sure you have a controlled low temperature is very important. ▶ When cooked all the way through, remove your “sachet” and place into a blender. Depending on the size of your blender you might have to do it a few times. The texture of the soup should be very smooth and velvety in texture. After, pass the mixture through your chinois to prevent any thin chunks or pieces to be in your final product. Season soup with salt and fresh lemon juice. If soup is too thick, you can add some more vegetable stock or milk to fix the consistency. Cooling the soup down overnight and using it the next day is best as I find the flavours have a chance to relax and come together. Again, when reheating, make sure to constantly stir on low heat as you don’t want the soup to stick on the bottom and burn. You can dice some small pieces of apple and parsnip. Simply roast them in a pan with butter and honey for garnish if you would like added texture to your soup. I also serve this soup with crushed smoked almonds.