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Parsnip & Sunchoke Soup

Crush - Seattle, WA
Chef Jason Wilson

Pairs with: Lemongrass DRY Soda

Yield: 16 Oz.

1 LB. FRESH SUNCHOKES, WASHED, PEELED, HELD IN LEMON WATER
1/2 LB. FRESH PARSNIPS, WASHED, PEELED AND CHOPPED IN HALF-INCH CUBES
1 CLOVE GARLIC
1 BAY LEAF
1 1/2 PINTS CHICKEN STOCK
2 SHALLOTS, SLICED THIN
2 TBSP. CHOPPED CELERY
1 SPRIG THYME
2 TBSP. KOSHER SALT
4 OZ. HEAVY CREAM
2 TBSP. BUTTER
1/4 CUP DRY RIESLING WINE

- In a stainless steel or enameled pot, sauté the vegetables in butter on medium heat until they are fragrant and start to sweat.
- Add seasoning and remaining ingredients and sweat another five minutes.
- Deglaze with the riesling and reduce by half.
- Add the stock and cream and simmer for 20 minutes.
- Puree in a blender, strain through a mesh strainer and serve.

A special thanks to Chef Jason Wilson and Crush in Seattle, WA, for their addition to DRY’s recipe collection. To find out more about them, visit www.chefjasonwilson.com.