It’s not easy to change your menu 12 times a year to highlight ingredients in accordance with their season, but that’s part of chef/owner Jeff Osaka’s vision, and practice, for his 18-month-old Twelve restaurant.
It’s especially tricky come January, when, well, let’s face it, there’s not a lot in season.
Osaka’s answer to winter’s spare bounty include slow- roasted pork shank, a polenta cake with orange, and this velvety parsnip soup, a guaranteed knockout at your wintertime table.
Think you don’t like parsnips? Rethink. Their sweet, soft earthiness is at once homey and sophisticated. Bonus: Parsnips are a good source of vitamin C, folate, potassium and calcium. Double bonus: They’re cheap.
Choose fat, medium-length parsnips that are evenly colored (no spots) and firm to the touch. Avoid cracked or withered parsnips.
Parsnip Soup
Recipe by Jeff Osaka. Makes 8 servings, one cup each.
Ingredients
1/2 tablespoon olive oil
2 stalks celery, diced
1 large onion, diced
3 1/2 cups peeled, chopped parsnips (about 10 small)
1/2 cup white wine
1 1/2 quart vegetable stock or chicken broth
1 teaspoon salt
1/2 cup half-and-half
1/4 stick butter
Instructions
Heat olive oil in a large soup pot over medium-low heat. Add celery, onion and parsnips. Cook, stirring occasionally until onions are translucent, about 5-7 minutes. Add white wine, stir well, and bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half, about 10 minutes.
Add vegetable stock and salt and bring to boil. Reduce heat and simmer gently, slightly covered, until parsnips are completely tender, 30 to 45 minutes. Remove from heat and allow to cool slightly.
Puree soup in blender in small batches. (Be careful, liquid is very hot. Do not overfill blender. Hold down lid with kitchen towel and start blender at lowest speed, increasing gradually.)
Strain into clean pot of equal size. Whisk in half-and-half, butter, and reheat gently over low heat. Taste and adjust seasoning before serving.
Note: Quantity of half-and-half or butter may be reduced or omitted to cut down on fat or keep soup vegan.
