Several years ago I
had the MOST AMAZING chilled soup at Muriel’s on Jackson Square in New
Orleans. (The City that holds a piece of
my heart and soul!) I’ve tried four or
five times to duplicate it… I think I’ve finally been successful. This is a wonderfully creamy refreshing soup –
that is lower in calories than you would think.
Serve it chilled as a first course to lunch or dinner on a warm summer
day. Phenomenal!
Ingredients:
2 ½ lbs
parsnips, peeled and sliced into ½” rounds
3 cloves,
smashed
2 chicken bouillon
cubes
8 oz white
mushrooms, sliced
4 oz
shallots, sliced
2 sprigs
Thyme, strip the leaves from the stem
1 - 2
Tablespoon olive oil
1 Tablespoon
butter
5 – 6 cups
chicken stock (I use Rachael Ray or Swanson’s)
2 spoons of “Better
than Bouillon” Chicken (one of your regular spoons from your silverware)
8 oz Fat
Free Sour Cream
Salt &
White Pepper to taste
Optional Garnish: Truffle Oil and/or Chopped Chives
Directions:
Place the
cut parsnips, smashed garlic and bouillon cubes in a soup pot; cover with
water. Bring to a boil; reduce heat and
simmer until fork tender. Approximately
30 – 45 minutes.
Warm the
olive oil and butter in a non-stick skillet; add shallots and mushrooms. Sauté until the shallots are translucent and
the mushrooms are cooked. Just before the mixture is done cooking, add
the thyme leaves. Add a touch of salt
and white pepper to taste.
When the
parsnip mixture is cooked; drain thoroughly.
Place half the parsnips, half the mushrooms, and half the chicken stock
into a blender. Blend until completely
smooth. Pour back into the soup
pot. Repeat with remaining parsnip,
mushrooms and stock. Add more stock, if
necessary to the pot. You want a creamy
mixture – but not too thick.
Return the
soup pot to the heat. Add the “Better
than Bouillon” and heat until it just begins to bubble. Remove
from heat; whisk the sour cream into the soup.
Taste for seasonings and adjust as necessary.
Allow the
soup to cool and then place into the fridge until chilled.
Serve with
sprinkled chopped chives and a drizzle of truffle oil, if desired. Could also serve with a dollop of sour cream.
