I wanted to create a twist on an old classic and so instead of a rich, cream-based chicken and wild rice soup, I started by making a parsnip puree. From there I added in cooked wild rice and chicken and topped it off with some fresh, green snipped chives.
I'm a huge parsnip fan. There's something about their mellow spiciness that sets them apart from other root vegetables. The texture when pureed was perfect - silky and creamy. I actually used lowfat milk instead of half & half or heavy cream and I didn't miss the extra fat one bit.
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 medium russet potato, peeled and cubed
- 4 medium parsnips, trimmed, peeled and cut into 2-inch pieces
- 1/2 cup dry white wine
- 3 cups chicken stock
- 1 cup milk
- 1 cup shredded, cooked chicken
- 1 cup cooked wild rice, plus more for garnish
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives
Ladle the soup into a blender, pureeing it in batches. Transfer the puree as you go into a bowl. When all the soup is pureed, return it to the pot, and set over low heat. Stir in the milk. Add the wild rice and chicken and cook until heated through. Taste and add salt and pepper.
Spoon the soup into bowls, garnish with additional wild rice and fresh chives and serve.