Parsnip and Cauliflower 'Vichyssoise' With Gremolata 8.000

Deb Lindsey for The Washington Post

Sep 11, 2016

You'll be surprised how little dairy is used in this creamy cold soup. The topping provides a bright, crunchy counterpoint.

Be sure to use a light-colored vegetable broth, so the soup remains pale.

The soup can be served chilled or heated.

Make Ahead: The soup must chill in the refrigerator for about 4 hours before serving. The gremolata can be refrigerated in an airtight container for up to 2 days.


Servings:
8 main-course or 12 appetizer servings; makes 10 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 main-course or 12 appetizer servings; makes 10 cups

Ingredients
  • For the gremolata
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup plain panko (Japanese bread crumbs)
  • Sea salt
  • Freshly ground black pepper
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon minced fresh chives
  • For the soup
  • 2 medium leeks
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium-to-large parsnip, peeled and coarsely chopped
  • 1 medium head cauliflower, cored and cut into medium florets
  • 1 teaspoon chopped fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • 7 cups no-salt-added vegetable broth (see headnote)
  • 1/4 cup heavy cream

Directions

For the gremolata: Melt the butter in a small saucepan over low heat. Stir in the oil, then add the panko and toss until the crumbs are completely coated. Toast the crumbs, stirring constantly, for 3 to 5 minutes, until golden brown. Season lightly with salt and pepper. Let cool for at least 10 minutes, then add the lemon zest, parsley and chives, tossing to incorporate. The yield is 1/2 to 3/4 cup.

For the soup: Trim the dark green sections from the leeks and reserve for making vegetable broth, if desired. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry and cut crosswise into 1/2-inch pieces.

Melt the butter in a large stockpot over low heat. Stir in the oil and leeks; cover and cook for 10 minutes or until the leeks are tender. Add the parsnip, cauliflower and thyme. Season lightly with salt and pepper.

Add the broth, stirring to incorporate. Increase the heat to medium-high and bring to a boil, then reduce the heat to low, cover and cook for 30 minutes or until the parsnip and cauliflower are tender. Remove from the heat, uncover and let cool for about 5 minutes.

Use an immersion (stick) blender, or work in batches using a food processor, to puree the mixture into a smooth soup.

Return it all to the pot over low heat. Stir in the cream. Taste, and add salt and pepper as needed.

Ladle the soup into mugs or bowls; top each portion with a small spoonful of the gremolata.

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Recipe Source

Adapted from "Soup Swap: Comforting Recipes to Make and Share," by Kathy Gunst (Chronicle Books, 2016).

Tested by Carolyn Stanek Lucy.

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