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Chef Chad Burns

Chef Chad Burns’ roots in cooking began in 1987 in his hometown of Ellsworth, Michigan, where he washed dishes at Tapawingo, the restaurant down the ...


You can find Chef Chad Burns at Farmstead Table

Parsnip Soup with Juniper

by Chef Chad Burns

Serves 6

Chef Chad Burns puts spring dug parsnips, their sweet nutty flavor enhanced by a long winter’s nap, to good use in this pureed soup that’s well suited for this warm-during-the-day-but-still-kinda-chilly-at-night time of year. He suggests foraging the juniper berries yourself as the wild ones are more flavorful (and abundant ‘round these parts).

Ingredients

  • 5 pounds of locally-sourced parsnips, peeled and chopped
  • 1 white onion, chopped
  • 1/2 gallon chicken broth
  • 1/2 gallon whole milk
  • 1/4 lb unsalted butter
  • salt and white pepper
  • 10 Juniper berries

Directions

  1. Sweat the onion in butter until tender and not browned. Add the juniper and perfume for about 5 minutes.
  2. Add the peeled and chopped parsnips.
  3. Cover with the chicken stock and milk.
  4. Bring to a simmer and simmer for about 1 hour.
  5. Puree the mixture in blender.
  6. Season with salt and white pepper.
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