by Chef Deseree Lo

Read our Q&A with Deseree here.

---

For the Soup:

• 2 lbs parsnips, peeled
• Large russet potato,
• peeled 1 medium onion, sliced
• cloves garlic, crushed
• 2 L water
• tbsps canola oil
• 227 g unsalted butter, room temp
• 1 cup heavy cream
• Salt & Pepper for seasoning and to taste

 For Pickled Mushrooms:

• 500 g mixed mushrooms (such as king oysters, shiitake, chanterelle, maitake)
• ½ cup sherry vinegar
• ¼ cup extra virgin olive oil
• 3-4 tbsps canola oil for sauteing
• Salt & Pepper for seasoning and to taste

 For Sunchoke Chips:

• 2 whole sunchokes, skin on and wash thoroughly Oil for deep frying
• Salt for seasoningFor Garnish:
• Chopped chives
• Herb Oil (optional)
• Extra Virgin Olive Oil

Procedures:

1.Peel the parsnips and potatoes and rough chop into even sizes, slice the onions, prepare the garlic and set aside.

2. In a medium soup or stock pot over medium heat, add the canola oil and saute the onions and garlic until translucent, about 5 minutes. Add the parsnips and potatoes and some salt and pepper to season. Stir for 3 minutes.

3. Add the water, bring to a boil and lower to a simmer.

While the soup is simmering, let’s prepare the mushrooms and sunchoke chips

4. In a pan, heat up canola oil over high heat to sauté the mushrooms. Season with salt and pepper. When mushrooms are cooked, transfer into a bowl and add vinegar and extra virgin olive oil. Let cool. Can be stored in a mason jar in the fridge.

5. In a medium saucepan, heat up the canola oil (about 2 cups) to about 350 F. Use a mandolin to thinly slice the sunchokes. When the oil is at temp, fry the sliced sunchokes until golden brown. Stir gently so the chips will not stick together during frying. Drain on a paper towel and season with salt. Let cool.

6. When the parsnips and potatoes from the soup are soft, turn off the heat and add the butter and heavy cream. Stir until the butter has melted.

7. Puree the soup with a handheld blender or with a blender. Blend until smooth. Check seasoning and can add some more water or cream for consistency. Serve immediately or cool down and store in the cooler. Can even freeze the soup and save for a cold rainy day!

To finish: Serve the hot soup in a bowl with the pickled mushrooms and sunchoke chips and top with chopped chives, herb oil and extra virgin olive oil. Even better, add freshly ground black pepper for the zing and spice!