If you’ve never cooked with parsnips, don’t wait another minute; they are amazing. Try them roasted, sautéed, as a substitute for mashed potatoes—or in this recipe, a perfect autumn soup that’s so delicious you’ll want to lick the bowl clean. Add oysters and bacon and what’s not to love?
Melt the butter in a heavy-bottomed soup pot over medium heat. Add the onions and cook without letting them brown until they are soft and translucent, about 10 minutes. Add the parsnips and cook for another 15 minutes, stirring occasionally to prevent scorching. Add the apples and cook for another 10 minutes; the apple-parsnip mixture should resemble a compote at this point. Set aside
To serve, mound a heaping tablespoon of the reserved apple-parsnip mixture in the middle of each shallow soup bowl, and top with a fried oyster. Carefully pour more soup around the oyster, and garnish with thyme leaves and a drizzle of smoked olive oil.
© 2010 All rights reserved. Published by Rodale Books.