Over a week ago, I took a beautiful drive up to Whistler and stayed the weekend. My time there was filled with a lot of fun – dining, spaing and sking. I had the opportunity to catchup with old friends that I previously worked with at a tech startup a few years back. Nicole, now from Florida gave me a shout and invited me to stay with her at Chateau Fairmont Whistler and I felt spoiled. Nice hotel and great fine dining.
After being outside for the day enjoying the snow and blue skies, I went for dinner at The Wildflower Restaurant in The Fairmont and ordered the soup of the day, which was a Parsnip & Turnip Soup with Bacon.
I have to give kudos to the waiter. Chris, the waiter was extraordinary because he was probably one of the first servers ever who provided me with the most detail when asked about what was in the soup. He came back to me with a full list of ingredients from the chef. Normally when I ask at a restaurant, I get a two main ingredient answer, which shows no effort what-so-ever.
The following are the ingredients Chris shared with me: parsnip, turnip, onion, maple syrup, potato, celery root, bacon, thyme, salt and pepper, garlic, lee & perons, butter
Chris did not give me the measurements but I am going to take a guess at them and perhaps try to make this soup in the near future,
Parsnip and Turnip Soup Ingredients (Estimate of measurements from my soup making experience):
- 1/4 cup bacon, chopped
- 2 tablespoons butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups parsnip, chopped
- 2 cups turnip, chopped
- 1 cup potato, chopped
- 1 cup celery root, chopped
- 2 tablespoons maple syrup
- 1/2 teaspoon Lee & Perons
- 6 cups Vegetable stock
- 2 tablespoons thyme, finely chopped
- salt and pepper
- Chop the bacon into small pieces and cook it over very medium-low heat in a heavy bottomed pan.
- Reserve the bacon on a plate with paper towel, leaving about a tablespoon of bacon fat in the pan to saute the onions.
- Add the butter to pan, saute onions and garlic for about 5 minutes, or until onions are translucent.
- Add parsnip, turnip, potato, celery root to the pan, saute, stirring occasionally, and cook for about 8 more minutes.
- Add the bacon pieces, maple syrup, lee and perons, thyme and the vegetable stock, bring to a boil, and then reduce the heat. Cover the pan and simmer until the root vegetables are soft (30 minutes). Check the soup occasionally to see if more liquid is needed; the lentils should be covered.
- Turn stove off and puree.
- Add the salt and pepper (to taste) and serve.
- Ladle in serving bowls, garnish with fried root vegetables