Recipe by Chef Sean Corea, Fork + Flask at Nage
For the soup
14 lbs parsnips
12 Granny Smith apples
3 gal vegetable stock
Zest of 6 lemons
2 qt coconut milk
1 cup extra virgin olive oil
2 Tbsp kosher salt
1 cup hazelnuts
1 cup parsley, tarragon, sage
4 Tbsp coriander
For the garnish
Hazelnut picada
Cranberries, dried
Directions
In a large stock pot add the oil and sweat parsnips and apples. Add vegetable stock, hazelnuts, herbs, coconut milk and coriander. Bring to a boil and simmer for 1 hour or until the vegetables
are tender. Blend the soup with blender until silky smooth. If necessary, add more vegetable stock to achieve the desired consistency. Add lemon zest and salt to taste.