Sous Vide Parsnip-Pear Soup
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
4 medium parsnips, peeled and cut into ½-inch pieces
1 cup vegetable stock
1 cup diced leeks, white part only
1 pear, peeled, seeded and cut into 1-inch dice
1 stalk celery, finely diced
4 tablespoons unsalted butter
1 clove garlic, thinly sliced
1 bay leaf
Kosher salt and freshly ground black pepper
1 cup heavy cream
Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
Combine the parsnips, stock, leeks, pear, celery, butter, garlic, and bay leaf in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and add the cream. Puree until smooth, about 1 minute. Add additional stock or cream to reach desired consistency.
Season to taste with salt and pepper and serve.