Chef Ned Elliot prepares Foreign & Domestic’s Parsnip & Ginger Soup.nRecipe:n5 Parsnips- peeled and cut into 1″ piecesn2oz Fresh Ginger- Peeled and Grated on a Cheese gratern1tbl ea. toasted- Green Cardamom, Black Cardamom, Lucknow Fennel Seed, and Cuminn3 Granny Smith Apples- Peeled, Cored and Chopped in 2″ piecesn1 quart Vegetable Stockn1 Quart Whole Milkn.25 Cup White WinenSalt and Pepper to tastennCombine everything in a large stock pot or sauce pan. Bring to a gentle simmer and cook until vegetables are tender. Remove from heat and equal parts veg and liquid in blender. Puree till smooth. Strain and serve immediately garnish with a teaspoon of Bowfin Caviar.
rhonda lee. lee.