15th January 2010


Roasted parsnip-garlic soup Ming Tsai Serves 4 INGREDIENTS • 1 pound parsnips, peeled, 1/2-inch dice • 1 head garlic, cloves peeled and left whole • 2 large onions, 1-inch dice • 3 stalks celery, 1-inch pieces • 1/2 cup Gosling’s Black Seal Rum • 1 cup chicken stock, hot • 2-3 tablespoons unsalted butter • Chopped chives, for garnish • 8 crostini from baguette • Kosher salt and freshly ground black pepper • Canola oil DIRECTIONS Preheat oven to 350 degrees. On rimmed baking sheet, combine parsnips, garlic, onion and celery with canola oil to lightly coat. Season with salt and pepper and roast until well-colored, about 30-40 minutes. Have large pot over high heat and add vegetables. Deglaze pot with Gosling’s Black Seal Rum, add chicken stock and bring to a simmer. In batches, transfer contents of pot to blender and blend until smooth. Be sure to remove middle section of lid and vent by holding a thick, folded kitchen towel over hole in lid, allowing steam to escape. Transfer contents to pot, check for flavor and season if necessary. Add butter to finish. Garnish servings with chopped chives and crostini.

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