Holiday Parsnip Soup - Cornmeal Crusted Oysters & Pomegranate Molasses

Holiday Parsnip Soup - Cornmeal Crusted Oysters & Pomegranate Molasses

December 3, 2015
Prep 0 hours
Cook 0 hours
Ready-in 0 hours


4 pounds parsnips, peeled and cut into chunks
2 onions, chopped
1/3 cup olive oil
3 teaspoons sea salt
3 teaspoons white pepper
8 cups chicken or vegetable stock (more as needed)
2 cups heavy cream
6 tablespoons butter, room temperature
freshly grated nutmeg, fresh herbs (e.g., sage and thyme), and pomegranate seeds
Pomegranate Molasses
Cornmeal-Crusted Fried Oysters
Oil for frying oysters
8 to 10 fresh oysters, drain and pat dry with paper towel
2 eggs, beaten
1/2 cup milk
1 1/2 cups yellow cornmeal
3/4 cups all-purpose flour
1 1/2 to 2 teaspoons cayenne or red pepper
2 teaspoons salt
1 teaspoon black pepper


  1. Preheat oven to 375F.
  2. On a baking sheet, toss parsnips and onions with olive oil and plenty of salt and white pepper. Bake 20 to 25 minutes, turning once halfway through.Transfer parsnip-onion mixture to a large pot with stock. Bring to a boil then add cream. Simmer 10 to 15 minutes until tender. Let cool a few minutes before transferring to a blender.
  3. Puree in blender with butter until smooth and velvety. If the soup is too thick, slowly add a little extra stock at a time until you reach your desired consistency, keeping in mind that the soup should be thick. Reheat in saucepan before serving.
  4. Cornmeal-Crusted Fried Oysters
    1. Heat oil in a heavy pot to 350F. In a small bowl, whisk together eggs, milk, and a pinch of salt and pepper. In another bowl, mix together cornmeal, flour, cayenne, salt, and pepper. Swirl oysters in the milk mixture then dredge in the cornmeal mixture, packing the cornmeal onto the oysters. Fry oysters in oil until browned and crispy, turning once. Drain on paper towels.
    2. To Assemble - Divide soup evenly into bowls and top with an oyster. Swirl in a small amounts of pomegranate syrup. Top with pomegranate seeds and fresh herbs. Finish with a light dusting of freshly grated nutmeg and herb over each bowl.

Recipe Ratings

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