The chestnut and parsnip soup was served by Ruth Bader Ginsburg at the Swiss Embassy in Washington. It’s delicious and it’s easy!
If music softens morals, then cooking promotes diplomatic relations. This can be confirmed by Martin Dahinden, a former Swiss ambassador to Washington and a gourmet. In 2016 he published Secrets of Swiss Cuisine, collection (in German and English) about Swiss dishes and chefs who have gone down in history. The diplomat also passed on, in a more confidential manner, a recipe served by Ruth Bader Ginsburg at the embassy: parsnip soup with chestnuts. The Supreme Court Judge loved it!
Ingredients for 4-6: ½ tbsp butter, 2 medium parsnips, 2 celery stalks, 2 apples, 250 g roasted chestnuts (can be frozen), 5 dl chicken stock, 120 g goat cheese, salt and freshly ground pepper, 30-60 ml cream, 4 slices of bacon.
Fry bacon until crispy, wipe off grease with absorbent paper, set aside. Melt the butter in a saucepan, add coarsely chopped parsnips and celery, salt and pepper a little. Cook over high heat, stirring occasionally, until vegetables are browned but not charred, 4 to 6 minutes. Add diced apples and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the crushed chestnuts, pour in the broth and bring to a boil. Cook for 5 to 10 minutes.
Remove from heat and puree in a blender until creamy. Add goat cheese, stir until it dissolves into the soup. Reheat gently just before serving. Garnish with a swirl of cream and crispy bacon.
Cecile Collet since 2010 he has been working as a journalist in the Vo section. It covers, in particular, news about wine and gastronomy. She is also responsible for the “Portraits” section.