Name: Cream of parsnip soup with curry mousse and chorizo
Prep time: 20 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 600 oz ofparsnip; 400 oz ofpotatoes; 2 onions (yellow); 50 oz ofbutter; 1 water; salt, pepper; 70 oz ofchorizo (go for the spicy one instead); 12 fl oz ofheavy cream (Whipped cream won't form peaks if you use low-fat cream); 2 yellow curry (or another spice blend: tikka masala, garam masala); 3 egg whites; electric mixer; mixing bowl; Maryse

appetizers creamy soups and clear soups creative cuisine gourmet cuisine heirloom vegetables valentine's day

Updated on 06 February 2025 by

juju

9 reviews 4.73 : Very good

Level

Intermediate

Preparation

20 minutes

Cooking

30 minutes

Here is my recipe for parsnip soup with a curry and chorizo foam. It was after a meal at the restaurant L'Art et du Temps in Toulouse that I decided to recreate my own version of this soup.

This soup is a recipe full of contrasts… The curry and chorizo mousse adds vibrant colors and character to the parsnip and potato combination, without ever overpowering their flavor. There’s also a contrast in textures—between the creamy soup, the light mousse, and the crispiness of the chorizo cubes. Finally, this recipe plays on the temperature differences between the soup and the curry mousse, which is served cold.

These are all the taste sensations awaiting your guests as they savor this original and delicious soup.

In terms of preparation, as you’ll see, the recipe isn’t very complicated. The velouté can be prepared in advance, but I recommend not leaving the mousse in the fridge overnight, as it may partially liquefy. It’s best to prepare it no more than two hours ahead of time, and most importantly, sauté the chorizo cubes at the last minute so they’re nice and hot and crispy!

Thank you in advance for your comments!

For

people

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For the cream soup
21.2 oz of parsnip
14.1 oz of potatoes
2 onions yellow
1.8 oz of butter
1 water
salt, pepper

For the mousse
2.5 oz of chorizo go for the spicy one instead
4 ¾ fl oz of heavy cream Whipped cream won't form peaks if you use low-fat cream
2 yellow curry or another spice blend: tikka masala, garam masala
3 egg whites

Creamy soup
- 1
  Before you start preparing the soup, chill all the utensils you’ll need for the mousse: whipping cream, mixing bowl, and whisks. It’s important that they’re very cold so the mousse sets properly.
- 2
  Slice the onion and sauté it over low heat with the butter in a casserole dish.
- 3
  Meanwhile, peel the parsnips and potatoes.
  Grate the potatoes, and cut the parsnips into cubes about 2 cm in size. Add them to the pot with the onion.
- 4
  Cook for 5 minutes, stirring occasionally. Pour the water into the pot, cover, and cook for 30 minutes.
- 5
  When the cooking time is up, remove the pot from the heat and let it cool slightly, then blend until you have a smooth soup. Season with salt and pepper to taste. Set aside.
Foam and assembly
- 6
  Place the egg whites in a mixing bowl (you can use the yolks for another recipe). Add salt and beat until stiff peaks form.
- 7
  Next, prepare the curry whipped cream: take the utensils and whipping cream out of the fridge and pour them into a well-chilled mixing bowl.
  Add the curry powder and whip the mixture with a cold whisk until it thickens. Don’t overdo it, or the cream will curdle.
- 8
  Gently fold the whipped cream into the beaten egg whites. Refrigerate the mousse so it’s nice and cold when you’re ready to serve it (otherwise it will lose its shape more quickly).
- 9
  Remove the skin from the chorizo and cut it into small cubes.
- 10
  Just before serving the soup, melt the diced chorizo in a skillet over low heat for about 5 minutes, so that it renders its fat and becomes nice and crispy.
- 11
  Divide the soup among several bowls or soup plates, and place a scoop of curry mousse on top of each one.
  Top the mousse with a few cubes of chorizo and serve immediately.