Parsnip Soup With Apples And Walnuts From 'Marcus Off Duty'

• 1 tablespoon olive oil
• 1/2 cup walnuts, coarsely chopped
• 1 garlic clove, minced
• Juice of 1/2 lemon
• 1/2 tablespoon walnut oil (see Note)
• 1 apple, cored and finely diced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 3 cups peeled and diced parsnips
• 1 cup peeled and diced Jerusalem artichokes (see Note)
• 2 garlic cloves, chopped
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Kosher salt
• 2 cups chicken broth
• 1 cup heavy cream
• 3 cups water
• Juice of 1/2 lemon
• Freshly ground black pepper

1. Heat the olive oil in a medium skillet over medium heat. Add the walnuts and cook until golden brown, about 4 minutes. Add the garlic and lemon juice and cook until fragrant, about 30 seconds. Drizzle in the walnut oil and remove from the heat. Let cool to room temperature, then stir in the apple, parsley, and tarragon. Season with salt and pepper.
2. Heat the oil in a large pot over medium heat. Add the parsnips, Jerusalem artichokes, garlic, garam masala, cumin, turmeric, and 1/2 teaspoon salt. Cook until the parsnips start to brown, 3 to 4 minutes. Add the chicken broth, cream, and water, bring to a simmer, and cook until the vegetables are tender, about 25 minutes. Working in batches, carefully puree the soup in a blender. Return to the pot and stir in the lemon juice. Taste and season with salt and pepper.
3. To serve, divide the soup among six bowls. Add a spoonful of the apple-walnut garnish to the middle of each bowl.
4. Walnut oil is available in some markets, specialty stores, and online. Store in the refrigerator. Jerusalem artichokes are often called "sunchokes." If you can't find them, replace them with more parsnips.

olive oil, walnuts, garlic, lemon, walnut oil, apple, parsley, tarragon, kosher salt, olive oil, parsnips, artichokes, garlic, garam masala, ground cumin, ground turmeric, kosher salt, chicken broth, heavy cream, water, lemon, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2014/10/parsnip-soup-with-apples-and-walnuts-from-marcus-samuelsson.html (may not work)