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Before starting this Parsnip Soup with Balsamic Vinegar Pearls recipe, make sure you have organised all the necessary ingredients.
Peel the parsnips using a vegetable peeler.
Slice the onion. For a more regular, quicker result, we recommend using the 'Alligator' vegetable cutter.
Sweat the onion in the butter.
Cut the parsnips into large cubes.
Add the parsnips to the onions.
Add the whipping cream and water. Season with salt, pepper and nutmeg.
Cover with a lid and cook for 40 minutes.
For the balsamic vinegar pearls: Prepare all the necessary ingredients to make the pearls.
Pour the balsamic vinegar into a small saucepan and place on heat.
Add the agar-agar. We recommend using a digital kitchen scale for optimal accuracy.
Stir to dissolve the agar-agar into the vinegar.
Aspirate the vinegar with a kitchen syringe...
... and transfer into a squeeze sauce bottle, one drop at a time.
Pour vinegar drops into the olive oil. The olive oil should be cold (store 30 minutes in the freezer beforehand).
When the vinegar drops come into contact with the cold olive oil, they immediately set and form pearls.
Skim the vinegar pearls...
... using a perforated spoon...
... and rinse with cold water. Strain thoroughly. Set aside.
When the parsnips are tender, finely mix them into a creamy consistency, using a hand mixer.
If the consistency is too thick, add some extra water. Rectify the seasoning if needed.
Serve the parsnip soup in deep plates.
This soup should be served hot, sprinkled with balsamic vinegar pearls...
... and a few drops of olive oil.