Source: Mark Ayers, Hyatt Regency Monterey Resort & Spa.

This recipe was demonstrated on March 14, 2009.

Serves 4

INGREDIENTS

Parsnip soup
2 tablespoons vegetable oil
¼ yellow onion, chopped
1 garlic clove, minced
½ shallot, chopped
1 pound parsnips, peeled and diced
¼ cup white wine
1 quart chicken stock
½ cup heavy cream
Small pat of sweet butter
Salt and pepper, to taste
1 bay leaf
5 cloves
1 star anise
¼ tablespoon fennel seed
Fresh grated nutmeg, for garnish

Carrot emulsion
3 pounds sweet carrots
2 cups grape seed oil
1 cinnamon stick

To finish
4 oysters (one per person)
4 ounces flour (I like to use Wondra flour)
2 tablespoons butter (I like to use clarified butter)

PREPARATION

For parsnip soup

1. Heat a sauce pan large enough to hold all vegetables and liquid over medium-high flame, add oil and sauté onions, garlic and shallots in oil till translucent; do not allow to color. Add parsnips and sauté gently, continuing to be careful not let vegetables color.  Add wine and stock and bring to a simmer.  Place bay leaf, star anise, clove and fennel in cheese cloth and add to the pan. Simmer until vegetables are tender, approximately 30 minutes.
   
   
2. Remove spice sachet and add cream and butter. Blend (in batches if needed, should only come up ½ way to the top of blender) and pass through a mesh strainer to create a smooth textured soup. Taste and adjust seasoning with salt and pepper. Add grated nutmeg to taste.

For carrot emulsion

Peel carrots and juice in a vegetable juicer.  Pour juice into a saucepan, add the cinnamon stick and slowly reduce by ¾ over low heat. Whisk in the grapeseed oil and pass through a chinoise.

Photo by Barry Jan.