Gourmondo recently had the opportunity to participate in Seattle Wine and Food Experience's POP! Bubbles + Seafood event! Celebrating the Pacific Northwest's bounty of seafood, Gourmondo's talented chef team created a delicious bisque with Dungeness crab, parsnips, and Granny Smith apples. Read on for the full recipe!

CRAB PARSNIP BISQUE

Yield: approximately 1 quart (4 each 8-ounce servings or 16 each 2-ounce appetizer portions)

• 1 tbl - butter
• 2 cups - parsnips, diced
• 1/2 cup - apple, Granny Smith or Fuji, diced in cider
• 1/4 cup - yellow onion, diced
• 1.5 tbl - shallots, minced
• 1 tsp - garlic, minced
• 1/3 cup - Dry Riesling or Gewurztraminer
• 1/3 cup - apple cider
• 2.5 cup - chicken stock (or vegetable) hot
• 1 tsp - thyme, chopped
• 1 tsp - tarragon, chopped
• 1/2 cup - heavy cream
• To Taste - salt and white pepper
• 1 cup - crab meat
• 3/4 cup - apples, minced
• 4 sprigs - micro radish or chives

Method:

1. Melt butter in a non-reactive pot. Add onions and cook for 2-3 minutes.
2. Add parsnips, shallots, and garlic. Cook about 3-5 minutes while stirring to prevent any browning.
3. Add apples and cook 2 more minutes.
4. De-glaze with white wine, apple cider. Reduce heat and simmer volume until about 1/4 cup.
5. Add chicken stock. Bring to a simmer and reduce heat. Cook for approximately 30-35 minutes or until parsnips have infused and cooked completely.
6. Season slightly with salt and pepper. Place in blender in batches and puree until very smooth.
7. Strain through a fine strainer and check seasoning.
8. Chill or serve at once. Add cream when reheating or at very end.
9. Add crab and apples to each serving bowl.
10. Divide soup equally and garnish with micro radish or chives.