I first had a version of this amazing winter soup when I was cooking from the book A Boat, a Whale, and a Walrus. The original version is super rich with lots of butter and cream and was a decadent meal for special occasions, but I wanted something I could eat more often without feeling guilty. The result is this much lighter version that still retains much of the creaminess of the original while using much less butter and cream. The soup will get smoother and smoother the more chicken stock you add, so you can tailor it to the texture you prefer. I love to serve it with some hearty whole grain bread you can use to sop up all the soup.
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Preheat a water bath to 183°F (83.9°C).
Place the leek, apples, parsnips and butter in one or two sous vide bags, making sure it is in a single layer. Lightly salt and pepper the mixture then seal the bag and cook for at least an hour.
Once cooked, remove the cooked mixture from the sous vide bag and place in a blender or food processor. Add the chicken stock then blend until smooth and fully pureed. Salt and pepper to taste.
Place a ladle or two of the soup into a bowl then swirl in a spoonful of the heavy cream. Drizzle with the walnut oil, grate some nutmeg on top, then serve.
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