In Atlanta's Old Fourth Ward, Last Word combines the talents of chefs and friends Eddie Russell and Matt Palmerlee for a chef-centric, ingredient-focused take on tapas dining with subtle nods to Middle Eastern tradition. In this silky, pristine soup, we find a nutty richness met by the slight tang of lemon that whispers of another land.
cheese cloth
kitchen twine
2 fresh bay leaves
small handful of fresh thyme, de-stemmed
1 lb. parsnips, peeled and halved lengthwise
1 Tbsp. honey
salt to taste
1 Tbsp. olive oil
2 small yellow onions, diced
1 small celery root, peeled and diced
8 cups vegetable stock or water
1 lemon, zested and juiced, divided
2 cups heavy cream
1/2 tsp. curry powder
1/4 cup yogurt
Preheat oven to 350F.
With the twine and cheese cloth, wrap and tie off bay & thyme into a bouquet garni.
In a large bowl, evenly coat the parsnips with honey and lightly season with salt. Spread evenly on a baking sheet and roast until tender and caramelized, 30 - 45 minutes. Remove and dice when cool enough to handle.
In a large pot on medium heat, heat oil and add diced onions. Sweat until translucent. Add the celery root and cook until tender. Add parsnip, bouquet, and zest stirring to combine. Add the stock and cook for 30 minutes on low to medium heat. Add heavy cream and remove from heat.
Puree in a blender and pass through a fine mesh strainer. Season to taste and serve immediately or let cool and store in airtight container for up to 5 days.
Stir together curry powder and yogurt. Serve the soup with small dollop of yogurt.
Recipe by Matt Palmerlee and Eddie Russell, co-Executive Chefs at Last Word
Pottery by Erica Lackey