When Matty Matheson thinks of soup, he recalls the comfort of his childhood in Saint John, N.B. – clam chowder, lobster bisque, and the warmth of family meals. In his third cookbook, Soups, Salads, Sandwiches, Matty elevates everyday classics with bold flavours and personal touches.
The Caramelized Maple Parsnip Soup with Sunchoke Chips & Ricotta is a perfect example: sweet, earthy parsnips are caramelized with maple syrup – choose the right grade for optimal flavour (see our guide to maple syrup grades) – topped with crisp sunchoke chips and a dollop of creamy ricotta. “This soup will help you figure it all out on a cold winter day,” Matty says. “It will make you love your life when it’s pitch-dark out at 4:30 p.m. and the ol’ seasonal depression kicks in.” “Sweet, earthy parsnips are caramelized with maple syrup—choose the right grade for optimal flavor (see our guide to maple syrup grades).”
This recipe brings Matty’s approachable, home-cook philosophy to your kitchen – simple ingredients, stunning results, and that touch of personality only Matty can provide. Serve this soup alongside Matty’s Orzo & Goat Cheese Salad.
Matty’s Tip
- Flavour balance: “Parsnips rule. Sunchoke chips rule. Maple syrup is insane. Keep a little bottle up your sleeve like Will Ferrell in Elf,” says Matty.
Learn more about Matty Matheson’s inspiration for his Soups, Salads, Sandwiches cookbook in our full interview.
Caramelized Maple Parsnip Soup With Sunchoke Chips & Ricotta
Ingredients
- 1 cup unsalted butter
- 900 g parsnips peeled and chopped
- 1 onion chopped
- 1 cup maple syrup plus more for serving
- 1 cup brandy
- 6 sunchokes thinly sliced or shaved
- 1 tbsp white vinegar
- 6 cups canola oil for frying
- kosher salt and freshly cracked black pepper
- 1 cup heavy cream
- 1 cup ricotta
- zest of 1 lemon
- 1 tbsp extra-virgin olive oil
- Maldon salt
Instructions
- In large Dutch oven over medium heat, warm butter. Add parsnips and onions and cook, stirring occasionally, until they begin to caramelize, about 10 minutes. Add maple syrup. Guess what? Keep giving it a little stir here and there. We’re trying to create a super-sticky, fudgy, super-caramelized mixture here. This should take about 15 minutes. Watch it closely; it will burn if you don’t keep moving it.
- Next, hit it with the brandy. Flambé. It’s a classic. I’m not liable. Let the brandy cook off, and then add water to cover, about 6 cups. Simmer for 30 minutes.
- While the soup is simmering, make the sunchoke chips. Completely submerge them in water and add vinegar. Let sit for 20 minutes.
- Drain and dry chips. In separate large Dutch oven, heat canola oil over medium-high heat to 360°F. Make sure chips are very dry. Gently lower them into oil with a spider strainer; fry in batches, gently moving them around, until golden brown, 1 to 2 minutes. Never fill the pot up all the way. Remove chips and season them with kosher salt.
- When soup has simmered for 30 minutes, throw in cream. Cook for another 10 minutes, then blend the mixture with a hand blender, or a regular blender also works.
- In small bowl, combine ricotta, lemon zest and olive oil. Add a healthy pinch of Maldon salt and pepper.
- To serve, ladle soup into four bowls and add a large dollop of seasoned ricotta, a drizzle of maple syrup and a few of those delicious sunchoke chips.
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