In a saucepan, melt the butter. Add the onions, turnip and parsnip. Over high heat, stir for a few minutes until the onions are coloured and the turnip and parsnip are lightly browned. Add the broth and cook over low heat for 20 minutes. Let rest, then reduce to a purée with a hand mixer (or blender). Over low heat, add the milk and coconut milk. Season with a pinch of nutmeg and a few drops of Pernod. Season to taste. Cook another 10 minutes for the flavours to blend.
Use the same procedure for the carrot soup. In a saucepan, melt the butter, and add the onion and carrots. Over high heat, stir for a few minutes and add the broth. Cook over low heat for 20 minutes. Let rest, then reduce to a purée. Over low heat, add the milk, a pinch of turmeric and season to taste. Cook for 10 minutes on very low heat.
In heat resistant glass cups, pour a ladle of the turnip soup, then very gently pour in a second ladle of the carrot soup. Garnish with a dollop of whipped cream and some purple basil leaves.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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