A few months back, I started planning what I’d be writing this spring in the Food & Wine department. One of the things on the list was MAPLE SYRUP. Being born and running wild in the beautiful province of New Brunswick lets you in on my connection. The province is known for producing really, really nice people, potatoes (have ya heard of McCain Superfries?) and well, maple syrup.
New Brunswick is the only official province in Canada that is bilingual (fun fact) and is also known for its massive Nor’easters. Think Yetis and snowshoes. Despite this high frequency of crazy weather, every spring, sure as sugar the maple trees release their sugar.
I always get a chuckle when I tell my maple syrup story, so here goes: Many moons ago, on a starry moonlit night, an owl whoot whooted from his branch in the orchard as he looked down at two University of New Brunswick Forestry Students who were apprenticing with Uncle Vinny. They were receiving instructions about tapping maple trees, when out came, a screech so terrifying that the owl is still on the missing persons watch list.
First-hand details remain to this day a secret, but some bits of the story have been whispered about at my family get-togethers. During one of those idyllic family din-dins, wine glass in hand I found myself beside Uncle Vinny. We started talking about his farm and how he manages to get it all done. Since I was young and single at the time, a fact that usually directed all my conversations, I asked Uncle Vinny if his students were cute. He looked at me with big eyes and said, “Why would it matter if they are cute? They can’t even tell a maple tree from their behinds!” That’s typical dinner table conversation right there.
I now live in the way too civilized and serious province of Ontario where we have to be reminded that french fries come from potatoes (I’m talking to you, McDonald’s) and where the most global thing we think about is the 2 inches in front of our face. I’ve been missing a simpler time my misspent youth seems like a Little House on the Prairie re-run.
Winters can be hard for a maritime-dreamer as myself. The calendar may say APRIL, but we always get a crazy snow storm. Everyone and thing are going cuckoo for Spring. I thought, ‘just cause you ain’t in the maple forests anymore, Miss, don’t mean you can’t see for the trees – Create Your Own Spring Gurl!’
That’s right buttercup, I gathered up some soothing and tasty veggies and created this soup. MAPLE, CARDAMOM, APPLE + PARSNIP SOUP AND A SPRING WINE PAIRING. This was one of the most simple things I’ve ever created. I want you to be prepared for how seriously easy it is. Chop and measure everything first or else this will get so ahead of you.
Maple, Cardamon, Apple & Parsnip Soup Plus Wine Pairing
Ingredients
- 1 tbsp Butter unsalted
- 1 tbsp olive oil
- 2 shallots finely chopped or diced
- 4-5 apples royal Gala, honeycrisp, or Fuji; peeled, seeded, and diced
- 2 pounds parsnip typically this will equal 2 bags. Peeled and diced
- 1 tbsp cardamon
- 1 tbsp maple syrup
- 4 cups vegetable stock or broth
- Sea Salt to taste
Instructions
- In a large skillet or Dutch oven pan, over medium heat melt butter and olive oil until a light foam forms on the surface.
- Add shallot and cook until tender. Approx. 3 minutes.
- Add parsnip and cook, stirring occasionally. Approx 5 mintues.
- Add sea salt
- Add apples, maple syrup, and sprinkle with cardamon, then stir to combine.
- Cook gently for 5 - 6 minutes
- Add stock/broth and bring to a boil for 1 minute.
- Turn heat to low and simmer for 10 - 15 minutes.
- Let cool.
- Add to blender and puree until smooth. Add water or broth to create your texture preference.
- Serve with an apple slice and a little sprinkle of cardamon.
Notes
The mystery of the UNB Forestry students still pops into the headlines from time to time. Uncle Vincent taught me a really great lesson that winter night long ago.
To sticky situations and sweet solutions,
Wallace River Revival
I’m cracking up! Great story telling 🙂 That soup looks absolutely delicious. It’s absolutely Spring here, today I was out weeding in the garden and inhaling my as yet un-bloomed peonies, but since our weather can become gloomy and wet at a moment’s notice, this soup sounds like a good one to try.
I am so glad to hear that it is ABSOLUTELY Spring there, I am so jealous. You are right Francine, this soup is perfect for this time of year and I can’t even stress how easy it is to make.
Enjoy your garden and the peonies (I’m in agony, ha,ha) and all the great weather you can get your hands on.
First things first – LOVE the soup. I love parsnip soups, and the combination of apple, cardamom, and male syrup sounds AMAZING.
Second – I love your story. It reminded me of a forestry story of my own. About 10 years ago when I was in the middle of my Master’s degree, I was taking a course in Forest Entomology (my MSc. was about butterflies). I was sitting with my friend, a marine biologist also taking the course to fulfill some requirements. We were surrounded by forestry majors, most of whom seemed a little disinterested in the material. The professor (an Entomologist) flashed a picture up on the screen and said “Hey, what kind of tree is this anyway?” Somebody in forestry said it was some kind of spruce, and there was a murmur of assent. A moment later my friend (the marine biologist) pitches in, just loud enough for everyone to hear “Isn’t that a Douglas Fir?”
Sure enough. So yeah, maple trees from assholes indeed.
OMG, Sean I’m so glad you have a story to go with mine. What a riot!
Forest Entomology to Food Blogger????? I want to know more…how about my leap. Cancer detector to Sommelier!
Life is such an interesting journey isn’t it?
I can’t tell you how much I enjoyed your comment and that you took the time to share such a great story. I’m glad we had a chance to have a ha,ha all the while being in the serious undertaking of Food blogging. What a great gig!
I hope you have an awesome week Sean.
You’re story is tooooo funny. Northern Ontario girl here too, I feel your pain about the late spring. However, today was BEAUTIFUL!! I hope you enjoyed it too.
I’m looking forward to trying this soup. But not today, today is a BBQ day for sure!
Diane, it is so great to get a comment from you. You are so right! today is BEAUTIFUL and I’m so glad we both had a chance to enjoy it. Life is good. I’d love to hear your feedback about the soup if you have a chance to try it.
Have a good one, Kellie
What a delicious soup! The cardamom is lovely with the parsnip. I have a big collection of soup recipes – they are so great for work lunches – but only one parsnip soup. It is a heavier fall/winter kind with carrot & curry. This truly is an early spring soup. We had it as a first course for Sunday dinner with a pinot gris (but not Angel’s Gate unfortunately), and then I added some protein and have been taking it to work. Reheats great. Definitely adding it to my recipe box!
I’m laughing so hard, Kellie. I think I love your Uncle Vinny. That soup looks absolutely deelish. Abso-frickin’-lutely.
I have to say Elen, this soup is all that and more. If you try it please let me know.
Yeah, Uncle Vinny (Vincent) is a character all right. He used to bring homemade wine to dinners and it was so potent that we’d have to make an announcement. “If anyone has anything sensible to say, you’d better do it now.”