Chef Eric Brennan’s Parsnip Vichyssoise with Poached Cotuit Oysters

Post360ParsnipVichyChef Eric Brennan embraced “Farm to Table” long before it was the trend. His restaurant, Post 390, is dedicated  to bringing our region’s best  farmers and their seasonal product to his restaurant every month with his popular “Farm to Post” tasting series.  Eric heads out to the fields with the farmers, digs oysters with the oyster farmers, catches fish off the New England coast, and brings this product back to  the kitchen and dining room at Post 390.

Brennan’s appreciation for the local product combined with his technique and creativity are at  the foundation of Post 390.  This popular Back Bay eatery offers a Tavern Menu as well as Lunch, Dinner and Brunch menus.  There is a friendly hospitality at Post 390, with staff and guests sharing neighborhood banter, and appreciating top quality dishes and ingredients.

Seasonal and Savory best describes each dish Brennan brings to the menu. Be it a Whole Roasted Fish to Scituate Lobster Rolls  to the amazing Charcuterie Board to Brandt Beef Short Ribs with Jack’s Abby ‘smoke and dagger beer’ to Deviled Duck Eggs with Prosciutto,  Brennan and his team are turning out beautifully seasoned and seasonal dishes.

A graduate of the Culinary Institute of America, Brennan first came to Boston with The Four Seasons Hotel, and then continued to the Four Seasons in Santa Barbara and Toronto.  But Boston called and he returned, making a name for himself at the much-loved Harvest in Harvard Square.  Now at Post 390 Brennan leads his team in creating fun, tasty, approachable dishes that shout out the seasons.

Chef Eric Brennan’s Parsnip Vichyssoise with Poached Cotuit Oysters


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Serves 4
Meal type Bacon, Celery, Chives, Garlic, Oysters, Parsnips
Season Fall, Spring, Winter

Ingredients

  • 3 T Butter
  • 6 ea Leeks (white part only)
  • 6 medium Parsnips, peeled and chopped
  • 6 medium Parsnips, peeled and chopped
  • 1 rib Celery , chopped
  • ½ medium Onion , chopped
  • 2 cloves Garlic , smashed
  • 2 c Chicken Stock
  • 2 c Heavy Cream
  • Pinch of grated Nutmeg
  • Salt and Pepper to taste
  • 16 ea shucked Cotuit Oysters (or your favorites)
  • 1\2 c shredded Monterey Jack Cheese
  • ½ c finely diced crispy rendered Bacon
  • ¼ c chopped Chives

Directions

1 Trim the green tops off of the leeks and save for another use. Cut leek whites in half horizontally and roughly chop before thoroughly washing in cold water.
2 In a medium sauce pan melt butter and add the leeks, parsnips, celery, onion and garlic. Sweat over low heat until veggies are almost soft.
3 Add chicken stock and bring to a simmer. Let simmer until parsnips are very soft.
4 Add cream and grated nutmeg, remove from heat. Puree soup in blender until smooth, then season to taste with salt and pepper.
5 Heat finished soup to a simmer.
6 Add raw oysters to hot soup and slowly poach over low heat until oyster meat begins to curl at the edges.
7 Divide hot soup and poached oysters into 4 warm bowls and garnish with shredded cheese, crispy bacon and chopped chives.