Chef Eric Brennan’s Parsnip Vichyssoise with Poached Cotuit Oysters

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


  • 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


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.