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Parsnip, Beer & Banana Soup

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At Eugene, Oregon’s modern-French Rabbit Bistro, chef Gabriel Gil is no stranger to cuisine à la biere: Beer mustard and Guinness cookies have both made the menu. Here, he shares the secrets to his best-selling banana-parsnip soup balanced by the bitterness of a Radeberger Pilsner.

Makes: 8

  • 3 pounds parsnips, peeled and diced
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, sliced
  • 1 tablespoon canola oil
  • 12 dates, pitted
  • 1 Granny Smith apple, quartered
  • 5 bananas, peeled and cut into chunks
  • 1 cup dry sherry
  • 1 pint Radeberger Pilsner
  • 1 gallon chicken stock or water
  • 1 pint of heavy cream
  • salt and sherry vinegar


• In a large pot over low heat, sweat the parsnips, onion and garlic in the canola
oil for about 1 hour, or until the parsnips begin to soften.
• Add the dates, apple, bananas, sherry and beer. Increase the heat to medium and cook until liquid reduces by 1/2. Add the chicken stock or water and let reduce by 1/4 the volume. Add the cream and cook 5 minutes more, or until thickened. 
• Using a blender, purée the soup in batches, and pass through a fine mesh sieve. Season with salt and sherry vinegar and garnish with pilsner beer gel


Choose a German Pilsner for this recipe

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