Introduction

This Scottish Grilled Parsnip and Whisky Soup is a silky and flavorful dish infused with the smokiness of the grill and the warmth of whisky. By grilling the parsnips on the Arteflame, we enhance their natural sweetness and develop beautiful caramelized notes that add depth to the soup. This hearty, smoky, and slightly boozy recipe is perfect for chilly evenings, offering a taste of Scotland in every spoonful.

Ingredients

• 6 large parsnips, peeled and halved
• 2 tablespoons unsalted butter, melted
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken stock
• 1/2 cup heavy cream
• 1/4 cup Scotch whisky
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste
• Fresh chives for garnish
• Extra butter for grilling

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over top of the oil-soaked napkins.
3. Light the napkins and allow the fire to burn for about 20 minutes until the cooktop is evenly heated.

Step 2: Grill the parsnips

1. Brush the parsnip halves with melted butter and season with salt and black pepper.
2. Place them on the hot flat cooktop, closer to the center for a deep grill mark.
3. Grill for about 10-12 minutes, turning occasionally, until they are caramelized and softened.
4. Remove the grilled parsnips from the grill and set them aside.

Step 3: Sauté the aromatics

1. Add a little butter to the flat griddle cooktop.
2. Sauté the chopped onion and garlic on the griddle, moving them to a cooler area if necessary to avoid burning.
3. Cook until they are soft and fragrant.

Step 4: Blend the soup

1. Transfer the grilled parsnips and sautéed onion mixture to a large heatproof bowl.
2. Add the vegetable or chicken stock.
3. Use an immersion blender to blend until smooth.

Step 5: Finish the soup on the grill

1. Transfer the blended soup to a heatproof container and place it on the outer edge of the flat cooktop to warm.
2. Stir in the Scotch whisky, heavy cream, and thyme.
3. Cook for an additional 5 minutes until heated through.
4. Adjust seasoning with salt and black pepper.

Step 6: Serve

1. Ladle the soup into bowls and garnish with chopped chives.
2. Serve immediately and enjoy.

Tips

• Use the best quality Scotch whisky for a deeper, richer flavor.
• Grill the parsnips until they have noticeable char marks to enhance the smokiness.
• Adjust thickness by adding more or less stock.
• For extra creaminess, blend in additional butter at the end.
• Stir occasionally when heating the soup on the grill to avoid scorching.

Variations

1. Spiced Whisky Soup: Add a pinch of cinnamon, nutmeg, and ginger for a spiced version.
2. Vegan Option: Replace butter with olive oil and use coconut cream instead of heavy cream.
3. Smoky Bacon Infused: Grill bacon on the Arteflame and crumble it into the soup.
4. Roasted Carrot Addition: Grill carrots along with the parsnips for a sweeter depth.
5. Cheesy Delight: Stir in a handful of grated cheddar right before serving.

Conclusion

Scottish Grilled Parsnip and Whisky Soup is a rich and smoky dish that showcases the depth of flavor of the Arteflame grill. Each bite is infused with the grill's caramelized smokiness, making this dish the perfect comfort food for cold nights. Whether you enjoy it as a starter or a main dish, this soup is sure to impress your guests with its bold flavors and silky texture.

Best pairings

• Serve with crusty grilled sourdough brushed with butter.
• Pair with a glass of single malt Scotch whisky for an authentic experience.
• Enjoy alongside grilled salmon or smoked cheese for a well-rounded meal.