For this recipe, the root vegetables - parsnips and sweet potatoes - are sweated instead of braised. That way they retain their natural flavor without caramelization. When sweating, be careful not to salt too early -- this will just draw the flavor out. Root vegetables are great for soups because they lend a natural creaminess, cutting down on the amount of cream you need to add. And for an ultra-fine finish, you can always pass your final product through a sieve to ensure enhanced smoothness.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."