Parsnip Soup with Smoked Bacon and Sage Brown Butter Photo courtesy of Marion Golden

Parsnip soup with smoked bacon and sage brown butter
3 parsnips, peeled and roughly chopped
1 large onion, peeled and roughly chopped
4 sticks celery, roughly chopped
6 cloves fresh garlic
3 quarts chicken or vegetable stock
½ quart heavy cream
4 tablespoons extra virgin olive oil
Kosher salt and fresh ground black pepper
¼ pound whole, unsalted butter
Fresh sage leaves
4 tablespoons rendered smoked bacon lardons

Gently sweat the onion, celery and garlic by cooking in olive oil on medium heat until vegetables are translucent without any caramelization. Add parsnips, followed by chicken stock and heavy cream and bring to a boil. Reduce heat back to medium and simmer for 30 to 45 minutes until vegetables are tender. Remove from heat and puree in a blender until very smooth. If necessary, strain through chinios, a fine mesh strainer. Season to taste with salt and pepper. Set aside.

To create the sage brown butter, cook a quarter pound of whole unsalted butter and fresh sage leaves on medium to high heat until the butter begins to take on a nutty aroma and a golden brown color. Serve 8 ounces of soup in a soup bowl and garnish with ½ tablespoon of rendered bacon pieces and ½ tablespoon of brown butter. Serves eight.

Recipe courtesy of Food Studio. Located in a stylishly renovated factory loft in Atlanta’s historic King Plow Arts Center, Food Studio features creative regional American cuisine and an award-winning wine list.

Zen Toddy

Zen Toddy
1 ounce ZEN Green Tea Liqueur
6 ounces hot water
Lemon wedges

Pour ZEN Green Tea Liqueur into a cup of hot water and ­garnish with a lemon wedge.

Zen Latte

Zen Latte
1 ounce ZEN Green Tea Liqueur
3 – 4 ounces steamed milk
Edible rock candy or caramelized ginger
Matcha green tea powder

Pour ZEN Green Tea Liqueur into a mug and top with steamed milk. Garnish with rock candy or caramelized ginger and sprinkle with Matcha powder.

Recipes and photos courtesy of ZEN Green Tea Liqueur.