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An almost white soup landscape in which as a little impropriety are swimming the dots and streaks of freshly crushed peppercorns – the perfect introduction to a menu that is devoted to the so-called «Mouches Volantes» with which Hektor Maille had to cope in Antarctica.

500 g parsnips

8 dl light chicken broth

2 or 3 teaspoons black pepper

salt

1. Peel the parsnips and cut into large pieces. Put in the chicken broth and bring to a boil, reduce heat slightly and cook for 30 minutes.
2. Let cool and then give the vegetables once or twice trough a Food mill (with as little holes as possible) or (which is somewhat tedious) press through a fine-mesh sieve. Whisk in 3 to 5 dl water.
   One might be tempted to puree the soup in a blender, which would give her a special smoothness and refinement. Alone, the parsnip, like so many other vegetables, gets quiet bitter when blended like that.
   Those who want the soup to be a little more creamy and white, can dilute it with milk instead of water.
3. Crush the pepper in a mortar, not too finely. Stir it into the soup. Season with salt.
4. Carefully heat just before the meal.

Before we decided to present here a recipe with pepper, we tried out the soup a few times with a vanilla bean (and no pepper at all). The result was very special, the earthy sharpness of the parsnip and the deep sweetness of the vanilla were a quite unique combination. But then we caught a parsnip, which was particularly sweet, our soup at once turned into a dessert avant l'heure, a real appetite killer.

More about the travel adventure of Secret Agent Hektor Maille:

• Episode 14: Deadlock at the South Pole
• Startpage of «Mission Kaki» (with overview map)
• More Recipes of the Secret Agent

In the white expanse of the Antarctic, Hektor Maille was more irritated than usual by the black threads flitting through his view, reminding him constantly that seeing is not an obvious thing, but an act of consciousness. This menu is a tribute to these «floaters»:

• Parsnip Soup
• Chicken Breast «Antarctica» (Steamed with summer truffle)
• Polenta «Mouches volantes» (White polenta with roasted sesame seeds)
• «Floaters» Vanillecreme (with Tahitian Vanilla)

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