Warm up with this recipe from Stewart Woodman’s new book, Shefzilla: Conquering Haute Cuisine at Home.

Parsnip and Sage Soup

Makes about 1 1/2 quarts; serves 6-8

1 tablespoon canola oil

1 1/2 pounds parsnips, peeled and chopped

18 Arabica coffee beans

1/2 cup sake

1/3 cup heavy cream

5 cups water

2 teaspoons salt

8 sage leaves

1. Add canola oil to a medium saucepan and heat on low; add parsnips and cook until lightly caramelized, about 30 minutes.

2. Add coffee beans and sweat 5 minutes. Add sake and turn heat to high; reduce until almost all liquid has evaporated, about 2 minutes. Add cream, water, and salt; bring to a boil and simmer 10 minutes. Remove from heat and add sage.

3. Working in batches, place soup in container of electric blender, cover and process until smooth. Strain, discarding solids, and serve.