It’s hard for me to focus right now with the smell of freshly baked pumpkin bread permeating the rooms, but parsnips. Parsnip soup. Focus.
Fall and Winter are really the only times I make soup. I know there are Spring soups and cold soups for Summer, but I’m not the biggest soup fan to begin with. I only have a craving for it when it’s cold or I have a cold. Right now the latter is true, so I want to share a recipe for a soup that’s slightly off the beaten path. Maybe it’s not off your path, but growing up, parsnips weren’t in our regular rotation. I’m not sure I even had them until I was an adult. They’re terrific roasted, where their sweetness seems to almost caramelize. They’re also really good pureed into a soup.
Just a few basic vegetables.
Cut ’em up.
Saute in butter.
Simmer in broth.
Puree with an immersion blender or blender. You could also use a food mill if you want more texture.
Tip – this soup pairs really well with a sharp grilled cheese :)
Creamy Parsnip Soup – Real Simple magazine
- 3 tbsp. butter
- 1 onion, chopped
- 1 lb. parsnips, peeled and cut into 1/2″ pieces
- 4 ribs celery, trimmed and sliced crosswise (leaves for sprinkling, optional)
- 2 cloves garlic, thinly sliced
- 4 cups low-sodium chicken broth
- kosher salt
In a large dutch oven, melt the butter over medium heat. Add the onion and cook, stirring, until softened (about 5 min.). Add the parsnips, celery, and garlic and cook, stirring, until the parsnips are lightly browned (about 8 min.). Add the chicken broth and bring to a boil. Lower the heat and simmer until the vegetables are tender (about 10 min.) Process with an immersion blender or in a blender to puree, adding up to a cup of water to reach desired consistency. Season with salt and pepper to taste. Garnish with the celery leaves.
Yield – 4 servings
The pumpkin bread I just made is realllllllllly freaking good. I’ll try to post it next week!