Friday, January 19, 2007

Roasted Parsnip Soup

Parsnip soup varies from a creamy potato soup but is just as warm and creamy and perfect for the cold, wet weather we are having in Arizona.

Roasting the parsnips is important for flavor, although cut up parsnips could be simmered in broth until done and then pureed.

Parsnips are a great winter vegetable, and some of my favorite food blogs are cooking up parsnips in other ways right now. Here is a link Elise's blog Simply Recipes and her delicious parsnip puree.

Roasted Parsnip Soup:
(serves 6-8)

2 lbs of parsnips, ends trimmed, cut into small pieces
Olive oil
Salt and Pepper
1 large onion, chopped
2 garlic cloves, chopped
4 cups chicken broth
2 cups dry white wine
Fresh grated nutmeg
White pepper to taste
Salt to taste
2 cups milk, half and half or cream (your call)

Toss parsnips with olive oil to coat and salt and pepper to taste. Roast at 350 for 30 minutes or until golden brown and slightly crisp.

Meanwhile, saute onion and garlic in a large stock pot with olive oil. Add wine and bring to a simmer. Add broth and bring to simmer. Add parsnips and simmer until softened.

Blend carefully in batches in a blender. Return to pot and bring back up to heat, stir in cream. Add nutmeg and salt and pepper to taste.


Anonymous said...

I improvised something similar just last week and used the opportunity to break in a new immersion blender that allowed me to puree the soup in the same pot used to cook it. I agree that roasting is a crucial first step in order to bring out the best flavor.

Seeing those parsips in Trader Joe's has really inspired me to think creatively about how to use them. Now, I have to think of something equally clever to do with the red currants mentioned in your previous post. I've been eyeing those for months at TJ's without a clear idea of how I might use them.

Kirsten said...

Hi Silverbear!

I SO love that you are not only a TJ customer, but a local one and see the same inventory. :)

I am now an impulse buyer, but make good (usually) on the new ingredient.

The creative challenge is a cob-web clearing activity. Marketing plan? Check. Currants? Umm....The change of pace is healthy.

Lis said...

Wayne loves potato soup and I have always wanted to try roasted parsnips. I think I've found a recipe we'll both love - thanks! :D

Patricia Scarpin said...

this creamy soup is the perfect dish for those long, long days when all we want is to grab a blanket, go to the couch and watch TV. :D

Anonymous said...

You know, I just made some parsnip soup last week... something must be in the air.

Kirsten said...

Hi all!

Too funny re: parsnips and parsnip soup. The cold weather and some sort of seasonal ingredient synergy!

Lis, hope you like the recipe.

Anonymous said...

This makes me warm just looking at it! We could have used a nice soup like this after our weekend snowman building.