Creamy Parsnip Soup
2 tablespoons olive oil
1 pound leeks or onions, sliced
2 cloves garlic, minced
2 pounds parsnips, peeled, trimmed and cut into 1” pieces
1 medium potato, diced
2 apples, cored and cut into 1” pieces
6 cups vegetable stock
Salt and pepper to taste
½ cup chives, minced, for garnish
In a large saucepan, warm the oil over medium heat and add the leeks or onions and sauté until transparent, about 5 minutes. Add garlic and sauté for another 2 minutes.
Add parsnips, potato and apple. Add broth and bring to boil. Reduce heat and simmer, partially covered until vegetables are tender, 20-25 minutes.
Remove the soup from the heat, cool and using an immerser, blend until the mixture is smooth and silky. Season with salt and pepper.
Garnish: Finely chop chives or cut with a scissors. Sprinkle on top of each soup bowl.
Expanding the Table
Allium free: Omit garlic and onions, substituting ½ fennel bulb and 2 stalks celery, both diced.
1. Substitute sweet potatoes, acorn or butternut squash or carrots for the parsnips. Each has a different but wonderful flavor and color.
2. Use a chicken stock for a heartier taste.