Monday, October 15, 2012

Parsnip Soup

Source: Edible Green Mountains, Spring 2012

4 T olive oil
1 large yellow onion, slices vertically into 1/2 inch crescents
4 T white wine (optional)
4-5 large parsnips, ends cut off and sliced into 1/2 inch rounds
1 t each dried thyme, coriander, nutmeg
2 t salt
a few grinds fresh black pepper
7 cups water
Pour olive oil into a stock pot and heat on medium high. Add onion, reduce to simmer, cook, covered, stirring occasionally for 10 minutes or until onion is soft and translucent. Add wine if using. Add parsnips, herbs, salt, pepper and cook for 10 more minutes. Add water, stir and scrape the bottom of the pot to avoid getting pieces stuck to the bottom. bring to a boil. reduce heat and simmer, partially covered, stirring occasionally until the parsnips are tender, about 30 minutes. Mash parsnips into broth using a hard spatula, immersion blender or potato masher. Taste for salt. Garnish with fresh chopped scallion or minced parsley.

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