Friday, January 23, 2015
Creamy Parsnip Soup
Makes 6 or so servings
Recipe from Everyday Food Great Food Fast
Husband-Tested in Alice’s Kitchen
This is just the simplest soup to make, but the flavor is fantastic. If you’ve never tasted parsnips, you are in for a treat. Parsnips look like large white carrots. Just peel ‘em and cut them into slices or chunks. Serve this as a first course for a dinner party or enjoy it for a light lunch with a thick slice of toast and a crisp salad. The cream is totally optional. Use veggie broth to make this a vegetarian soup. Use a stick blender or blender to make this creamy, but you could also just cut the veggies into bite-sized pieces and eat the soup chunky. Try another Husband-Tested Recipe for Spice Roasted Parsnip Soup.
2 Tablespoons butter
1 pound prepared** sliced leeks, about 2 or 3 leeks
1 pound parsnips, about 2 parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples, peeled, cored, and cut into 1-inch pieces
1 medium baking potato (about ½ pound), peeled and cut into 1-inch pieces
2 cups reduced sodium chicken broth or vegetable broth
½ cup heavy cream (optional)
Kosher salt and freshly ground pepper, to taste
Heat butter in a large pot over medium heat. Add leeks. Cook, stirring, 5 minutes.
Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream, if using. Season with salt and pepper.
** To prepare leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all grit is removed.
NUTRITIONAL INFORMATION: 349 calories; 17.6 grams fat (This would be less if you omit the cream.); 6 grams protein; 44.8 grams carbohydrates; 9 grams fiber