Parsnips deserve more love. They’re kind of like giant white carrots, and I am quite fond of them. Having acquired about 4 good-sized parsnips, I was casting about for something to make with them aside from roasting, so I decided to consult my Rose Elliot book, and happened upon a very simple recipe for parsnip soup. Parsnip soup? How delightfully Downton-Abbey-esque! I was intrigued. I made it even more aristocratic by adding cream and dry sherry, but the original recipe doesn’t use them so if you’re not feeling particularly titled today, feel free to leave them out.
parsnip soup with sherry
Equipment: Large pot with lid; immersion blender (or regular blender).
Author: radish*rose, adapted from Rose Elliot's New Complete Vegetarian
- 1 T. olive oil
- 1 T. butter
- 1 to 1¼ lbs. parsnips (I used 2 large and 2 medium)
- 1 carrot (or 5-6 baby carrots), sliced
- 1 potato, peeled and diced
- 1 onion, chopped
- 1 bay leaf
- 4 c. low-sodium vegetable broth
- ½ c. half-and-half
- ¼ c. dry sherry (I used fino but amontillado would also be nice)
- Sea salt & freshly ground pepper, to taste
- Ground paprika (smoked or regular), for garnish (optional)
- Chopped fresh herbs, for garnish (optional)
- Prepare the soup: Heat the oil and butter in a large pot over medium heat. Add the parsnips, carrot, potato, and onion, sprinkle with a little salt, stir well, cover, and cook for about 10 minutes, stirring occasionally. Add the bay leaf and vegetable broth. Bring to a boil, then lower the heat and simmer for 30 minutes.
- Finish the soup: Remove the bay leaf, add the cream and sherry, and blend the soup (either with an immersion blender (safest), or a regular blender, being very careful of the hot soup and the steam). Taste and season with more salt & pepper if needed. Serve sprinkled with ground paprika and chopped fresh herbs (optional). Enjoy!
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Perfect for a chilly winter day!