Parsnip Soup with Roasted Parsnips
From soups to stews and sautés, these ivory-colored root vegetables were once a staple starch of the medieval diet. And while their popularity has come in and gone out of favor through the years, these sweet, earthy, and versatile roots are worth checking out. This parsnip soup has a luxuriously smooth, creamy texture, but can be considered healthy despite the addition of a bit of cream. Crunchy roasted parsnips add a nice contrasting texture and simple garnish.
FOR THE SOUP, SWEAT:
FOR THE ROASTED PARSNIPS, TOSS:
Preheat oven to 450°.
For the soup, sweat onions, bay leaves, nutmeg, and cayenne in a pot over medium heat, covered, until onions begin to soften, stirring occasionally, 5 minutes.
Stir in parsnips, season with salt, then cook until parsnips begin to stick to the bottom of the pot, 5 minutes. Add pear to pot.
Deglaze pot with wine, increase heat to high, and cook until wine is nearly evaporated, 2 minutes. Stir in water, bring to a boil, then reduce heat to medium-low, and simmer until parsnips are very tender, 15–20 minutes; discard bay leaves.
Stir in cream, purée soup with a handheld or standard blender, then stir in vinegar, honey, and vanilla; season soup with salt.
For the roasted parsnips, toss parsnips with honey and oil, then season with salt and cayenne. Roast parsnips on a baking sheet until fork-tender and golden, flipping once, about 20 minutes.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 4g 20%
Cholesterol 21mg 7%
Sodium 22mg 0%
Carbs 34g 11%
*Percent Daily Values are based on a 2,000 calorie diet.