I love parsnips. This soup can be an elegant starter to a fancy dinner party or can be served casually for a cold day. It's easy to make, costs nothing, and is healthy.
PARSNIP POTATO SOUP
2 tablespoons butter
1 carrot, peeled and diced
2 stalks celery, diced
2 cloves garlic, chopped
½ yellow onion, chopped
bag of parsnips(16oz.), peeled and diced
3-4 white or Yukon gold potatoes, peeled and diced
6 cups vegetable broth
Kosher salt and white pepper
Heat butter and add vegetables. Gently sauté vegetables about 10 minutes. Add broth and gently cook until
vegetables are soft about 30 minutes. Put in blender, cuisinart, or if you own
an immersion blender to use in the pot that you cooked the soup in that makes
for fewer dishes. Puree the soup
into a creamy texture. Taste for seasoning, but remember sometimes store bought
vegetable broth is very salty. I
like using white pepper in this soup but if you don’t have it you can certainly
use black pepper.
I do not use light cream in my recipe but if you want to you
can always add a little after blending.
This soup comes out a beautiful peach color however, if you
want it to be a more white creamy color then don’t put a carrot in it.
