I cooked this soup tonight for supper and it's an excellent light meal. To make it vegan, you can do rice milk and sub honey for maple syrup. Will file away and cook this again soon. It was quick to make too!
Parsnip Soup
This hearty soup (from New York City's Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables.
3 tbsp. extra-virgin olive oil
1 rib celery, finely chopped
1 large leek (white and light green parts only),
finely chopped and washed
5 medium parsnips, roughly chopped
10 cups milk
Kosher salt and freshly ground black pepper,
to taste
6 baby carrots, halved
6 small turnips, halved
1 tbsp. honey
1 tbsp. unsalted butter
1. Heat oil in a 6-qt. pot over medium heat. Add the celery and leeks and cook, stirring occasionally, until soft, about 15 minutes. Add parsnips and milk and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until parsnips are tender, about 40 minutes.
2. Working in batches, transfer 3 cups parsnip mixture at a time to a blender. Puree until smooth. Pour mixture through a medium sieve set over a 4-qt. saucepan and season with salt and pepper. Cover and keep warm.
3. Bring carrots, turnips, honey, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat. Cook, stirring occasionally, until vegetables are tender and water has evaporated, about 15 minutes. Add butter and swirl skillet to coat vegetables. Serve soup with glazed vegetables.
SERVES 6
