Roasted Parsnip Soup
This recipe is featured in Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm
from Wild Flavors by Didi Emmons
- Servings Makes 4 to 6 servings
- 434 grams (1 pound/3 or 4) parsnips, peeled and chopped into 1-inch pieces
- 1 large russet potato, peeled and chopped into 2.5 cm (1-inch) pieces
- 1 onion, chopped into 2.5 cm (1-inch) pieces
- 6 garlic cloves
- 45 ml (3 tablespoons) extra-virgin olive oil
- 10 ml (2 teaspoons) ground coriander or ½ teaspoon freshly grated nutmeg
- 5 ml (1 teaspoon) salt, plus more for seasoning
- Freshly cracked black pepper to taste
1. Preheat the oven to 191°C (375°F).
2. Toss the parsnips, potato, onion, and garlic in a bowl with the olive oil, coriander, 5 ml (1 teaspoon) salt, and pepper to taste. Turn the vegetables out onto a pre-heated sheet pan, arranging them in a single layer, and roast for 40 to 45 minutes, until tender and somewhat browned.
3. Transfer about half of the vegetables to a blender or food processor and add 237 ml (1 cup) water. Puree until completely smooth, letting the machine run for a few minutes. Transfer the puree to a medium soup pot. Puree the rest of the roasted vegetables with another 237 ml (1 cup) water and add to the soup pot. Whisk in an additional 237 ml (1 cup) water or more to thin the soup to the desired consistency. Season to taste with additional salt and freshly cracked black pepper, heat to the desired temperature, and serve.