Roasted Parsnip Soup
Denise Landis is the founder & CEO of The Cook's Cook.
from Wild Flavors by Didi Emmons
- Servings Makes 4 to 6 servings
Ingredients
- 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
Preparation
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.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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