Cream of Parsnip Soup
2 tablespoons unsalted butter
½ cup sliced yellow onion
2 garlic cloves, peeled and roughly chopped
4 parsnips, peeled and cut into 1 inch pieces
1 quart chicken stock, (vegetable stock may be substituted)
½ cup brown sugar
½ cup heavy cream
Salt and pepper to taste
In a medium stock pot, sauté the onions and garlic in the butter for 5 minutes. Add the parsnips and chicken stock, and simmer for one hour over low heat.
Add the sugar and heavy cream and puree the mixture with a hand-held blender. The texture should be velvety-smooth – if it appears stringy, pass the soup through a fine-mesh strainer to remove any unwanted pulp. Season with salt and pepper and serve.
To Store: Pour into an airtight container and refrigerate for up to one week or freeze for up to 2 months.
- This soup has a beautiful ivory color, so be creative when choosing a garnish. Pick up some colorful micro greens, use sautéed carrots and apples, or sprinkle chives on just before serving.