I've come to terms with the fact that I'm not a good photographer. With that being said, I couldn't get a good photo of my parsnip soup. Instead, I thought I'd post this gorgeous photo of the Empire State Building on the night of Thanksgiving.I found this recipe on the James Beard House's email blast and stumpled upon it as the summer was drawing to a close. This soup is great for fall and would be a great way to start Thanksgiving. While the soup has the velvety texture of a butternut squash soup, it has a taste uniquely of its own. The roasted parsnips yield a subtle, yet sweet taste. I enjoyed, hope you do too! The recipe called for a spice oil, but I don't have time for spice oils....
Mary Cleaver's Parsnip Soup
Makes 8 to 10 servings
INGREDIENTS:
2 ½ pounds parsnips, peeled and diced
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste
10 cups vegetable stock, warmed
1 medium yellow onion, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
Preheat oven to 450 F. Toss the parsnips with ¼ cup of the olive oil, salt, and pepper in an oven proof roasting pan. Add 2 cups of the stock, cover, and cook until most of the liquid is absorbed, about 20 to 25 minutes. Uncover and roast until the liquid is absorbed and the parsnips are a deep golden brown, about 10 minutes.
Heat the remaining ¼ cup of olive oil in a heavy bottomed saucepan. Add onions and sauté until translucent, about 8 minutes, then add cumin and coriander. Saute for about 5 minutes or until the spices are fragrant, then add the remaining 8 cups of warmed stock and the braised parsnips to the pot. Bring to a boil and simmer about 5 minutes. Remove from the heat and carefully puree the soup in a blender and blend until smooth, in batches if necessary. If a more silken texture is desired, pass the puree through a fine sieve. You may need to add more liquid if the parsnips are particularly starchy and the puree is too thick. Adjust seasoning and serve.
Preheat oven to 450 F. Toss the parsnips with ¼ cup of the olive oil, salt, and pepper in an oven proof roasting pan. Add 2 cups of the stock, cover, and cook until most of the liquid is absorbed, about 20 to 25 minutes. Uncover and roast until the liquid is absorbed and the parsnips are a deep golden brown, about 10 minutes.
Heat the remaining ¼ cup of olive oil in a heavy bottomed saucepan. Add onions and sauté until translucent, about 8 minutes, then add cumin and coriander. Saute for about 5 minutes or until the spices are fragrant, then add the remaining 8 cups of warmed stock and the braised parsnips to the pot. Bring to a boil and simmer about 5 minutes. Remove from the heat and carefully puree the soup in a blender and blend until smooth, in batches if necessary. If a more silken texture is desired, pass the puree through a fine sieve. You may need to add more liquid if the parsnips are particularly starchy and the puree is too thick. Adjust seasoning and serve.
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