Fall is an incredible time to make use of all those root vegetables. In particular, we have been enjoying our parsnips. If you want to bring out their rich flavor it is best to roast them with olive oil, salt and pepper at 350 degrees for 60 minutes. You can either eat them in substitution for french fries or use them in this soup like the one below.
- 2 pound(s) (small) parsnips, trimmed, peeled, and cut into 2-inch pieces
- 1/4 cup(s) extra-virgin olive oil
- 1 1/2 teaspoon(s) kosher salt
- 2/3 teaspoon(s) fresh-ground pepper
- 1 medium Spanish onion, peeled and cut into small pieces
- 1 stalk(s) celery, cut into small pieces
- 1 bay leaf
- 1 1/2 quart(s) reduced-sodium broth, or homemade
- Heat the oven to 350 degrees F. Toss the parsnips, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together and place in a single layer in baking pan. Roast the parsnips, shaking the pan occasionally to turn them, until tender and easily pierced with a fork -- about 60 minutes. Trim away any burned areas and set aside.
- Heat the remaining olive oil in a large pot over medium-high heat. Add the onion, celery, 1 teaspoon salt, and 1/8 teaspoon pepper and cook until translucent and softened -- about 5 minutes. Stir in the parsnips, bay leaf, and broth, and increase the heat to medium high, and bring to a boil. Reduce the heat to medium low, partially cover the pot and simmer until the parsnips fall apart easily -- about 30 minutes. Remove the bay leaf.
- Puree the mixture in a blender, in 2-cup batches, until smooth. Return the soup to the pot over low heat and stir occasionally until warmed through. Soup may be cooled and stored refrigerated for up to 3 days or refrigerated for 1 month.