Roasted Parsnip Soup

We are at the height of root vegetable season, and parsnips are one of my favorites.  If you’ve never tried them they are really quite special.  They look like a creamy, white carrot.  They taste like a cross between a carrot and celery root.  You can’t really eat them raw since they tend to be a bit woody, but cooked they are mellow and delicious.  You can boil them and mash them with butter like a potato.  You can slice them into fries and bake them, you can throw them into any roasted vegetable medley.  Or, you can roast them and turn them into a creamy, velvety soup.  The idea for this soup came from my mom.  She visited a newish Italian restaurant in Portland called Mucca Osteria where she enjoyed a parsnip soup with truffle oil.  She described the soup to me and this is my interpretation. I have no idea if it comes close, but it was darn tasty!

• 4 parsnips, peeled and cut into 1 inch pieces
• 1 T. olive oil
• 1 T. butter
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 1 russet potato, peeled and diced
• salt and pepper
• 3-4 C. chicken or vegetable broth
• 1/2 C. cream
• chives for garnish

Heat the oven to 400 degrees.  Toss the parsnips with the olive oil and spread them in a single layer on a baking sheet.  Roast until tender and golden brown in places, about 15 minutes.  Meanwhile, melt the butter in a soup pot over medium heat.  Add the onions, celery, potato, and salt and pepper.  Reduce the heat, cover and sweat for ten minutes.  Remove the cover, pour in 3 C. of the stock and bring to a boil over medium heat.  Boil until the vegetables are tender, about five minutes.  Add the roasted parsnips.  Use an immersion blender to puree to a smooth, creamy consistency.  Stir in the cream.  If the soup is too thick, add a bit more broth to thin it.  Serve with fresh, chopped chives on top.

 

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