So the CSA blessed me this time with two pounds of parsnips. Last time we had parsnips I combined them with turnips for that lovely gratin. This time, double the parsnips and erase the turnips. Now what? Luckily I had a friend over who mentioned a tasty parsnip soup she dined on in Europe. She did not have a recipe, but was positive I could easily find a nice recipe somewhere. I did, thanks to Emeril and Food Network. No picture yet, as I was incredibly busy making a new favorite soup at the same time. That carrot and butternut squash soup is still the best way I've found to use a butternut squash.
Cream of Parsnip Soup
Courtesy Emeril Lagasse, 2000, changed to suit what I had on hand
2 Tbls butter
1 1/3 cups chopped onions
2/3 cup chopped celery
freshly ground black pepper
1 bay leaf
1 tsp chopped garlic
6 2/3 cups chicken broth
2 lbs parsnips, peeled and diced
1/4 cup heavy cream
Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Saute until the vegetables are soft, about 4 minutes. Add the bay leaf and garlic.
Add the stock and parsnips and bring mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 1 hour. Remove soup from heat and allow to cool a little. Discard bay leaf.
Using a hand-held blender, carefully puree soup until smooth. Stir in cream. Season with salt and pepper.