Seasonal Cream of Vegetable Soup

-
Difficulty:
1 -
Prep Time:
40m -
Total Time:
1h 20m -
Servings:
6
Description
Wholesome organic milk and tender parsnips combine in this recipe for a smooth and creamy soup that will keep you warm and full on a chilly day. Use small parsnips for this recipe, no more than 1½” wide at the tops. Larger parsnips have a woody core that has a bitter flavor. If you only have large parsnips, cut out the cores when you chop them.
Ingredients
-
1
Tbsp.
-
1
,
sliced
-
½
cup
,
chopped
-
1
½
lbs.
,
roughly chopped
-
1
¾
cups
-
1
¾
cups
-
2
-
,
to taste
-
,
to taste
-
¾
cup
-
1
bunch
,
roughly chopped
-
1
,
diced into ¼” cubes (for garnish)
Directions
- Heat the butter in a heavy-bottomed saucepan over medium-low heat on the stove. Add the leeks and celery root.
- Cook the leeks and celery root until the leeks soften. Don't let them brown. Add the chopped parsnips.
- Toss the parsnips with the leeks and celery root. Cook the parsnips for 2-3 minutes and add the stock and milk.
- Add the bay leaves and salt and pepper to taste. Bring the stock and milk to a simmer.
- Simmer until the parsnips are tender, about 20 minutes. Remove the bay leaves from the soup.
- Puree the soup using a stick blender with the heat set to medium-low. You can also use a food processor. Stir in ½ cup of the heavy cream.
- Simmer the diced ¼” cubes of parsnips in water until they're tender, about 7 minutes. Set these parsnips aside for the garnish. Mix the remaining ¼ cup cream with the parsley and set it aside.
- Season the soup a final time with kosher salt. Garnish the tops of each bowl of soup with a spoonful of parsley cream and a sprinkle of diced parsnips.