Parsnip Soup

Name: Parsnip Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 Tbsp. extra-virgin olive oil; 1 rib celery, finely chopped; 1 large leek (white and light green parts only), finely chopped and washed; 5 medium parsnips, roughly chopped; 10 cups milk; Kosher salt and freshly ground black pepper, to taste; 6 baby carrots, halved; 6 small turnips, halved; 1 Tbsp. honey; 1 Tbsp. unsalted butter

Serves
serves 6

This hearty soup (from New York City's Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables.

Ingredients

3 Tbsp. extra-virgin olive oil
1 rib celery, finely chopped
1 large leek (white and light green parts only), finely chopped and washed
5 medium parsnips, roughly chopped
10 cups milk
Kosher salt and freshly ground black pepper, to taste
6 baby carrots, halved
6 small turnips, halved
1 Tbsp. honey
1 Tbsp. unsalted butter

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Instructions

Step 1

Heat oil in a 6-qt. pot over medium heat. Add the celery and leeks and cook, stirring occasionally, until soft, about 15 minutes. Add parsnips and milk and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until parsnips are tender, about 40 minutes.

Step 2

Working in batches, transfer 3 cups parsnip mixture at a time to a blender. Puree until smooth. Pour mixture through a medium sieve set over a 4-qt. saucepan and season with salt and pepper. Cover and keep warm.

Step 3

Bring carrots, turnips, honey, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat. Cook, stirring occasionally, until vegetables are tender and water has evaporated, about 15 minutes. Add butter and swirl skillet to coat vegetables. Serve soup with glazed vegetables.