When this soup recipe was forwarded to me from one of my aunts – I checked the ingredients list and having everything went about making it. Note that I halved the recipe – not sure that Stella would eat it and with the weather warming up – not sure how many nights I would want hot soup. The recipe listed is the original recipe.
Roasted Parsnip Soup
2 lbs. parsnips, washed, peeled and cut into 2″ pieces
1/4 cup olive oil
1 1/2 tsp kosher salt (I used sea salt)
1 medium onion, diced
1 stalk of celery cut into small pieces
1 bay leaf
1 1/2 quart veggie broth
1. Preheat the oven to 350 degrees.
2. Prepare the parsnips and place in a pan, toss with 2 Tbl olive oil and salt and pepper – making sure all is covered. You want to roast them in a single layer. Roast for about 50 minutes or until the parsnips are fork tender. About every 15 minutes toss the parsnips.
3. Heat the remaining oil in a large pot over medium heat until hot. Add the onion, celery, 1 tsp salt and 1/8 tsp pepper and cook about 5 minutes or until soft.
4. Cut away any burnt parts of the parsnips – add the parsnips to the pot, along with the bay leaf and broth. Increase the heat and bring to a boil.
5. Reduce heat and partially cover the pot, simmer until the parsnips fall apart easily – about 30 minutes.
6. Remove the bay leaf and puree the soup until smooth. If too thick add some water.
I loved this soup, Stella did not. This is definitely going into the favorite recipe folder!