With school back in session, I’ve got fall on the brain even if the weather in the DC area is still sunny and summery. Nothing in the kitchen says fall to me quite like soup – it’s warm and comforting and it makes me wish it were boot and sweater weather outside.
This weekend I was in the mood for parsnip soup, and when I couldn’t find a recipe I loved I decided to modify one to suit my tastes (and what I had on hand in my kitchen). If you haven’t cooked with parsnips before, give these root vegetables a try. Parsnips have a wonderful sweetness, and they make for rich, velvety purees with little or no cream at all.
Using this Martha Stewart recipe as a reference point, I came up with a quick and delicious soup that satisfied my parsnip craving. This recipe is a great jumping off point for your favorite flavors – curry would pair nicely with the sweetness of the apples and parsnips, as would a smoky hint of paprika or bacon.
1 pound parsnips, peeled and cut into one-inch pieces
1 apple, peeled, cored and chopped
Half an onion, diced
2 tablespoons butter
1 small russet potato, peeled and diced
4 cups water (chicken or vegetable stock would be a great substitute)
Salt and pepper to taste
In a large saucepan, melt the butter. Add the diced onion and sauté over medium heat until soft, about five minutes.
Add in apple, potato, parsnips and water, plus salt and pepper to taste. Bring to a boil, then partially cover the pan and turn the heat down to low. Simmer for 20 minutes, or until the parsnips are tender.
Let cool and pour into a blender to puree.
Allison writes about life at home in the Maryland suburbs at Home and Never Alone.