Fun with Parsnips

I’m sure there are places in the world where everyone is “whoo hoo” when it comes to parsnips. Around these parts you get more of a “meh” reaction about them. Poor little guys.

This recipe is similar to other soups I’ve posted– but I did my partsnip (forgive the pun) and made *parsnip* the star.  If you have any suggestions on cooking parsnips I would love to hear about them.

Until then…may the parsnip be (mildly) with you!

Parsnip/Fennel/Leek/Asparagus Soup


  • Several parsnips, peeled and chopped
  • Fennel bulb, chopped
  • Two leeks, just white part, chopped
  • Two cloves garlic peeled
  • Three cups water (or enough to cover veggies)
  • Asparagus (several)
  • One tablespoon butter
  • One tablespoon olive oil
  • Salt to taste

Cook leeks in butter, olive oil and salt for several minutes over low heat stirring frequently. Add parsnips, fennel, garlic and water. Bring to a boil and simmer until veggies are soft. Puree with stick blender. Chop asparagus but leave tops on for “flair”. Turn off heat and allow asparagus to cook a few minutes in hot soup.

2 thoughts on “Fun with Parsnips

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s