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. ┬áIf 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

Ingredients:

  • 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.

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Potato Leek Parsnip Soup

Ingredients:

  • 3 leeks (just the white part) chopped
  • 2 parsnips (peeled and cubed)
  • 1 1/2 -2 pounds potatoes (peeled and cubed)
  • 1-2 tablespoons butter
  • Olive oil
  • Salt
  • 4-5 cups water
  • Lemon zest

Saute leeks in olive oil, butter and salt. When they start getting soft add parsnips and potatoes. Cook @ 5 minutes stirring frequently. Add water. Bring to a boil and then simmer until veggies are soft. Puree with stick blender.

Top with lemon zest.