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!
- 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.