Makes 8- 10 servings.
I have recently discovered parsnip, a neglected vegetable which is full of nutrients and has a touch of sweetness. This soup is easy to prepare. It’s creamy without any addition of cream, and it also freezes very well. I like to serve it warm or cold.
- 3 shallots
- 2 cloves garlic
- 3 leeks
- 2 pounds parsnips
- 3 tablespoons extra virgin olive oil
- 7 cups vegetable broth
- Kosher salt
- Freshly ground black pepper
- Parsley for garnish
- Peel the shallots and slice. Peel the garlic and slice. Cut off and discard the roots and tough dark green leaves of the leeks. Cut the white part into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand.
- Peel the parsnip, trim the ends and slice thickly.
- Heat the olive oil in a large saucepan. Add the shallots, garlic and leeks. Sauté over low heat for a minute. Add parsnips and 6 ½ cups of the vegetable broth. Bring to a boil over high heat. Then lower the heat and cook, covered, for about 25 minutes or until the parsnips are tender.
- Cool the soup a little. Puree in a blender, in batches, until very smooth.
- Return the soup to the saucepan and adjust the consistency as needed with the reserved ½ cup of broth. Season to taste.