Parsnip Soup? Yes, Indeed.

Ok, so what do you do when your CSA gives you lots of parsnips?  I mean LOTS and just say no one in your family especially loves them.  What do you do?  You turn them into delicious soup.  Here’s a recipe.  Yum, yum good.

Puree of Parsnip and Brown Onion Soup

  • 3 large parsnips
  • 2 medium yellow onions
  • 6 cups water
  • 1/2 tsp nutmeg
  • 2 tsp turmeric
  • 1 tsp ground black pepper, plus more as needed to taste
  • kosher salt, to taste
  • 2 Tbs olive oil

Peel and thinly slice the onions.  Heat the oil in a soup pot, add the onions and cook over medium heat, stirring often, until they are brown.  Be careful not to burn them but let them get nice and brown.  A lot of the soup’s flavor will come from this caramelization.  While onions are browning, clean and trim turnips.  (You can peel them if you like but since you are going to puree this soup you can also leave the skins on.)  Cut turnips into 1/2″ pieces and set aside.  When onions are brown add the nutmeg, turmeric, and black pepper.  Let spices toast for a minute or two, stirring a couple of times so they don’t burn.  Add the parsnip and water.  Bring to a boil, cover and reduce heat to maintain a low boil.  Cook at least an hour or until parsnips are soft.  Puree in a blender, you can leave some small chunks in the soup or puree until very smooth, as you like.  Put in pot, taste and season with extra pepper and salt.  Serve hot with crusty French bread, green salad, burgers, baked potatoes, with dumplings floating or croutons or plain.  This soup has that sweet parsnip taste, a lovely yellow color, a rich brown onion aroma, and a potato-like texture.

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