Soups & Stewscountryliving
Roasted Parsnip Soup
New York City chef Tom Valenti shares a favorite Thanksgiving recipe -- roasted parsnip soup, on CountryLiving.com
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●pot
- ●blender
📝 Preparation Steps
1
Heat the oven to 350°F. Toss the parsnips, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together and place in a single layer in a baking pan. Roast the parsnips, shaking the pan occasionally to turn them, until tender and easily pierced with a fork, about ⏱️ 60 minutes. Trim away any burned areas and set aside.
2
Heat the remaining olive oil in a large pot over medium-high heat until hot but not smoking. Add the onion, celery, 1 teaspoon salt, and 1/8 teaspoon pepper and cook until translucent and softened, about ⏱️ 5 minutes. Stir in the parsnips, bay leaf, and broth, and increase the heat to medium high, and bring to a boil. Reduce the heat to medium low, partially cover the pot and simmer until the parsnips fall apart easily, about ⏱️ 30 minutes. Remove the bay leaf.
bay leaf1
3
Puree the mixture in a blender, in 2-cup batches, until smooth. Return the soup to the pot over low heat and stir occasionally until warmed through (use milk or water if a thinner consistency is desired, adjust seasoning accordingly). Soup may be cooled and stored refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition Facts
calories
168 calories
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