I was watching a cooking show the other day, one of those contest cooking shows. The “magic” ingredient that the contestants had to use was a parsnip. Both of the contestants said that they had no idea what to make because they didn’t ever cook with parsnips. And I thought to myself “I’ve so got both of you beat!” I LOVE parsnips! If you don’t know what they are, they are just white carrots with a milder flavor. So if I was a contestant on that cooking show, I would have made parsnip soup. Give it a try! I’ll let you be the judge.
This soup is super healthy and perfect for a cold winter day. Plus, I get to use my most favorite kitchen utensil – the immersion blender.
Here is what you would need to make the soup:
4 large parsnips, peeled and diced
3 medium leeks, rinsed and sliced, white and pale green parts only
2 Granny Smith apples, cored, peeled and diced
2 Tbsp. grape seed oil
1 tsp. dried sage
2 Tbsp. salted butter
4 C. chicken stock
In a medium sized stock pot, heat the grape seed oil over medium heat. Add the leeks and sautéed for 2-3 minutes. Then add the parsnips and sautéed for another 2 minutes. Add the apples last and sprinkle in the dried sage. Allow all of the flavors to come together for another minute or two.
Now add the broth and bring to a boil. Reduce the heat to low and simmer for about 30 minutes or until all of the ingredients are very tender. Allow the mixture to cool for about 10 minutes.
Time for the immersion blender! Carefully blend the mixture until it is smooth and creamy. Then add the butter and mix well.
What do you think? Would I have won the competition? Who knows, but I know that this is a winter winner. I think you should give it a try and be the judge. Let me know how it turns out!
