Here’s an interesting fun fact about this blog: according to WordPress statistics, one of the most popular blog posts we’ve ever had is ‘Pining For Parsnips‘. It’s a little bewildering, but week after week, this post continues to be viewed by folks all over the world. Obviously the hungry public out there has an appetite for parsnip info!
I recently dug up my parsnips that I planted last summer, and they’re so sweet after being in the ground all winter. If you didn’t plant any last summer, the farmer’s markets are full of them right now, so do yourself a favour – pick up a bunch and make this soup! It’s very rich and elegant – all you need is a simple green salad (with local greenhouse spinach!) and you’ve got a fancy supper.
Maple Parsnip Soup
Melt 2 Tablespoons butter (can use part vegetable oil) in a heavy-bottomed soup pot.
Add and sauté until onions are translucent but not brown:
1 pound (500 g) chopped parsnip
2 medium onions (chopped)
2-4 cloves garlic (minced)
Add and bring to simmer:
6 cups vegetable broth (substitute or add in a ¼ cup of white wine, cooking sherry, or a cup of apple juice if you like)
1/4 tsp. ground nutmeg
Cook till parsnips are soft (40 minutes or so)
Add and remove from heat:
1/2 cup homogenized milk (options – cream tastes AMAZING in this soup if you want to splurge, and I’m sure almond milk would taste great if you wanted a non-dairy option)
Transfer to a blender or food processor and blend until velvety smooth.
1/4 cup maple syrup
2 Tablespoon Dijon mustard (or more for spicier taste)
salt to taste
Sprinkle a little fresh thyme on top, or some shaved toasted almonds. Eat and enjoy.