I was walking through Trader Joe’s and I saw Parsnips! I associate parsnips with Thanksgiving as Grandma Kay used to make delicious buttery mashed parsnips.
This lovely root vegetable is so versatile and is kind of like a blank canvas begging to be decorated. I decided that I was going to purchase the parsnips and then make a delicious soup with it. Check out of the recipe and give this a shot. You will be pleasantly surprised how simple the soup is to make and how delicious it really is.
- 3 Parsnips, peeled & sliced
- 2 Potatoes (Russet), peeled & sliced
- 1 Onion, mined
- 1 Honey Crisp Apple (any cooking Apple will work), peeled & diced
- 1 Stick butter
- 5 c Chicken Stock, warm
- 1 tsp curry
- 1 tsp cumin
- 1 tsp each, Salt & Pepper
- 1 c Heavy Cream or Half & Half (I used half & half to reduce calories.)
In a heavy stock pot over medium heat, melt butter and sauté onions until translucent (6 minutes). Add veggies & fruit and sauté for 15 minutes, stirring every few minutes to keep from burning.
Add the half & half and stir. With an immersion blender, blend the soup until smooth; simmer for 15 minutes and serve! (If you don’t have an immersion blender, cool down soup and you can put it in a blender.)