Creamy Parsnip Soup

Serves 6-8

2 tablespoons olive oil

1 pound leeks or onions, sliced

2 cloves garlic, minced

2 pounds parsnips, peeled, trimmed and cut into 1” pieces

1 medium potato, diced

2 apples, cored and cut into 1” pieces

6 cups vegetable stock

Salt and pepper to taste

½ cup chives, minced, for garnish

In a large saucepan, warm the oil over medium heat and add the leeks or onions and sauté until transparent, about 5 minutes. Add garlic and sauté for another 2 minutes.
Add parsnips, potato and apple. Add broth and bring to boil. Reduce heat and simmer, partially covered until vegetables are tender, 20-25 minutes.
Remove the soup from the heat, cool and using an immerser, blend until the mixture is smooth and silky. Season with salt and pepper.
Garnish: Finely chop chives or cut with a scissors. Sprinkle on top of each soup bowl.

Expanding the Table

Substitutions

Allium free: Omit garlic and onions, substituting ½ fennel bulb and 2 stalks celery, both diced.

Variations

1. Substitute sweet potatoes, acorn or butternut squash or carrots for the parsnips. Each has a different but wonderful flavor and color.

2. Use a chicken stock for a heartier taste.