Introduction: Cream of Parsnip Soup

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Out of all the fall vegetables, parsnips are the chameleon; often disguised in vegetable roasts and stews. But on their own, parsnips make a delicious, creamy puree, perfect for a rich, pale soup suitable for autumn. Quickly roasted with butter, the parsnips' smooth, velvety texture and deep flavor (not unlike a creamy carrot with deeper earth tones) comes through. With just enough cream to compliment, and a quick puree in the blender, this simple soup is ready for your autumn table.

Cream of Parsnip Soup

Serves 4


1 pound parsnips, sliced and peeled

1 tablespoon butter

1 teaspoon sea salt

1/2 cup water

1/3 cup cream

2/3 cup water


1. Melt the butter with the sea salt in a nonstick pan. Add the sliced parsnips and roast.

2. When the parsnips begin to turn golden and soften, add the 1/2 cup water, cover, and simmer.

3. After the liquid mostly evaporates and the parsnips are soft, add all the ingredients to a blender and puree.

4. Garnish as desired and serve.