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
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.
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