The Hungry {Romance} Writer: Creamy Parsnip Soup

We’re having friends over for dinner this weekend to watch one of my favorite Halloween movies, Hocus Pocus.

Since I wanted to keep the dinner simple and warm and delicious, I chose a Creamy Parsnip Soup. I’ll serve it with Sourdough, Rosemary, Pumpkin, & Cranberry Bread along with a simple green salad. And there will be wine. If I have time, I’ll also make my favorite Pumpkin Pudding. This pudding is easy to make and easy to carry to the outdoor fire pit after the movie ends. I hope you all have a great weekend!

Sharon Wray

Yields Serves 8 people

The Hungry {Romance} Writer: Creamy Parsnip Soup

This is another conglomeration of adapted recipes. I've tried for years to come up with a parsnip soup recipe that wasn't too strong (or woody tasting), wasn't too sweet, and wasn't too thick. I think this version hits all of those spots. If, when you're tasting it, the soup tastes a little strong or "woody" (depends on the freshness of the parsnips), try adding a tiny bit of sugar, a bit at a time. That will often cut down on the stronger flavor of root vegetables.

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

Olive oil for the pans2½ pounds parsnips, peeled and roughly chopped4 to 5 baby parsnips, peeled and cut into sixths, lengthwise (for parsnip fries to eat with the soup)1 cup yellow onion, chopped2 teaspoons garlic, minced½ teaspoon ground nutmeg½ pound yellow potatoes, washed and dried, chopped8 cups chicken brothsalt and freshly-ground black pepperExtra nutmeg for garnishRoasted and salted sunflower seeds for garnish

Instructions

Preheat the oven to 500°F, Adjust a rack to the center of the ovenCoat a baking sheet with olive oil.Add the chopped parsnips to the baking sheet and stir them into the oil until they are fully coated.Add the baby parsnip slices to the baking sheet, also stirring them into the oil, but keeping them separate from the other parsnips chunks.Sprinkle ALL of the parsnips with salt and pepper.Roast the parsnips for 15 minutes, flip them, and bake for another 15 minutes. It's possible the baby parsnips finish sooner and can be removed first. Watch out and make sure the veggies don't burn. They should be tender and turning golden brown when they're done.Take the baking sheet out of the oven and set it aside on a rack to cool. Leave the veggies on the sheet for now.Coat the bottom of a large stock pot with olive oil. Place it on a stove on medium-high heat.Add the onions and garlic. Cook until the onions are nicely caramelized, about 15-20 minutes.Stir in the nutmeg.Stir in the potatoes and cook for five minutes.Stir in the chopped roasted parsnips. But leave the baby parsnips aside for garnish.Stir in the chicken broth and bring to a boil.Lower the heat and simmer 20 minutes or until the potatoes are tender.Cover and simmer until the potatoes are tender, another 20 minutes.Turn off the heat and move the pot to a cold burner.Using an immersion blender, blend the soup until it is smooth and creamy.If it's too thick, add a bit more broth.Move the pot back to the previous burner and turn the heat on low.Season with salt and pepper.If the soup seems "off", add a bit of granulated sugar. Sometimes the parsnips can impart a strong flavor and the sugar helps cut the "woodiness".Pour soup in bowls. Add a drizzle of extra virgin olive oil, a tiny bit of ground nutmeg, and a few baby parsnip fries. I even like to sprinkle a few roasted and salted sunflower seeds on top for a bit of crunch.7.8.1.2186https://sharonwray.com/writers-life/the-hungry-romance-writer-creamy-parsnip-soup/ { "@context": "http://schema.org/", "url": [ "https:\/\/sharonwray.com\/writers-life\/the-hungry-romance-writer-creamy-parsnip-soup\/" ],"name" : "The Hungry {Romance} Writer: Creamy Parsnip Soup","description" : "This is another conglomeration of adapted recipes. I've tried for years to come up with a parsnip soup recipe that wasn't too strong (or woody tasting), wasn't too sweet, and wasn't too thick. I think this version hits all of those spots. If, when you're tasting it, the soup tastes a little strong or \"woody\" (depends on the freshness of the parsnips), try adding a tiny bit of sugar, a bit at a time. That will often cut down on the stronger flavor of root vegetables. ","prepTime" : "PT20M","cookTime" : "PT50M","recipeYield" : "Serves 8 people","datePublished" : "2021-09-30 11:32:41","recipeInstructions":[ { "@type": "HowToStep", "text": "Preheat the oven to 500\u00b0F, Adjust a rack to the center of the oven" }, { "@type": "HowToStep", "text": "Coat a baking sheet with olive oil. " }, { "@type": "HowToStep", "text": "Add the chopped parsnips to the baking sheet and stir them into the oil until they are fully coated. " }, { "@type": "HowToStep", "text": "Add the baby parsnip slices to the baking sheet, also stirring them into the oil, but keeping them separate from the other parsnips chunks." }, { "@type": "HowToStep", "text": "Sprinkle ALL of the parsnips with salt and pepper." }, { "@type": "HowToStep", "text": "Roast the parsnips for 15 minutes, flip them, and bake for another 15 minutes. It's possible the baby parsnips finish sooner and can be removed first. Watch out and make sure the veggies don't burn. They should be tender and turning golden brown when they're done. " }, { "@type": "HowToStep", "text": "Take the baking sheet out of the oven and set it aside on a rack to cool. Leave the veggies on the sheet for now. " }, { "@type": "HowToStep", "text": "Coat the bottom of a large stock pot with olive oil. Place it on a stove on medium-high heat." }, { "@type": "HowToStep", "text": "Add the onions and garlic. Cook until the onions are nicely caramelized, about 15-20 minutes." }, { "@type": "HowToStep", "text": "Stir in the nutmeg. " }, { "@type": "HowToStep", "text": "Stir in the potatoes and cook for five minutes. " }, { "@type": "HowToStep", "text": "Stir in the chopped roasted parsnips. But leave the baby parsnips aside for garnish." }, { "@type": "HowToStep", "text": "Stir in the chicken broth and bring to a boil. " }, { "@type": "HowToStep", "text": "Lower the heat and simmer 20 minutes or until the potatoes are tender. " }, { "@type": "HowToStep", "text": "Cover and simmer until the potatoes are tender, another 20 minutes." }, { "@type": "HowToStep", "text": "Turn off the heat and move the pot to a cold burner." }, { "@type": "HowToStep", "text": "Using an immersion blender, blend the soup until it is smooth and creamy. " }, { "@type": "HowToStep", "text": "If it's too thick, add a bit more broth. " }, { "@type": "HowToStep", "text": "Move the pot back to the previous burner and turn the heat on low. " }, { "@type": "HowToStep", "text": "Season with salt and pepper." }, { "@type": "HowToStep", "text": "If the soup seems \"off\", add a bit of granulated sugar. Sometimes the parsnips can impart a strong flavor and the sugar helps cut the \"woodiness\"." }, { "@type": "HowToStep", "text": "Pour soup in bowls. Add a drizzle of extra virgin olive oil, a tiny bit of ground nutmeg, and a few baby parsnip fries. I even like to sprinkle a few roasted and salted sunflower seeds on top for a bit of crunch." }],"keywords" : "The Hungry {Romance} Writer: Creamy Parsnip Soup","recipeIngredient" : ["Olive oil for the pans","2\u00bd pounds parsnips, peeled and roughly chopped","4 to 5 baby parsnips, peeled and cut into sixths, lengthwise (for parsnip fries to eat with the soup)","1 cup yellow onion, chopped","2 teaspoons garlic, minced","\u00bd teaspoon ground nutmeg","\u00bd pound yellow potatoes, washed and dried, chopped","8 cups chicken broth","salt and freshly-ground black pepper","Extra nutmeg for garnish","Roasted and salted sunflower seeds for garnish"], "image": { "@type": "ImageObject", "url": "https:\/\/sharonwray.com\/wp-content\/uploads\/2021\/09\/Blog-posts-12.png" }, "author": { "@type": "Person", "name": "Sharon Wray" }, "nutrition": { "@type": "NutritionInformation", "servingsize": "1 serving"},"@type": "Recipe"} Subscribe to the blog

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