pining for parsnip
I love a good hearty vegetable soup, and one of the best root vegetables to do the job is parsnip. Roasted veggies that also include leek, celery, and garlic, are blended to create a yummy, savory soup. Although the parsnip soup on its own packs great flavor, adding a hit of green chili sauce amps it up with some heat. All you need to pair with it is a slice of warm, crusty bread and perhaps a small side salad.
⟶ the recipe
parsnip soup with green chili sauce
ingredients
4-5 medium parsnips, peeled and chopped
1 large carrot, peeled and chopped
1 large leek bulb, chopped
1 stalk of celery, chopped
3 cloves of garlic, peeled
5 sprigs of thyme
5 sprigs of rosemary
2 bay leaves
4-6 cups chicken stock
½ cup dry white wine
¼ cup half and half
Salt and pepper
For the chili sauce
2 poblano peppers, seeded and chopped
2 jalapeños, seeded and chopped
1 small onion, chopped
1 cup extra-virgin olive oil
Salt and pepper
Prep time
40 minutes
Cook time
1 hour
Total time
1 hour 40 minutes
4 servings
instructions
Preheat oven to 400 degrees Fahrenheit. Arrange parsnips, carrot, leek, celery, garlic, thyme, rosemary, and bay leaves on a large baking sheet layered with parchment paper. Drizzle with oil, and toss to coat.
Roast for about 40 minutes until veggies are tender and beginning to brown. Allow veggies to cool slightly, then discard the herbs and bay leaves. Add veggies to a blender with chicken stock and wine, and puree until smooth.
Transfer mixture to a large pot on medium-low heat. Bring soup to a simmer and cook for about 10 minutes. Remove from heat, and stir in half and half. Season with salt and pepper to taste.
For the chili sauce, add poblano, jalapeno, and onion to a food processor. Pulse until well-processed, then drizzle in the olive oil, pulsing until smooth. Season with salt and pepper.
Divide soup among bowls and top with chili sauce. Serve with a warm piece of crusty bread.
⟶ recipe notes
- This recipe for chili sauce makes about a cup and a half. You likely won’t use it all for this soup, so definitely make sure to refrigerate it in a jar and use for another purpose. It would be a great topping for tacos or stirred into a guacamole
- For the white wine, make sure you use a nice dry variety like a pinot grigio or sauvignon blanc
⟶ modifications
- I added the carrot for extra substance and flavor, but you can skip it and add an additional parsnip
