This comforting soup’s velvety texture and beautiful creamy color are sure to warm your family on any cold winter night. If the soup gets too thick, which it usually does overnight in the refrigerator, thin with a little stock. Thanks for this recipe goes to Damian Sansonetti, chef of Shallots NY.
2 tablespoons olive oil
1/2 Spanish onion, diced
3/4 celery stalk, diced
1-2 garlic cloves, minced
6 medium parsnips, peeled and diced
2 Idaho potatoes, peeled and diced
8 cups chicken or vegetable stock
freshly ground black pepper
fresh chives, optional
In a large pot, heat the oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent. Add the celery and garlic; saute 2 minutes longer.
Add the parsnips, potatoes, and chicken or vegetable stock. Bring to a boil. Cover and reduce heat to low; simmer about 30-35 minutes or until the vegetables are very tender.
Let cool. Transfer the soup in batches to a blender and puree. You can also use a handheld immersion blender to puree the mixture until smooth. Season with salt and pepper.
For extra smoothness, you can strain the soup through a fine chinois. Garnish with fresh chopped chives in the center of each bowl, if desired.
Yield: 8-10 servings