Melt four tablespoons of butter in a large stockpot and add
- one cup chopped onion
- one cup thinly sliced carrot
- one cup thinly sliced celery
- 1/8 teaspoon of powdered savory
and cook together on low until things are getting soft, or until you're done dealing with the parsnips.
Meanwhile, peel and slice your parsnips in 1/8" slices, then add them in, along with five cups of chicken stock. Cover and simmer 25 minutes, then blend all or most of it. Add one eighth teaspoon of nutmeg and taste. Add salt if needed. Lovely for a quiet and rainy Friday in November.
adapted from an Epicurious recipe
A pound and a half of parsnips! What a gift. I love parsnips though my husband isn't that keen unfortunately.
ReplyDeleteShe and her husband belonged to a community shared agriculture, where they'd pick up their portion every week. We did that one year - you don't know what you're getting, and it was enjoyable but at times too much for just two of us. And that's what happened to them. Her husband doesn't like lots of veg anyway, so I was the happy recipient many times! I don't say no to any fresh produce! This soup came out way better than I expected, too.
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