04 Mar 2007 07:50 pm

Roasted Parsnip Soup with Garlic

3 parsnips, peeled and cut into pieces about 1 inch long and 1/4 inch square
5 cloves garlic, peeled and stem end cut off
3 to 4 tbl olive oil
1 medium-sized whit e onion, chopped
3 to 4 cups good quality chicken stock (preferably homemade)
1 large bay leaf
1/2 cup half-n-half (if desired)
salt, and freshly grated black pepper to taste

Toss the parsnips and garlic cloves  with 1 to 1-1/2 tablespoons of the olive oil. Sprinkle with salt and pepper, and pour into a heavy-bottomed  roasting pan or cast-iron skillet. Place into a 350º oven. Roast until parsnips and garlic are soft, approx. 20 minutes.

In a 2 to 3 quart saucepan, heat remaining olive oil until shimmering and fragrant.  Add onion and cook until translucent, approx. 5 to 8 minutes. Add roasted parsnips and garlic and stir, then add chicken stock to cover and bay leaf. Heat just until boiling then remove from heat. Allow to cool  until still soup is still hot but bottom of the pan is cool enough to touch.

Pour mixture into blender  or food processor and, working in batches if necessary,  puree until smooth (adding stock if needed to allow mixture to puree uniformly). Return to pot. Add stock until desired consistency is reached;  if a creamed soup is desired, add half-n-half. Heat slowly until barely simmering. Season to taste with salt and pepper .

One Response to “Roasted Parsnip Soup with Garlic”

  1. on 15 Feb 2010 at 2:59 pm 1.Chris said …


    I just tried this recipe and the soup was surprisingly sweet with, for me, and pleasantly unusual flavor. I’ve never done much with parsnips, before.

    One question I have is about proportions, since the parsnips available at the Park Slope Food Coop ranged in size from spindly carrots to fat eggplant! I ended up adjusted the stock amount, but I’m wondering what you had in mind. How many cups of chunks?


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