Recipe from The Farm: Roasted Garlic and Parsnip Soup


I consider parsnips to be one of the vegetable world's best kept secrets, but have never tried them in a soup. I was so happy to receive this recipe from the folks at the Cascade Bar and Grill. It's a simple but flavorful soup, one that I know my family is going to go back to again and again. When my sister tasted it she said, "Mmmm... February food." Exactly.

  • 3 lbs. parsnips
  • (1 quart vegetable or chicken stock, optional)
  • ¼ cup roasted garlic, approximately one head's worth*
  • 1 cup caramelized onions
  • Salt and pepper to taste
  • 2  bay leaves
  • 2 T. lemon juice

Peel the parsnips and cut into quarters, cover with water or stock and water, and simmer until just tender. Add all other ingredients except the bay leaves and blend with a submersible mixer until very smooth. Add bay leaves and return to very low heat for twenty minutes or so, just enough for the bay leaf to steep a little. Garnish with a little finely chopped chives or parsley. Enjoy hot.

LocalHarvest’s notes: We added the stock idea to add a little more fullness to the flavor. We also stirred in some half-and-half at the end to thin the soup a bit. Make sure to give the onions plenty of time over low heat to get that rich, carmelized color and flavor. Use your favorite method for roasting the garlic, or try this: heat oven to 375 degrees. Break one head of garlic into cloves but do not remove papery skins. Scatter the cloves on a baking sheet with a lip, or a baking dish. Sprinkle with a little olive oil and salt, and 2 T. water. Bake until tender, about 30 minutes. When cool enough to handle, squeeze garlic from the papers and discard papers.



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