This month's recipe swap hosted by A Taste of Home Cooking had a vegetarian theme. I was given Joanna's blog Kosher Kitchen and immediately chose this parsnip and potato soup to make. Joanna had recently posted this recipe and gave it great reviews, so I knew it would be delicious-and it was. Since Joanna's blog focuses on Kosher food, she eliminated the bacon that was in the original recipe. I decided to keep the soup on the healthier side and also eliminated the bacon, and thought it was just perfect! But, if you absolutely must have your bacon, I'm sure it would be a great addition. I also followed Joanna's advice and kept some larger pieces of parsnips and potatoes in the soup while blending the soup-it really did add a nice texture.
Thanks Joanna for sharing this wonderful soup recipe!
Parsnip and Potato Soup
2 tablespoons cooking oil
2 tablespoons butter
2 large Russet potatoes, 1 1/4 pounds, peeled and diced
3 to 4 large or 6 medium parsnips, peeled and chopped (3 cups)
1 onion, chopped
4 cloves garlic, chopped
Black pepper
1/8 teaspoon grated or freshly grated nutmeg
1 bundle of parsley, tied with string (or 1 heaping teaspoon dried parsley)
1 quart chicken or vegetable stock
1/2 pint cream
Kosher salt and freshly ground black pepper, to taste
Source: Slightly adapted from Kosher Kitchen, originally adapted from Rachael Ray
2 tablespoons cooking oil
2 tablespoons butter
2 large Russet potatoes, 1 1/4 pounds, peeled and diced
3 to 4 large or 6 medium parsnips, peeled and chopped (3 cups)
1 onion, chopped
4 cloves garlic, chopped
Black pepper
1/8 teaspoon grated or freshly grated nutmeg
1 bundle of parsley, tied with string (or 1 heaping teaspoon dried parsley)
1 quart chicken or vegetable stock
1/2 pint cream
Kosher salt and freshly ground black pepper, to taste
Toasted pumpkin seeds to garnish
Heat oil in a soup pot over medium-high heat. Add the butter to melt. Reduce heat to medium-low, add potatoes and stir to coat. Add parsnips, onion, garlic, black pepper, nutmeg and parsley; partially cover and cook to soften 15-20 minutes, stirring occasionally. (The color of vegetables should be light golden.)
Remove parsley (if using).
Purée potatoes and parsnips in batches if necessary in a food processor or blender with stock or just add stock to the soup pot and use an immersion blender, leaving some chunks.
Stir in cream, then season the soup with salt and pepper to taste. Serve in bowls and garnish with pumpkin seeds.
Heat oil in a soup pot over medium-high heat. Add the butter to melt. Reduce heat to medium-low, add potatoes and stir to coat. Add parsnips, onion, garlic, black pepper, nutmeg and parsley; partially cover and cook to soften 15-20 minutes, stirring occasionally. (The color of vegetables should be light golden.)
Remove parsley (if using).
Purée potatoes and parsnips in batches if necessary in a food processor or blender with stock or just add stock to the soup pot and use an immersion blender, leaving some chunks.
Stir in cream, then season the soup with salt and pepper to taste. Serve in bowls and garnish with pumpkin seeds.
Source: Slightly adapted from Kosher Kitchen, originally adapted from Rachael Ray
Glad you liked this! I think it's going on my menu for next week again:)
ReplyDeleteWhat a wonderful, comforting meal. And yes, soup can totally count as a meal! =)
ReplyDeleteI just got done making a pot of white bean soup. I'm on a constant rotation this Fall and loving it. We sometimes have it with biscuits, too. : ) This parsnip and potato soup looks wonderful, Dawn. A creamy thick, hearty soup like this does make a great meal and the pumpkin seeds on top is a nice touch. I don't think I would miss the bacon.
ReplyDeleteLooks amazing, I love parsnips and I rarely cook with them.
ReplyDeleteWhat a great fall soup! This looks great.
ReplyDeleteI love the addition of parsnips, must try!
ReplyDeleteThat looks delicious!
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