Parsnip soup (or any cold weather vegetable, for that matter)

One of my favorite things to cook and eat is soup. In cold months, it’s hot soups made of root vegetables, in the warmer months it’s cold soups with ingredients like tomatoes or peas. A lunch of soup and crusty bread is just about one of the most satisfying meals ever. And I’ve found that the soup actually improves after a day or two in the refrigerator.

Parsnip soup garnished with crispy red onions

Parsnip soup garnished with crispy red onions

Most Saturdays particularly in the fall or winter, after a morning visit to the local farmer’s market, I put a pot on for the day’s lunch. Whether it’s winter squash, sweet potato, or carrot, this basic recipe suits them all and is rife with possibilities for variation and experimentation. Vary the main ingredient with any root vegetable or squash. Vary the herb selection. Thyme is always a good choice, but so aren’t sage and rosemary (but use either sparingly) or bay or chives or parsley. Add heartier herbs at the beginning; softer herbs at the end. The recipe below doesn’t have much in the way of spices, but you can use all sorts of spices from cayenne or paprika to ginger or cinnamon depending on what you want in the end. How about Spicy Sweet Potato with cayenne and cinnamon and coriander?

Use stock. Use water. Or, as I did here, use a combination. Lastly, consider an interesting garnish. Some crunchy contrast to the smooth, blended soup is always nice. Crackers, croutons, or crispy, sauteed vegetables like your main ingredient, or mushrooms, or shallots all provide some contrast in texture.

This time out there were some good looking parsnips at the market, so it seemed like an obvious choice, as it is one of my favorites. My not-so-secret (and completely optional) ingredient here is some serrano ham (courtesy of Cheesetique, by way of a 99¢ “serrano butt”.) You can use bacon or some other smoked pork product in its place, or just leave it out entirely.

Note there’s no cream or dairy in this recipe. That doesn’t mean it isn’t creamy. The potatoes are the key. Their starch helps thicken and smooth out the soup. But, by all means, leave them out and add some cream or milk or yogurt at the end instead.

As with all of my recipes, seasoning throughout the process with salt and pepper is implied.

'Snips and onions sautéing away

'Snips and onions sautéing away

Parsnip soup

  • 1 1/2 # parsnip, diced
  • 2 c. onion, diced
  • 1/2 # potatoes, diced
  • 4-5 sprigs of thyme
  • 2 tbsp. chives, chopped
  • 3 sprigs of tarragon
  • 1/2 tbsp. butter
  • 2-3 c. chicken stock
  • 2-3 c. water
  • 2-3 tbsp. serrano ham, sliced thinly (optional)
  1. Heat a large pot over medium-low heat and add the ham, butter, and onions and cook for a couple of minutes. Then add the diced parsnips, and continue to cook for another 10-15 minutes, stirring occasionally until the vegetables are soft.
  2. Add the water, stock, thyme, and potatoes, and turn the heat to high to bring just to a boil. The liquid should cover all of the vegetables by about 1/4″ – 1/2″ depending on the size of your pot.
  3. Once the soup has reached a boil, turn the heat down to low or medium-low until it is barely simmering.
  4. Simmer the soup for at least an hour, maybe even two. I use a piece of parchment paper cut to the size of the pot to cover, but you can achieve the same effect by partially covering the pot to allow some evaporation, slowly.
  5. After your soup has simmmered for a while, add the chives and tarragon, and blend with a hand-blender.
The parchment lid

The parchment lid