Parsnips rule.....








No seriously...


Parsnip Soup
1 Medium Yellow Onion, 1/4" Dice
1 Tbsp Minced Garlic
1 Tbsp Olive Oil
5lbs Parsnips peeled and slice 1/4" thick
1 Cup Very Dry White Wine
Vegetable Broth
1/4 tsp Nutmeg
Pinch Cayenne Pepper
White Pepper
Kosher Salt
1/4 Cup heavy cream (optional but the soup feeds many so the fat increases very little per serving)

Sweat Onion and garlic in olive oil in dutch oven with heavy pinch of salt until softened and translucent, about 5 minutes. Add Parsnips and continue sweat until the color slightly, about 15 more minutes. Deglaze with white wine and simmer till most of the liquid is gone. Add Vegetable broth till vegetables are almost covered. Bring to a boil then reduce to simmer and cook until parsnips are very soft 45 - 90 minutes depending on parsnips and how small you cut them. Puree soup in food processor or with hand blender. Force through sieve. Add, nutmeg, cayenne, and cream. Add salt and white pepper to correct seasoning.

Takes some time, but very much worth the effort, especially if it is very cold.

I have many more soup recipes if anyone is interested.