Parsnips. If you haven’t tried them then you’re missing out. I’ve been a long time fan of the root vegetable and I’ve been a little obsessed lately. Parsnip puree, yep. Parsnip fries, you bet! Parsnip soup, of course! Today I’m combining a few of my favorite things to bring you a bowl full of deliciousness. A creamy parsnip soup and a mouthwatering herb pesto are the perfect duo in tasty meal.
Parsnip Soup with a Herb Pesto Drizzle:
Prep it: Soup
– 1 lb parsnips
– 4 cups chicken or vegetable stock
– 1 yukon gold potato
– 1 apple
– 1 red onion, diced
– 2 tablespoons extra virgin olive oil
– 3 cloves garlic, minced
– 2 sprigs thyme
– 1 bay leaf
– salt and pepper to taste
Prep it: Herb Pesto
– 1 cup basil, arugula, thyme
– 1/2 cup extra virgin olive oil
– 1/4 cup pine nuts
– 1/4 cup walnuts
– 2 cloves garlic
– juice from half a lemon
– salt
Make it: Soup
– Heat EVOO in a large stock pot. Sauté onion with a pinch of salt/pepper until translucent, about 5 minutes.
– Add garlic, parsnip, potato and apple. Sauté another 5-7 minutes.
– Add chicken stock, bay leaf and thyme and bring to a boil. Simmer with lid on for 20 minutes. Remove lid and let cook for another 20 minutes.
– Remove bay leaf and thyme sprig. Transfer to a blender to puree or use an emersion blender to puree.
Make it: Herb Pesto
– In a food processor pulse garlic, pine nuts and walnuts until minced.
– Add basil, arugula and thyme. Pulse food processor.
– Add juice from a lemon and EVOO. Blend until all ingredients are combined
– Add salt to taste
Serve it:
– Serve parsnip soup with a drizzle of herb pesto. Add a pinch of salt and red chili flakes.
ENJOY!
Cheers,
Laura
