Parsnip soup

Ingredients:

note: that amounts are approximate.

1 onion, peeled and chopped
About one pound of parsnips, peeled and cut into 2-3 inch chunks
Olive oil to coat bottom of soup pot
1 quart chicken or vegetable stock (Trader Joes’s is fine) or enough to generously cover the parsnips
Salt and freshly ground black or white pepper

Procedure:

Heat soup pot over medium heat with olive oil; add chopped onion and sauté until translucent.

Add parsnips and stir, sautéing with the onion for about 3-5 minutes. Add chicken or vegetable stock and bring to a boil. Cover, reduce heat and let simmer for about 30 minutes; parsnips should be very soft. Turn off heat.

Using an immersion blender, puree the soup directly in the soup pot.

You can add a bit of cream or milk, depending on if you want a creamier soup but usually it is fine as is. Add salt and pepper to taste.

The soup can be frozen after it cools down a bit. Try it; it has a surprisingly sweet and earthy taste and is far easier to make than sauerbraten and much quicker, too.

Note:
If you like it, try adding a peeled and diced celeriac with the parsnips for added depth of taste.

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