Vegetarian Recipe: Parsnip Puree

Smooth-as-Silk Parsnip Puree
Makes 6 servings

• 3 Tablespoons butter
• 1 large onion, chopped (about 1 1/2 cups)
• 3 lbs parsnips
• Kosher or sea salt
• Freshly ground white pepper
• 8 cups vegetable stock
• Juice of half a lemon
• Walnut or pistachio oil, optional
• Fleur de sel or other coarse sea salt for finishing

1. In a wide pot over medium-low heat, gently cook the onion until translucent and softened, about 7 minutes. Meanwhile, peel and cut the parsnips crosswise into 1/2-inch coins (you should have about 8 cups). Stir the parsnips into the onions and season with salt and white pepper. Cover and cook until partially tender, about 10 minutes.
2. Add 2 cups of the stock, replace cover, and bring to a gentle boil. Reduce heat to keep soup at a simmer and cook, covered, for 15 minutes. Add 4 cups more stock and continue simmering until the parsnips are very tender, about 15 minutes more.
3. Puree the soup with a standing or immersion blender. To remove all the fibers and get a silky puree, rub the soup through a fine-mesh sieve (a chinois or tamis) into a clean pot. You’ll have about 5 cups thick puree.
4. Reheat the soup, thinning with remaining stock to the consistency of heavy cream. Add a couple of squeezes of lemon–the soup shouldn’t taste lemony, but the flavors should come alive.

Serve with a swirl of walnut or pistachio oil if desired and a sprinkling of fleur de sel. Soup may be made up to a day ahead and reheated.