Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Keep reading for the full recipe…
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
- 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.
- 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.
- 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.
- 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.