This soup showcases the wonderful creaminess and the earthy, zesty flavor of parsnips, which may be the most underrated root vegetable out there!
1 tablespoon olive oil
1 Cipollini onion, diced fine
¼ teaspoon salt
2 tablespoons minced ginger
1 clove minced garlic
2 tablespoons lemon juice
2 cups peeled, cored and chopped parsnips
1 cup diced rutabaga
1 cup chopped sunchoke
1 medium pear, cored and diced
1 medium apple, cored and diced
4 cups water
½ cup half-and-half cream
Fresh ground black pepper to taste
4 tablespoons chopped fresh parsley
Lemon wedges and cheddar cheese slices for serving (optional)
- Heat the olive oil on medium-low heat in a large soup pot. Add the diced onion to the heated oil and cook on medium-low until the onion is almost translucent, 3-5 minutes. Add the salt, ginger, garlic and lemon juice and cook for another 3-5 minutes.
- Add the parsnips, rutabaga and sunchokes. Turn up the heat to medium and cook for 10 minutes, until the vegetables are slightly browned. If the mixture gets to sticky, begin to add a few tablespoons of the water. Add the pear and apple. Once the vegetables and fruits are slightly soft and browned all of the water. Cook until all of the vegetables are very soft, 15-20 minutes.
- Once the vegetables are soft, transfer the whole mixture to a food processor. (You may need to do this in batches.) Puree the mixture until it is uniformly smooth. Return the puree to the large soup pot. Over medium-low heat, stir in the cream until it is thoroughly mixed. Serve the soup warm, add fresh ground pepper to taste and a generous garnish of minced parsley. Offer lemon wedges and cheddar cheese on the side if you like.