This is a simple and straightforward soup, but I really thought it was delicious, and can't wait to make it again. Be sure to purée it really well, because a silky texture is definitely part of the charm. I'd say the other trick for perfection here is to be sure the parsnips get a little browned in the butter before you add the broth.
You could use leftover Brussels sprouts (or kale, or broccoli), just heat it thoroughly but briefly before adding it. You could also omit any green vegetable entirely, and just have parsnip soup, especially if you want to serve it as a starter.
4 servings
45 minutes prep time
450 grams (1 pound) parsnips
3 large shallots OR 1 medium leek
2 or 3 cloves of garlic
3 tablespoons unsalted butter
1 or 2 bay leaves
3 cups chicken OR vegetable broth
1/2 cup 10% cream
salt & freshly ground black pepper to taste
freshly grated nutmeg to taste
250 grams Brussels sprouts
Peel and chop the parsnips. Peel and finely chop the shallots (or leek) and the garlic.
Heat the butter in a heavy-bottomed soup pot over medium heat until melted and bubbling, then add the parsnips. Stir well, then cover and let them cook gently for about 10 minutes, until lightly browned. Stir and check them occasionally. Add the shallots, garlic, and bay leaves and cook for another few minutes until they are softened. Add the broth and simmer, covered, for another 10 to 15 minutes.
Purée the soup in a blender until very smooth. Swish it out with the cream - or if you prefer a lighter soup you could use a bit more broth instead - and add it to the soup. Season with salt, pepper, and nutmeg.
Wash and trim the Brussels sprouts, and shred them. Boil or steam them until just tender, about 5 minutes. Drain well and add 3/4 of them to the soup. Heat the soup through, but do not allow it to boil. Serve with the last of the Brussels sprouts sprinkled over the top.
Wheeeee! Last year at this time I made Cheeseburger Wellingtons with Burger Topping Salad. That was fun...
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