“The winter root vegetables lend their complementary, slightly sweet flavors to this hearty Carrot and Parsnip Soup that came to The Times from Cooking Light magazine… Stir in more water or broth if you prefer a thinner consistency.” NYT
- 1 tablespoon olive oil
- 1 pound peeled and chopped onion
- 1 pound peeled and chopped parsnip
- 1 pound peeled and chopped carrot
- 1 quart vegetable broth
- water (as needed)
- 1 cup heavy cream (to taste, optional)
- salt and white pepper (as seasoning)
Heat oil in a Dutch oven or deep soup pot over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, carrot, broth, and enough water to barely cover the vegetables (about 1 cup); bring to a boil. Reduce heat, cover and simmer 50 minutes or until vegetables are very tender. Remove from heat; let stand 5 minutes then use an immersion blender to puree the vegetables until very smooth. Use a splash or two of water if necessary to achieve a thick but soupy consistency.
Return the pan to medium heat and stir in up to 1‑cup cream (if using). Continue to stir until the soup is well-mixed and warm but not boiling. Season with salt and white pepper and serve.