It’s raining in Los Angeles! As it turns out that’s Carrot and Parsnip Soup weather. Naturally, the much-needed rain inspired me to cook. So I set to work, surrounded by a warm kitchen and the rumbling of the rain. I chose Carrot and Parsnip Soup simply because its simple. Besides I had piles of carrots and parsnips leftover from a planned Thanksgiving side dish I nixed. Somehow I just knew there was something more important in store for those vegetables and that turns out to be this soup.
I’m sure I don’t have to tell you how welcome the rain is here in California. While the city hills where I live were not directly affected by the latest tragedies, we’ve been on edge and feel great sadness. Believe it or not, soup helps me through the complicated emotions we all feel at times like these.
Which is why I’m particularly happy about the rain. It built slowly all day yesterday, came down heavy last night, and as I write this it’s beginning to wane mid-day. The best part is, you could feel it in the air. You knew it was coming. By nightfall, I began to hear the pings and pitter-patters on the copper awning outside my kitchen window. It made me happy to hear the soft landing of so many little drops. Did they know how welcome they were? Did they feel the gratitude of millions of people in this parched state? Let’s hope the rain doesn’t lead to more problems… GREG
Carrot and Parsnip Soup
Print This Recipe Yield 6Source Adapted from Coooking Light via the New York TimesPublished
Ingredients
- 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)
Directions
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.
I love parsnips anyway you cook them. I look forward to trying this delicious looking soup.
I agree with Gerlinde — parsnips are wonderful, and not used enough (well, by me, at least!). Love soup and it’s wonderful in rainy or cold weather. This looks terrific — simple and flavorful. Thanks!
Parsnip is such underrated vegetable. Your soup looks perfect for a rainy day.
As I read this I was nodding my head in agreement the whole time. On the edge, as you said, of the fires, we feel sadness for everyone affected. And the rain! Even with three leaks in our house, I loved every minute! On to the soup … it sounds hearty, delicious and warming for a rainy day.
Glad for the relief of your rain. It’s been terrible to see all the problems the fires have caused.
I love parsnips and I love the color carrots give this soup!
This sounds rich and its bright colors are perfect for probably a gray day. I love how the weather influences my cooking and I love when it snows or rains, and then is bright and sunny the next day. Sending lots of love and comfort your way!
Greg, what a wonderful soup! Simple, quick (relatively!), and delicious. I don’t “do” parsnips nearly often enough, and this would be so satisfying AND pretty.