Potato Parsnip Soup

2 Feb

Potato Parsnip SoupSince Punxsutawney Phil saw his shadow, I figured it was time to dust off a couple root vegetables and make some Potato Parsnip Soup. This is a simple, tasty vegetarian soup that warms the soul. This recipe uses grated cheese and chopped vegetables, but if you have the best sous chef around it’s not a big deal. When I take this to the Partners meeting next week, I’ll just warm it up in the crockpot. Serves 4 to 6.

4 tablespoons plus 1 teaspoon of butter
2 shallots, finely chopped
2 celery stalks, finely chopped
2 parsnips, finely chopped
2 tablespoons cornstarch
4 teaspoons water
Salt and pepper if desired
3 cups vegetable stock
1 cup milk (whole or 2%)
12 ounces of beer (I used Stella)
2 large russet potatoes, peeled and chopped
8 ounces grated Asiago cheese
1/4 teaspoon hot sauce
1/4 teaspoon paprika

In a large saucepan over medium heat, melt the butter. Sauté the parsnips, shallots, and celery until tender. Reduce heat to medium low. In a container with a lid, combine the cornstarch and water and shake until combined. Add cornstarch mixture to the saucepan. Note, if your heat is too high, the cornstarch will clump. You can also just briefly remove the pan from the heat if you’d rather. Stir to incorporate and add salt and pepper if desired. Remember that parsnips are sweet so you may want some salt to balance that. Gradually whisk in the stock, the milk and then the beer. Add the potatoes and bring to a boil. Reduce heat and simmer until the potatoes are tender, probably about 30 minutes.

Remove the pan from the heat and mash the potatoes with a potato masher. You could also puree the mixture with an immersion blender, but since I don’t own one, I went old school. Return the soup to low heat and add the cheesy goodness one handful at a time, stirring to melt after each addition. Add the hot sauce and paprika and season with salt and pepper to taste.

Hat tip to my girl, Allison, who helped me narrow down the cheese selection! As recipes usually are, this one is an ingredient playground since you can select a different cheese or change out the veggies.


One Response to “Potato Parsnip Soup”

  1. Allison Sherwat Cooper February 9, 2012 at 2:33 pm #

    My pleasure to be your fromagier! It was delicious, and I could have easily eaten the entire pot of soup on my own.

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