Parsnips are so underrated. They should be one of the stars of winter cooking. They are absolutely delicious roasted, mashed, or added to stews or potpies. My favourite way to eat them is as a creamy soup….And another Gluten-free and Dairy-free recipe
- 2 Tbsp olive oil
- 2 – 3 leeks, sliced into rounds
- 1 onion
- 3 – 4 small parsnips (or 1-2 large), cut into chunks
- 1-2 potatoes, cut into chunks, skin on
- 2 celery stalks, cut into pieces
- a bay leaf, a sprig of thyme, a sprig of parsley, rosemary stem (this makes a bouquet garnis)
- 900mL Chicken stock and a splash of white wine (enough to cover veggies – you may need more or less stock)
- 4 Tbsp Earth Balance butter + 1/4 cup Sorghum Flour (gluten-free)
- 1 cup half and half cream (or Almond milk, Soy milk, etc.)
- a splash of worstershire and Tabasco sauce
- salt and pepper to taste
- nutmeg and Truffle Oil for serving
Here is what to do
In a small saucepan, prepare the roux. Melt butter and add flour and whisk. You will want to cook it out a bit, but careful not to burn the roux. Add 2 – 3 ladles of the simmering stock and continue to mix to avoid lumps.
Now add roux to potato and vegetables. Bring to a boil.
Reduce heat and simmer until all is soft. Turn off heat and remove bouquet garnis.
Transfer the soup to a blender/food processer. You will probably have to do this in a couple of batches if you are using a blender. Once the mixture is smooth and creamy, return to the pot. (If you have an immersion blender, do this in the pot)
Add the dairy and a big pinch of salt and pepper and mix well. Heat thoroughly and taste the soup and adjust the seasoning.
Serve in a bowl with a drizzle of Truffle oil and a sprinkle of nutmeg.
What is your favourite winter soup?