Parsnip Soup

Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.

Parsnip soup


1 lbs parsnips, peeled and diced small (about 5-6 medium parsnips)
2 leeks, white parts only, chopped
5 shallots, chopped
2 cloves garlic, minced
1 apple, peeled and diced
3 Tb vegetable oil
8 cups (2 quarts) vegetable stock
salt and pepper


In a medium pot, heat oil over a medium-low flame; add the leeks, shallots and garlic and sweat for about 10 minutes until soft and translucent. Be sure not to get any color on the vegetables.

Add the parsnips and apple and continue to cook for 10 minutes; season well with salt and pepper.

Add the stock and bring to a simmer; cook at a simmer for 20 minutes.

Transfer to a blender and puree until smooth; pass through a fine mesh sieve and adjust seasoning.

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