Parsnip Soup with Walnuts
If you like carrots you will love the flavor of their cousin, the parsnip. They taste like carrots with spiced (not spicy) notes which are grounded by rich, earthy black walnuts and brightened with the flavor of parsley.
- 4 tbs butter
- 1 onion diced
- 2 cloves garlic, minced
- 4 parsnips, peeled and diced
- 1 sweet apples, peeled and diced
- 8 cups vegetable stock
- 3 sprigs of thyme
- 2 bay leaves
- Sherry vinegar
- 1-2 tbs honey
- 1/4 cup chopped parsley
- 1/3 cup toasted black walnuts
- Melt 2 tbs butter over medium low heat in an 8 quart stock pot. Add onions and cook until softened. Add garlic and cook 1 minute until fragrant.
- Add parsnips and apples. Cook 5 minutes. Add 2 cups stock and stew, partially covered until parsnips soften 10-15 minutes. Add additional stock if pan gets dry.
- When parsnips can be easily pierced with the tip of a knife, add remaining stock, thyme and bay, and simmer, partially covered until parsnip can be easily mashed.
- Purée soup and return to pot. Season to taste with salt, pepper, a pat of butter, a splash of sherry vinegar, and honey. Add additional water to thin if needed.
- Garnish with parsley and toasted walnuts to serve.