Parsnip Soup

with roasted parsnips Makes 8 servings (8 cups) Total time: about 45 minutes

FOR THE SOUP, SWEAT:

1 2 1/2 1/4

STIR IN:

2 1

DEGLAZE:

1/4 4

STIR IN:

1/2 4 1 1/8

FOR THE ROASTED PARSNIPS, TOSS:

2

2 2 cup diced white onions dried bay leaves tsp. freshly grated nutmeg tsp. cayenne pepper lb. parsnips, cubed (6 cups) Salt to taste

Bosc pear, peeled, cored, and chopped cup dry white wine cups water cup heavy cream tsp. white wine vinegar Tbsp. honey tsp. pure vanilla extract cups sliced parsnips

( 1/8- inch thick) tsp. honey tsp. olive oil

Salt and cayenne pepper to taste Preheat oven to 450°.

For the soup, sweat onions, bay leaves, nutmeg, and cayenne in a pot over medium heat, covered, until onions begin to soften, stirring occasionally, 5 minutes.

Stir in parsnips, season with salt, then cook until parsnips begin to stick to the bottom of the pot, 5 minutes. Add pear to pot.

Deglaze pot with wine, increase heat to high, and cook until wine is nearly evaporated, 2 minutes. Stir in water, bring to a boil, then reduce heat to medium-low, and simmer until parsnips are very tender, 15–20 minutes; discard bay leaves.

Stir in cream, purée soup with a handheld or standard blender, then stir in vinegar, honey, and vanilla; season soup with salt.

For the roasted parsnips, toss parsnips with honey and oil, then season with salt and cayenne. Roast parsnips on a baking sheet until fork-tender and golden, flipping once, about 20 minutes.

Per serving: 208 cal; 7g total fat (4g sat); 21mg chol; 22mg sodium; 34g carb (8g fiber, 12g total sugars); 2g protein