Parsnip Soup has a subtlety sweet and savory taste, perfect for coming in out of the cold on a winter day. Garnished with sautéed mushrooms and crispy pancetta, it also makes for a unique and impressive first course when having friends over for dinner!
- 3 Tbsp olive oil
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 Tbsp fresh thyme leaves
- 3 parsnips, peeled and cubed
- 4 cups chicken or vegetable stock
- Salt and pepper
- For garnish:
- 1 ½ cup wild mushrooms
- ¼ cup pancetta cubes
- Fresh black pepper
- Fresh thyme leaves, finely chopped
Heat a 2-3 quart pot on medium-high. Add olive oil and shallots and sauté for 5 minutes, until shallots are soft and start to brown. Add the garlic and thyme and cook for 1 minute.
Add the cubed parsnips, salt and stock, bring to a boil, then reduce heat to med-low and simmer, covered, for 10 minutes.
Place the lidded pot into your Wonderbag and seal for 4-5 hours. When ready to serve, remove pot from bag and puree the soup using a hand blender (or transfer to a food processor or a blender).
To Serve: Salt and pepper to taste. Spoon into shallow soup bowls a garnish as desired with sautéed wild mushrooms, crispy pancetta and diced fresh thyme.
Tip: I use one tsp of salt when seasoning, but this will of course vary by how salty (or not) your stock is. Parsnips can vary in size - the three I used weighed just over a pound, which is a good ratio for the amount of stock in the recipe, in order to get a creamy but not too thick texture. If your parsnips are larger, or you like just like a thinner soup, you can always add more stock during the pureeing process.