Parsnip Potato SoupJaime
Soup. I could start going on and on about it—why it’s one of the most filling, yet low calorie foods, how it is nourishing, and satisfying, yet oftentimes guilt-free—but I’ll spare you. Otherwise, you may feel like you’re reading a chapter in The Tale of Despereaux.
I think the best thing about soup, though, is the fact that I can whip it up when I only had a few things left in the fridge. The key to making any soup like this in a pinch is to have canned (or boxed) chicken stock, and an onion. After you have those two things, you can pretty much add in whatever you have, et voila, you have a fantastic soup.
In my case, I had three sad looking potatoes, and three parsnips on their way out. I doubled the amount of ingredients, since you probably would want to make this for more than two people.
Parsnip Potato Bisque
1 teaspoon olive oil
1 onion, diced
6 parsnips, peeled and cut into chunks
6 small potatoes, peeled and cut into chunks
4 cups chicken broth
salt, to taste
1/2 teaspoon Italian seasoning
3 tablespoons cream (optional)
1. In a large pot set over low heat, cook the onion in the oil. Add in parsnips and potatoes, and cook everything together until the onions are tender, about 15 minutes. Add in chicken stock and salt, to taste. Sprinkle in Italian seasoning. Bring to a boil, and simmer for 25 minutes, or until parsnips are tender.
2. Place the soup in a blender, and puree. Return the soup to the pot and stir in cream, if desired.