Fun with Parsnips

I’m sure there are places in the world where everyone is “whoo hoo” when it comes to parsnips. Around these parts you get more of a “meh” reaction about them. Poor little guys.

This recipe is similar to other soups I’ve posted– but I did my partsnip (forgive the pun) and made *parsnip* the star.  If you have any suggestions on cooking parsnips I would love to hear about them.

Until then…may the parsnip be (mildly) with you!

Parsnip/Fennel/Leek/Asparagus Soup

Ingredients:

  • Several parsnips, peeled and chopped
  • Fennel bulb, chopped
  • Two leeks, just white part, chopped
  • Two cloves garlic peeled
  • Three cups water (or enough to cover veggies)
  • Asparagus (several)
  • One tablespoon butter
  • One tablespoon olive oil
  • Salt to taste

Cook leeks in butter, olive oil and salt for several minutes over low heat stirring frequently. Add parsnips, fennel, garlic and water. Bring to a boil and simmer until veggies are soft. Puree with stick blender. Chop asparagus but leave tops on for “flair”. Turn off heat and allow asparagus to cook a few minutes in hot soup.

Potato Leek Fennel Spinach Soup

Once a week I like to make a big soup using only farm box ingredients. It’s nice to have for lunch and to serve in little bowls with dinner. 

I have heard getting a farm box being compared to dealing with what life hands you.  For the first several months of our CSA membership I would not go near the greens. Now I look forward to them most of all. It’s funny how we sometimes push away what is best for us. And so it goes with the fennel.  I have been resistant to using it and decided to go for it in this soup. The hint of licorice added the perfect balance and I didn’t need to spice the soup at all. This soup is light, creamy, earthly and delicious!

Ingredients:

  • One large leek (white part only) chopped
  • Two medium sized potatoes peeled & chopped
  • One fennel bulb, chopped
  • Two cups fresh spinach
  • Four cups water
  • Butter, Olive Oil & Salt to taste

Cook leeks in butter, olive oil and salt stirring frequently to prevent burning. When they start to soften add potatoes & fennel.

Cook for a few minutes then add water, less if you would like a thicker soup. Bring to a boil and simmer until veggies are soft (@ 20 minutes). Puree with stick blender. Turn off heat, stir in spinach, and serve.