Makes 8 cups
-2 pounds parsnips, trimmed, peeled and chopped
-2 T. olive oil
-4 T. salted butter
-1 small onion, peeled and diced
-1/4 t. nutmeg
-2 large apples, peeled and chopped
-1 potato, peeled and chopped
-6 cups vegetable broth
-salt & pepper to taste
-1/2 cup heavy cream
-fresh loaf of bread, cut into 1″ cubes
-kosher salt to taste
-fresh Parmesan cheese, shaved
Preheat the oven to 350º. Toss parsnips in olive oil. Place in a single layer on a baking pan.Roast the parsnips for 60 mins., occasionally turning them until tender and easy to pierce with a fork.
In a large soup pot add the butter and place on medium-heat. Heat the butter until it starts to foam and turn light brown. Add the onions and fry until translucent and shiny. Stir in the nutmeg.
Add the apples, potato, and roasted parsnips to the pot. Cook for 10 mins., stirring occasionally to prevent burning.
Add broth and bring to a boil on medium-high heat, then reduce to low and simmer for 30 mins. until the vegetables are soft and easy to pierce with a fork.With a blender, puree the soup until smooth.
Add the heavy cream and stir. Season with salt and pepper to taste. Place the pot back on the stove and keep warm until you are ready to serve.
Preheat the oven to 400 º. Slice the bread into one inch cubes. Toss with a light drizzle of olive oil and kosher salt. Bake in the oven for 10 mins.
Garnish the soup with some fresh basil, a handful of toasted bread, and some shaved Parmesan cheese. Enjoy!
Adapted from flourishingfoodie.com, 10/12