Day two of soup week involved an ingredient I’ve never used before: the parsnip. Related to the carrot (but nutritionally richer), the parsnip never popped into my brain as a star ingredient until I saw this appealing recipe in my handy dandy “Good Food Fast” cookbook. I was excited about potentially discovering another winter veggie that would bridge the gap between my favorite fall and spring flavors.
Sadly, the parsnip did not win me over. While this soup was quite creamy and comforting, and while it certainly didn’t taste BAD, it really didn’t have any oomph. Perhaps some garlic or herbs would have built another layer of flavor, or perhaps things would have been tastier if I had used an apple with a little more tartness, like a Granny Smith (I opted for Gala). Who knows? Until I figure out that missing link, though, parsnips and I will continue to be casual acquaintances instead of dear friends.
Heat butter in a large pot over medium heat. Cook, stirring,5 minutes. Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes. Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper.