Serves 4
80 min
Parsnip Soup with Vanilla
Recipe GLPR354ad18ef329ff
A sophisticated and subtly sweet soup that showcases the natural earthiness of parsnips enhanced by a whisper of vanilla. Fresh parsnips are simmered until tender, then pureed into a silky, velvety consistency. The aromatic vanilla bean adds unexpected warmth and depth without overpowering the delicate vegetable flavor. Finished with a touch of butter and seasoned to perfection, this elegant dish works beautifully as a light starter or comforting lunch.
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Ingredients
2 pounds parsnips, peeled and chopped into 1-inch chunks
8 cups water
1/2 vanilla bean, split lengthwise
3 tablespoons unsalted butter
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Bring 8 cups of water to a boil in a large pot over medium-high heat.
Add the chopped parsnips and split vanilla bean to the boiling water.
Reduce heat to medium and simmer gently for 50–60 minutes, until the parsnips are very tender and easily pierced with a fork.
Remove the vanilla bean with a slotted spoon and set aside briefly to cool slightly. If desired, scrape the vanilla seeds from the pod with the back of a knife and set aside; discard the pod.
Using an immersion blender, puree the soup directly in the pot until completely smooth, working in batches if necessary. Alternatively, carefully transfer the hot soup to a blender in batches, puree until smooth, and return to the pot.
Stir in the unsalted butter until fully melted and incorporated into the soup.
If you scraped vanilla seeds from the pod, stir them back into the soup for additional vanilla flavor and visual appeal.
Season the soup with kosher salt and freshly ground black pepper to taste.
Ladle the soup into bowls and serve warm. Drizzle with a small amount of additional butter if desired.
