City Palate

The Entertaining Issue - November December 2017

Carrot and Parsnip Soup
Carrot and Parsnip Soup.html

Carrot and Parsnip Soup

Jan Feb 2014

From Ellen Kelly

This is a simple but elegant soup, equally at home at a casual lunch or a fancy dinner. Leave out the wine if you worry about the kids.

1 T. olive oil

1 T. butter

1 large leek (white part only), cleaned and chopped

4-5 large carrots, peeled and coarsely chopped

4-5 medium parsnips, peeled and coarsely chopped

salt and freshly ground black pepper

1/2 c. dry white wine

8 c. rich chicken or vegetable stock

crème fraîche or sour cream (optional)

fresh chives or sprigs of chervil

Heat the oil and butter in a large heavy pot and sauté the leek until soft.

Add the carrots and parsnips and continue to cook for 5 minutes; season with a little salt and pepper. Add the wine and deglaze, scraping up bits from the bottom of the pot. Add the stock and bring to a boil. Lower the heat and simmer until the vegetables are very soft.

Remove the pot from the heat and purée with a hand-held blender. Taste and season again. Serve with a dollop of crème fraîche or sour cream and a sprinkle of chives or a few sprigs of chervil. Serves 6 to 8.


Soups And Stocks