I’m going through a soup phase (as is evidenced by the apple soups in An Apple A Day) so the idea of beet and parsnip soup was not only intriguing but appetizing. This soup was very easy to make and is a beautiful color. It’s tasty both warm and cold, so would make a nice summer soup as well. Beet is definitely the overwhelming flavor here. You can taste the parsnips, but they are very mild compared to the beets. I added creme fraiche, which just really topped this off beautifully, cutting the richness just the right amount.
The recipe (adapted from Simply Organic via Birkenmommy.com):
4 cups chicken stock
3 parsnips, peeled and cut into chunks
2 beets, trimmed and scrubbed clean
1 bunch scallions, thinly sliced
3 whole cloves
salt to taste
creme fraiche to taste
TKT: 1 hour
Yield: 4 servings
Bring stock to a boil in a large saucepan. Add parsnips, reduce heat and simmer for 10 minutes or until parsnips are tender. Using a slotted spoon, remove parsnips to a bowl.
Add beets, scallions, cloves, and salt to the simmering broth. Cover and simmer for 45 minutes or until the beets are tender. Using a slotted spoon, remove beets to a cutting board and allow to cool.
Strain the broth and return to the pot.
When the beets are cool enough to handle, slip off the skins and cut into cubes.
Add the parsnips and beets back into the broth. Using an immersion blender, puree the beets, parsnips and broth until smooth.
Ladle into bowls and top each with a tablespoon of creme fraiche.
salt and pepper to taste