Parsnip Soup

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4 large parsnips, washed, peeled and trimmed
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 quart water
1 tablespoon fresh thyme
1/4  teaspoon cayenne

Preheat oven to 400.  Chop parsnips into large chunks.  Toss chunks with salt, pepper and olive oil and roast for 25 minutes, turning once.  Remove from oven and set aside.

Heat butter, then add onion.  Cook onion until translucent, then add roasted parsnips.  Stir to combine.  Add water  and allow to cook until parsnips are tender.  Remove from heat and allow to cool slightly.  Transfer to blender and puree until smooth.  Remove from blender, return to cooking pot, and add thyme and cayenne.  Adjust seasonings as needed.