Parsnip and Carrot Soup with a Pecan Garnish

Root vegetables (parsnips & carrots) are cooked in broth & spices. Whipping cream added to the pureed soup, which is sprinkled with spiced, toasted pecans.

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Ingredients:

• 2 lbs parsnips peeled and chopped into 2-3 inch pieces
• 6 Tbsp olive oil
• 1 medium yellow onion, chopped
• 2 large garlic cloves, chopped
• 1 tsp leaf thyme
• 1 tsp ground coriander
• 1 tsp ground white pepper (or to taste)
• 1 lb carrots peeled and chopped into 2-3 inch pieces
• 64 oz chicken (or vegetable) broth
• 1 cup heavy whipping cream
• Spiced Roasted Pecans:
• 1 cup coarsely chopped pecans
• 1 Tbsp olive oil
• 1 Tbsp sugar
• 1/8 tsp nutmeg
• 1/8 tsp allspice
• 1/8 tsp ground white pepper
• 1/4 tsp salt

Method

In a large roasting pan add chopped parsnips; drizzle with just enough olive oil to coat (approximately 3 tbsp) and roast at 350F for 1 hour or until tender. In a 5-6 quart heavy stock pot add 3 tbsp olive oil and then add the chopped onions. Saute on medium-high heat until onions are tender (about 5 minutes) and then add garlic, thyme, coriander, pepper, carrots, and roasted parsnips. Mix and cook 5 minutes. Add broth; simmer over low heat for 45 minutes or until carrots are very soft. Take soup off the stove; cool slightly and puree in batches in a food processor or blender until smooth. Transfer soup back into the saucepan; stir in cream; heat through on low heat. If soup is too thick, adjust by adding either water or milk to obtain desired consistency. To serve ladle into bowls and top with pecans. To make pecans mix all ingredients in bowl until pecans are evenly coated. Spread pecans evenly on a baking sheet and bake at 350F for 8-10 minutes or until toasted. Store in an airtight container.

Notes: You may wish to substitute vegetable broth instead of the chicken broth for a vegetarian soup.

Number of servings: 8-10

Submitted By: AprilACox
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