Parsnip Soup
 
Makes 4 cups
Ingredients
  • 4 ounces diced pancetta
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • ½ cup diced celery
  • 1 large leek, white and light green parts, cleaned and thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoons fresh thyme leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons white wine
  • 4 cups vegetable broth
  • ½ cup half-and-half
  • 1 tablespoon white wine vinegar
  • ¼ cup grated Parmesan
  • Garnish: crème fraîche
Instructions
  1. In a large stock pot, add pancetta. Turn heat to medium-high and cook, stirring often, until pancetta is crispy and most of fat has rendered, 8 to 11 minutes. Use a slotted spoon to remove pancetta, leaving fat in pan; reserve pancetta.
  2. Add parsnips and celery to pot and cook, stirring frequently, until golden and softened, 12 to 15 minutes, adding leeks halfway through. Add garlic, thyme, salt, pepper, and nutmeg; cook for 1 minute more.
  3. Deglaze with white wine. Cook, stirring continuously, until most of liquid is evaporated, about 1 minute. Add vegetable broth and bring to a boil over medium-high heat. Reduce heat to a simmer and cover. Cook until vegetables are very tender, about 25 minutes.
  4. Remove mixture from heat and purée with an immersion blender until smooth. Alternatively, spoon mixture into a blender, purée in batches, and return to pan. Over low heat, stir in half-and-half, vinegar, and Parmesan. Cook, stirring often, until soup is heated through and cheese is melted. Remove from heat, let cool for 15 minutes, and serve warm. Garnish with reserved pancetta and crème fraîche, if desired.
Recipe by Victoria at https://victoriamag.com/parsnip-soup/