As survivors of many a hurricane & tropical storm, these Texans weren’t terribly concerned about the Frankenstorm Sandy that threatened the East Coast. But still, a girl’s gotta eat. This is a recipe from my Boston Boy’s mama- she made it for Yom Kippur dinner last year and I would have seriously slurped up the whole pot if the rest of dinner hadn’t been so yummy (well, and because slurping up a whole pot of soup in front of your new boyfriend’s parents is pretty inappropriate.)
Full disclosure: I made this soup 2 days ago, also, for my house’s portion of an 11th street progressive dinner. And then I made it again because it was so good. It was the perfect amount for ~10 people at a dinner party or 2 people for lunch one day and breakfast the next morning when your eggs have somehow turned gross overnight.
2 tbs olive oil, divided
1 lb carrots
1 lb parsnips
2 1/2 cups diced onion
1 tbs fresh ground ginger
4 cups stock (I used veggie stock the first time b/c my fellow HungryTexan is a veggietarian)
2 cups water
1/4 cup cream (omit if you’d like. BB’s mama doesn’t use this, but I couldn’t help myself)
1/2 cup thinly sliced parsnip to garnish
1 tbs chives to garnish
s&p, to taste
Start by dicing up your onion (I used red onion because that’s what i always had). Heat 1 tbs olive oil in a soup pot or dutch oven and let your onions simmer, covered, for about 5 minutes until soft. While the onions are getting happy, peel and chop your carrots and parsnips into ~1 in slices. Add your parsnips, carrots, ginger, stock, and water. Bring this to a boil, then reduce to medium-low heat and cover. Let this simmer for ~40 minutes until all of the veggies are tender. Remove the pot from the heat for about 10 minutes. Then blend using a food processor or your new adorable green emulsion blender. I chose the latter 🙂 Season the soup with salt and pepper, to your taste.
And to top the soup, heat 1 tbs olive oil in a small saucepan and crisp up the thinly sliced parsnips until golden. Finish with chives.
But wait! You’re not quite finished yet. I made some tasty gruyere croutons (which translated to a gruyere grilled cheese for our lunches). Layer slices of Gruyere cheese between two thin slices of french bread or ciabatta and bake at 375 for ~15 minutes or until toasty. Cut them into halves or into croutons.