Parsnip Soup with Garlic and Blue Cheese

Name: Parsnip Soup with Garlic and Blue Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 3 cups diced parsnip (about 3 medium/large parsnips, cut into about 1 inch dice); 1 cup diced onion (about 1 small onion); 1 head garlic; 3 1/2 cups vegetable or chicken stock, I like the flavor of chicken stock; 3 Tbsp blue cheese; 1/4 cup sliced almonds; olive oil or butter; salt and fresh cracked black pepper; heavy cream, for serving (optional)

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 servings
Calories
221 kcal
Course
Soup

Parsnip Soup with Garlic and Blue Cheese

Julie Valencia

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Roasted parsnips team up with roasted garlic and blue cheese for a vegetable soup that's anything but boring!

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Ingredients

Servings

3 cups diced parsnip (about 3 medium/large parsnips, cut into about 1 inch dice)
1 cup diced onion (about 1 small onion)
1 head garlic
3 1/2 cups vegetable or chicken stock, I like the flavor of chicken stock.
3 Tbsp blue cheese
1/4 cup sliced almonds
olive oil or butter
salt and fresh cracked black pepper
heavy cream, for serving (optional)

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Instructions

Preheat oven to 375F.
On a baking sheet toss the diced parsnips and diced onion with a little olive oil, salt, and pepper.
Slice off the tip end of the head of garlic, drizzle with a little olive oil, and wrap loosely in aluminum foil. Place the baking sheet with the parsnips and onions in the preheated oven, and place the garlic wrapped in foil directly on the oven rack next to the baking sheet.
Bake for 40-50 minutes until the parsnips and onions are golden brown, and the garlic cloves are golden brown and soft. I toss the onions and parsnips once or twice while cooking.
While the vegetables are cooking, make the toasted almonds by adding the almonds to a small pan along with a little bit of olive oil or butter. Heat on the stovetop over medium heat for a couple of minutes, stirring constantly, until they turn brown and fragrant. (Be careful, they can burn quickly). Set aside.
Remove the vegetables from the oven.
In a high speed blender, add the stock, roasted parsnips and onions, blue cheese, and about 3-4 cloves of the roasted garlic (add more or less to taste keeping in mind that roasted garlic is very mild).
Blend on medium/high speed until the soup is completely smooth. In my Vitamix, this took a couple of minutes.
Remove from the blender and pour the soup into a saucepan. Reheat the soup until hot but not boiling.
Serve the soup hot with a drizzle of cream, fresh cracked black pepper, and a sprinkling of the toasted almonds.

Notes

A high speed blender will give you the smoothest texture, but if you don't have one, you can use a food processor or immersion blender.
*Recipe lightly adapted from River Cottage.

Nutrition Information

Show Details

Calories 221kcal (11%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 17mg (6%) Sodium 899mg (37%) Potassium 527mg (15%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 645IU (13%) Vitamin C 22mg (24%) Calcium 108mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 221 kcal

% Daily Value*

Calories	221kcal	11%
Carbohydrates	28g	9%
Protein	5g	10%
Fat	11g	17%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	17mg	6%
Sodium	899mg	37%
Potassium	527mg	11%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	645IU	13%
Vitamin C	22mg	24%
Calcium	108mg	11%
Iron	1mg	6%