There seems to be a bit of a theme around these parts. A green theme. A how do I get my little one to eat more veggies theme. A how do I use all these local, fresh greens that keep coming our way theme. Green smoothies definitely get the job done. But sometimes you need something a little more refined, something that’s at home on the dinner table. Well, this soup is just the thing.
Parsnip and Green Soup
- 2 tablespoons butter
- 3 shallots, chopped
- 8 parsnips, chopped
- 5 cups broth, chicken or vegetable
- 8 ounces mixed greens; arugula, chard, mustards, tat soi, bok choi, mizuna, spinach, etc
- Salt and pepper, to taste
- Yogurt, for serving
- Melt butter in a large saucepan over medium high heat.
- Add shallots to melted butter and saute until shallots are soft.
- Add parsnips to the saucepan, saute a minute or two with the shallots.
- Add stock, about five cups, enough to cover parsnips.
- Simmer until parsnips are soft enough to puree.
- Remove from heat and stir in greens.
- Puree soup in batches.
- Serve with a dollop of yogurt, freshly ground pepper, and salt to taste.
This soup is a great way to infuse your diet with some extra green, perfect for this time of year when those delicious local spring greens are in abundance. It is delicious served warm, but would be equally delightful served chilled on a warmer spring day.
In case you’re curious, we ate our soup with some homemade beet bread. The bread dough was a vibrant red when mixed but when it was baked only the crust remained red. Why is that?!
Solve my food science question, if you can. If not, just enjoy the soup, my friends! Happy making monday to you.