1 pound parsnips, peeled and trimmed
1 tablespoon olive oil
1/2 medium onion, chopped coarse
2 celery ribs, chopped coarse
1 medium leek (white and pale green parts only), washed and chopped coarse
4 1/2 cups chicken broth
3/4 cup heavy cream
2 teaspoons packed light brown sugar
Preheat oven to 350°F.
In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and
arrange in one layer. Roast parsnips in middle of oven, turning occasionally, 30
In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add
to pan. Return pan to oven and roast vegetables, turning parsnips and stirring
vegetables occasionally, 30 minutes, or until golden. Cool vegetables slightly
and chop parsnips coarse.
In a large saucepan simmer broth with vegetables, covered, 20 minutes. In a
blender purée mixture in batches with cream (use caution when blending hot
liquids) and transfer soup to cleaned saucepan. Stir in brown sugar and salt and
pepper to taste.
Makes about 6 1/2 cups.
You Asked For It; The Boar's Head Inn & Sports Club, Charlottesville VA
Cooks Talk thread #24808.2