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Roasted Parsnip Soup



  • 6 cups chicken or vegetable stock
  • 1 pound parsnips
  • 1/2 medium onion
  • 6 good-size garlic cloves, unpeeled, crushed with the side of a knife
  • 2 tablespoons vegetable oil
  • 1 tablespoon sherry vinegar
  • juice of 1/2 lemon
  • 3 tablespoons heavy cream
  • salt and freshly ground pepper to taste


  1. Peel the parsnips with a vegetable peeler and cut them into 1/2-inch discs. Reserve the peelings—which can be quite sweet—for the stock. Cut the onion into slices of the same thickness.
  2. Add the parsnip peelings to the chicken or vegetable stock in a deep pan and bring to a simmer.
  3. Heat the oil in a thick-bottomed pot with a large surface area. Arrange the parsnips, onion and garlic in a single layer. (Don’t overcrowd them; if necessary, saute in batches.) Sautee on a low heat until both sides are a rich dark brown (about 20 to 30 minutes).
  4. Strain the peelings from the stock, then add the stock to the pot of sauteed vegetables and simmer this mixture for about 30 minutes. Remove from heat.
  5. Puree the mixture with a hand-held immersion blender, or allow to cool, then puree in batches in an upright blender. Strain the mixture.
  6. Add sherry vinegar, lemon juice and heavy cream and stir thoroughly.
  7. Adjust the seasonings with salt and freshly ground pepper.

Hudson Valley Restaurant Week is back this April 8-21!