Parsnip Soup

Do you have a garden? If not, do you have a friend or neighbor that has a garden? Is there a community garden near you or a space on the roof? It is now December and time to start thinking about next year’s garden. It is a fairly widely held belief that better health and nutrition can start with participating in growing your own food. It’s very hard to grow pop tarts and twinkies after all; the good food that is good for you comes whole from the ground. For Christmas I suggest that you give yourself a garden. Or better yet, give one to a loved one. Buy some gloves, a set of hand tools, a book or two and maybe even a little planter full of herbs. Often all it takes is a little nudge.

Parsnips, like many root vegetables, are in season. They have an amazingly sweet and interesting taste. Combined with the heartiness of the potatoes this makes a wonderful wintertime lunch or dinner. Add a grilled cheese or a big hunk of rustic bread and you are set.


  • 4 Parsnips, peeled
  • 3 White or Golden Potatoes, peeled (optionally)
  • 4 Cups Chicken Broth
  • 3 Cups Water
  • 1 Onion, chopped
  • 2 Garlic Cloves, minced
  • Salt and Pepper
  • 2-3 Sprigs Thyme
  • 1 Teaspoon Brandy (optional)
  • 1/2 Teaspoon Balsamic Vinegar
  • 1 Tablespoon Olive Oil


  • Large Pot
  • Chef’s Knife
  • Peeler
  • Stick Blender, Blender or Food Processor (optional)
  1. Peel and chop the potatoes and parsnips.
  2. Saute the onion and garlic in the olive oil until translucent.
  3. Add the parsnips and potatoes.
  4. Add a little salt and pepper.
  5. Cover with broth and water. If you want to make this vegetarian, substitute vegetable broth.
  6. Toss in the thyme and any other fresh herbs that you might like.
  7. Simmer for about an hour, until the potatoes and parsnips are fork soft.
  8. Remove herb sprigs, stir in brandy and balsamic vinegar.
  9. Turn off heat and blend until smooth and creamy.
This entry was posted in Soup.

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