We had some flurries tonight, but none of it stuck- I think it was too warm this past weekend. But it’s still really fun to walk out of work, and see snow falling down. Growing up in Illinois, we had lots of snow- so I’m one of those people that looks forward to a snowy evening at home. Unfortunately, it does not come around very often in DC (other than Snowmageddon 2010).
But if you are someplace where it’s snowy and cold, and you need a good soup to warm you up, this is definitely one you should try. We had made this soup when we had leftovers after we roasted chestnuts.
Have you cooked with parsnips? They look a lot like carrots, but have a nutty flavor. Roasting parsnips enhances their sweet flavor, which can be done prior to adding them to soups. They are a great root vegetable, especially since they can last up to 3 weeks when kept in cool conditions.
Adapted from: Richard Landau Vedge Restaurant (Philadelphia, PA)
2 tbsp olive oil
1 onion, roughly chopped
4 garlic cloves, roughly chopped
1 lb parsnips, peeled & roughly chopped
¼ cup sweet Marsala wine
6 cups vegetable (or chicken) stock
1 lb roasted chestnuts, peeled
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 tsp pepper
Over medium heat, heat olive oil in a large soup pot. Then add the onion, garlic and parsnips. Sauté the vegetables until the onion is translucent and parsnips begin to brown, about 8-10 minutes. Then add the Marsala wine and cook for about 4 minutes, the liquid should reduce.
Then stir in stock, chestnuts, cloves, nutmeg, salt and pepper. Bring everything to a simmer. Cook for another 15 minutes, or until the parsnips are tender.
Once everything is cooked, pour everything into a blender or food processor. Blend the mixture to the consistency which you’d like. Sprinkle parsley on top and serve.