Sometimes being lazy pays off. Not the kind of lazy where you find yourself at the end of your weekend having not showered for days and the whole time spent watching movies or playing video games kind of lazy. Although, that kind of lazy is certainly okay and needed on occasion. I’m talking about the kind of lazy that says, “That sounds like a great recipe but too much work so I’ll make some shortcuts.” The second kind of lazy is what I choose today.
I was looking for a St. Patrick’s Day kind of recipe. Parsnips were a common food until the potato was introduced and remained popular until the 1900s. I also had a shload of parsnips in my fridge. I had bought several pounds from a farmer. Luckily parsnips last pretty much forever in the fridge and become sweeter with time. I found a recipe that sounded yummy but I was far too lazy to spend all that time sautéing the veg until it was tender. Since I was roasting I might as well add lots of garlic to the soup. And then I found out that the only onion I had was a red onion. I wasn’t sure what red onion would do to the color of the soup and didn’t want to find out but I remembered that I had a leek in the fridge. What could go better with parsnip and garlic than leek!
The result was a rich and creamy, yet low calorie soup. If you use a low or nonfat stock the only fat is the oil you roast in and you really don’t need that much. The soup is filling as well with a good dose of fiber.
The soup went together relatively fast. Once the veg is cut up you can throw it in the oven, set the timer and go do something else. Once the roasting is done you basically just have to blend. Pureed soup always seems so fancy to me but it was pretty darn easy.
The flavors blended well, adding their notes to the chorus without overwhelming the parsnip flavor. I’m a bit of a garlic head so I will probably add more next time. If you are not a garlic head, this had just the right amount. I used homemade low fat stock that was full of flavor, if you use store bought stock you will want to consider adding a pinch of this or that to the stock as it heats.
Roasted Creamed Parsnip Soup
Serves 4-5 as a main course
2 pounds parsnips, washed, trimmed, and cut into even sized pieces
1 large leek, trim the green and discard, cut the white into even sized large pieces
1 bulb garlic, separated and peeled
5 cups chicken or vegetable stock
Preheat oven to 350°.
Oil a large roasting pan that can be covered. Add the parsnips, leek, and garlic to the pan and toss with a small amount of oil, salt and pepper. Roast the vegetables, covered, for about one hour or until the parsnips can be mashed with a fork, just slightly past fork tender.
When the parsnips are done remove them from the oven and set them aside. Pour the stock into a sauce pan and heat until almost boiling.
Combine the hot stock and roasted vegetables in a food processor or blender and puree. Be careful, it’s hot! You may need to do this in batches.
Pour the pureed soup into a serving bowl. If you have pureed in batches wait until you are completely done pureeing and stir the different batches together. Serve hot with crackers or crusty bread. Enjoy!