Parsnip and Carrot Soup

2 Reviews
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4
By Grace Parisi
January 1997
RECIPE BY Food & Wine

Ingredients

  • 12 thin slices from a baguette
  • 2 tablespoons unsalted butter, melted
  • 1 small garlic clove, peeled
  • 2 tablespoons vegetable oil
  • 4 medium parsnips (about 1 pound), peeled and diced
  • 4 medium carrots (about 1 pound), diced
  • 1 medium leek, white and tender green, thinly sliced
  • 5 cups chicken stock or canned low-sodium broth
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 1/2 cup tubetti or other small pasta
  • 1 tablespoon chopped fresh parsley

How to Make It

Step 1

Brush both sides of the bread with the butter and toast until golden. Lightly rub 1 side of the croutons with the garlic clove.

Step 2

Heat the oil in a large saucepan. Add the parsnips and carrots and cook over moderately high heat until golden, about 10 minutes. Stir in the leek, then add the stock and bay leaf. Season with salt and pepper, cover and bring to a boil. Cook over low heat until the vegetables are soft, about 13 minutes.

Step 3

Meanwhile, cook the pasta in boiling salted water until not quite al dente, about 8 minutes; drain. Add to the soup, cover and cook until al dente, about 3 minutes. Discard the bay leaf. Stir in the parsley and serve with the garlic croutons.

Step 4

Serve With: Salad and cured ham.

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Ratings & Reviews

patricis's Review

patricis
June 29, 2013
I found more flavor by roasting all the veggies including the garlic. It brings out the true taste of each veggie. I then added them to the broth, bay leaf and pasta (cooked in the broth), why dirty other pot for the pasta! Then you can either puree or leave chunky.

XenoGeek24's Review

XenoGeek24
March 21, 2012
First time having parsnips andthe flavor of the soup turned out better than I expected. The toasted baguette slices added a nice touch - I'de fix it again.