Parsnip Soup with Garlic and Blue Cheese
Roasted parsnips team up with roasted garlic and blue cheese for a vegetable soup that's anything but boring!
Servings: 4 servings
Equipment
- blender, food processor, or immersion blender
Ingredients
- 3 cups diced parsnip (about 3 medium/large parsnips, cut into about 1 inch dice)
- 1 cup diced onion (about 1 small onion)
- 1 head garlic
- 3 1/2 cups vegetable or chicken stock, I like the flavor of chicken stock.
- 3 Tbsp blue cheese
- 1/4 cup sliced almonds
- olive oil or butter
- salt and fresh cracked black pepper
- heavy cream, for serving (optional)
Instructions
- Preheat oven to 375F.
- On a baking sheet toss the diced parsnips and diced onion with a little olive oil, salt, and pepper.
- Slice off the tip end of the head of garlic, drizzle with a little olive oil, and wrap loosely in aluminum foil. Place the baking sheet with the parsnips and onions in the preheated oven, and place the garlic wrapped in foil directly on the oven rack next to the baking sheet.
- Bake for 40-50 minutes until the parsnips and onions are golden brown, and the garlic cloves are golden brown and soft. I toss the onions and parsnips once or twice while cooking.
- While the vegetables are cooking, make the toasted almonds by adding the almonds to a small pan along with a little bit of olive oil or butter. Heat on the stovetop over medium heat for a couple of minutes, stirring constantly, until they turn brown and fragrant. (Be careful, they can burn quickly). Set aside.
- Remove the vegetables from the oven.
- In a high speed blender, add the stock, roasted parsnips and onions, blue cheese, and about 3-4 cloves of the roasted garlic (add more or less to taste keeping in mind that roasted garlic is very mild).
- Blend on medium/high speed until the soup is completely smooth. In my Vitamix, this took a couple of minutes.
- Remove from the blender and pour the soup into a saucepan. Reheat the soup until hot but not boiling.
- Serve the soup hot with a drizzle of cream, fresh cracked black pepper, and a sprinkling of the toasted almonds.
Notes
A high speed blender will give you the smoothest texture, but if you don't have one, you can use a food processor or immersion blender.
*Recipe lightly adapted from River Cottage.
Nutrition
Calories: 221 kcal · Carbohydrates: 28 g · Protein: 5 g · Fat: 11 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Cholesterol: 17 mg · Sodium: 899 mg · Potassium: 527 mg · Fiber: 6 g · Sugar: 9 g · Vitamin A: 645 IU · Vitamin C: 22 mg · Calcium: 108 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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