Parsnip Potato Soup

One of my favorite soups is Potato Turnip soup. After the smashing success of my parsnip muffins (coworkers loved them) I decided to try substituting parsnips for turnips in this favorite recipe of mine. It's good. I have to admit I prefer the pungency of the turnip version a little more than the sweetness of the parsnip version. However, this was a tasty soup with a nice creamy texture despite the lack of milk or cream.

Potato Parsnip Soup

6 Tbsp. butter

2-3 large onions (4 cups), thinly sliced

3 lb parsnips (7 cups), peeled and thinly sliced

1 ½ lb potatoes (4 cups), peeled and thinly sliced

Salt

6 cups vegetable broth

¼ tsp. ground nutmeg

1. In a large heavy stockpot, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes.

2. Add the parsnips, carrots, and potatoes, and stir to coat with butter. Add 2 tsp. salt.

3. Cover and cook over low heat, stirring occasionally, until the vegetables are tender, about 20 minutes.

4. Stir in the stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.

5. Working in batches, puree the soup in a blender until perfectly smooth. Return to the pot and season with salt and nutmeg.

Serves 6-8