The Sometimes Ignored Parsnip

I don’t know what it is about parsnips.  I have had strangers ask me at the produce section if I know how to cook it – or they ask, what is this, exactly?  I personally love parsnips roasted, as it brings out their wonderful sweetness.  An exception would be this soup.  It’s creamy, elegant, and totally satisfying.   A perfect cold weather meal.

1-1/2 Tablespoons unsalted butter

1 large onion, chopped

1 small leek, white part only, cleaned and chopped

1 small green chili pepper, seeded and chopped

1/2 teaspoon sugar

1/2 teaspoon minced pared fresh ginger

1/8 teaspoon ground turmeric

Pinch of freshly grated nutmeg

1 pound parsnips, peeled and chopped

1 medium russet potato, peeled and chopped

5-1/2 cups hot water

1-1/2 cups chicken stock or broth

1/3 cup plain yogurt

Salt and freshly ground white pepper, to taste

1 Tablespoon chopped shelled natural pistachios

1.  Melt butter in large saucepan over medium-low heat.  Add onion, leek, chili pepper, sugar, ginger, turmeric, and nutmeg.  Cook, stirring constantly, until onion is limp, about 5 minutes.  Add parsnips and potato; cook 5 minutes. Add water and stock; heat to boiling; reduce heat.  Simmer gently until parsnips are tender, about 20 minutes; cool slightly.  Puree soup, a third at a time, in blender or food processor; press through a fine-mesh sieve, then return to pan.

2.  Stir in yogurt; season to taste with salt and pepper.  Heat just until hot.  Sprinkle each serving with chopped pistachios right before serving.  Serves 6-8.