Parsnip Soup

At The Orchard Restaurant, Chef Gary Trevisani garnishes this velvety soup with raw clams and parsley oil. You can make the soup ahead of time: it lasts 5 days in the refrigerator.
Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 10 servings

2 to 3 Tb. butter

3 whole leeks (white and light green parts), cut in half, cleaned and sliced

4 lb. parsnips, peeled and cut into medium-size pieces

¼ C. whole garlic cloves, peeled

6 C. chicken stock

1 sachet with 2 pieces star anise, 2 Tb. black peppercorns, and 2 bay leaves *

2 C. heavy cream

Salt and pepper to taste

* Make sachet by placing spices in a square of cheesecloth and tying it with twine.



Heat butter in large sauce pan or stock pot. Add the leeks and cook until softened. Add the parsnips and toss in with the butter and leeks. Add the garlic and coat with the butter.


Cover with the stock. Add sachet and bring to a boil.


Reduce to a simmer and simmer until the parsnips have softened completely, approximately 1 hour. Remove the sachet from the sauce pan and discard.


Remove the solid ingredients and using a blender, purée with enough stock to make the mixture smooth.


Transfer the purée to a large saucepan or stock pot and stir in more stock if needed. Then add the cream to the desired thickness and heat through. Season with salt and pepper. Pour into heated bowls.


Note: As the soup sits, it will thicken, and you’ll need to thin it with more stock or cream.

View instructions at
County Lines Magazine

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