A Root Soup Recipe to Write Home About

 

Our menu has changed once again with the season, and this time we've added one of the tastiest root vegetables to our soup selection: Parsnips. People can't get enough of the slightly sweet, carrot shaped root. But besides their taste, they are also inexpensive, simple to prepare and packed with vitamin C. Due to the popularity of the soup, we are letting you in on our chef's secret recipe. So get cooking and add a little Pacifica Del Mar to your kitchen tonight!

Parsnip Soup
Chef Mark Bolton, Pacifica Del Mar

4 large peeled parsnip
1 each peeled russet potatoes
1 each leeks
1 small sliced onions
1 small sliced shallots
2 each chopped garlic
1 Tablespoon oil
1/4 cup white wine
1 cup vegetable stock
1 teaspoon white vinegar
1 whole cloves
1/2 teaspoon allspice
1 teaspoon white pepper
1 Tablespoon salt

Heat a pot with oil. Add leeks, onion, shallots, garlic and salt. Cook until soft but do not brown, about 10 minutes. Add parsnips and potatoes and cook 15 minutes stirring frequently. Add white wine and reduce by half. Add vegetable stock, vinegar, cloves, allspice, and white pepper. Cook until parsnips are soft. Blend adding water as needed to reach a smooth consistency. Season with salt and white pepper if needed.

 
Cody McAfee