Ingredients
Soup
- 2-3 pounds parsnips, peeled and diced
- 1 onion, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, peeled and sliced
- 4-5 cups chicken stock
- 1/2 cup heavy cream
- 1-2 tablespoons olive oil
- 1 tablespoon butter
- salt, pepper, fresh thyme
- immersion blender
Pesto
- 1/4 cup hazelnuts
- handful fresh parsley
- a few sprigs of fresh thyme
- 1-2 fresh sage leaves
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 small clove garlic
- salt and pepper
- food processor
Directions
- Preheat oven to 400.
- Toss the parsnips in olive oil to coat. Season with salt, pepper and thyme. Roast for 25 minutes.
- Heat butter in large pan and saute onions until brown, about 10 minutes. Add celery and saute for a few minutes. Add garlic and turn the heat to low. Add some of the chicken stock to the pan to heat up.
- Make pesto: mix pesto ingredients together in food processor until a chunky paste forms and set aside.
- When parsnips are done roasting add them to the pan with stock and veggies. Add cream. Use immersion blender to puree soup to desired consistency. Add reserved stock to thin it out as needed.
- Serve hot with a dollop of hazelnut pesto on top.