Community / Blogs

The opinions expressed in these blogs are solely those of the people who wrote them, and do not represent the views of WPSU or Penn State University.

Local Food Journey

Parsnip Soup

Posted by Christina Barkanic on 03/29 at 01:28 PM

Parsnip Soup. Photo Credit Christina Barkanic.

It’s almost April, and spring foods like green peas and asparagus are just around the corner. However, until the cold weather leaves for good, keep warm with a bowl of parsnip soup. This root vegetable is closely related to the carrot with a distinct sweet and butter flavor, which is ideal for this hearty soup.

Ingredients

2 tablespoons margarine (or butter)
1 medium onion, chopped
1 pound parsnips, peeled and cubed
3 cloves chopped garlic
2 teaspoons cayenne pepper
3 1/4 cups boiling water
1/2 cup skim milk
salt and black pepper to taste

Directions

Melt the butter in a large saucepan over medium heat. Fry the onion and garlic in the butter until softened and lightly browned. Then add the cubed parsnips to the saucepan.

Meanwhile, bring water to a boil. Once the water is boiling, add it to the saucepan with the parsnips and onions. Stir and simmer for about 20 minutes until the parsnips are soft.

Add milk to the pot, along with cayenne pepper, salt and, black pepper. Simmer on low heat for about 5 minutes to let the flavors blend together. Then enjoy your root vegetable soup!