Recipe: Cream of Parsnip Soup

CREAM OF PARSNIP SOUP
Source: Emeril Lagasse, 1998
Yields: 8-10 servings

1 tablespoon olive oil
2 cups minced onions
salt
freshly ground white pepper
3 pounds of fresh parsnips, peeled and medium diced
1 tablespoon chopped garlic
8 cups chicken stock
1/2 to 1 cup heavy cream (optional)
fried parsnip strips
1 teaspoon finely chopped fresh parsley

In a gallon stock pot, heat the oil. When the oil is hot, add the onions. Season the onions with salt and pepper. Saute the onions for 2 to 3 minutes or until wilted.

Add the vegetables and garlic. Season with salt and pepper. Stir in the stock and bring the liquid to a boil. Reduce the heat to a simmer and continue to cook for 1 hour, or until the vegetables are very tender, stirring occasionally.

Using a blender, puree the soup until smooth. Slowly stir in the cream. Reseason with salt and pepper if needed.

TO SERVE:
Ladle the soup into the individual bowls. Peel strips of parsnip with a vegetable peeler. Fry peeled parsnips in vegetable oil and drain with a paper towel. Mound the parsnip strips in the center of each bowl. Garnish with parsley. Serve warm.