This one goes out to all those other families out there, like mine, with Disney dvd’s seemingly on an endless loop… they must be getting into my subconscious.
Do you remember that scene at the beginning of Tangled, where Rapunzel is so excited to tell Mother Gothel what she wants for her 18th birthday? Mother Gothel wants nothing of it, and keeps trying to sidetrack Rapunzel with her favorite. “I’ve got parsnips!”, she sing-songs, “I’m going to make your favorite, hazelnut soup!”
Sounds delicious to me…
Well, Mother Gothel was not giving that recipe up, (I’m pretty sure she plunged from that tower to her death…) so I had to get creative.
Incidentally, this soup would be a perfect compliment to my brie, pear, sage, and bacon grilled cheese.
Parsnip Soup with Hazelnut Sage Brown Butter
8 medium-sized parsnips
1 tablespoon olive oil
salt & pepper to taste
2 cups chicken stock
2 cups milk, preferably whole
pinch of freshly grated nutmeg
4 tablespoons butter
1/2 cup hazlenuts (sometimes called filberts)
2 sprigs fresh sage
Start by removing the tough, grungy looking tops of your leeks.
Swish it all around with your hands and then just let that sit a spell, (all the grit will fall to the bottom of the bowl), and start on the parsnips. Peel them with a veggie peeler and then chop them into pieces.
If you’ve never had a parsnip, it tastes like a really intense carrot, with a little peppery bite to it. Very sweet and very seasonal right now, if you like to do that seasonal thang..
Put the parsnips into the hot oil in a large saucepan and let them soften up and get a little browned.
Grab your immersion blender and whiz it all up with the milk.
Put the butter in a saute pan and start it melting on a medium heat. Meanwhile, give the nuts a rough chop.
When the butter has calmed itself down, you might notice it has mellowed out to a toasty brown color. Drizzle some over your bowl of silky parsnip goodness…
Click here for an awesome accompaniment: Brie, Pear, Sage, and Bacon Grilled Cheese
and click here for a printable 4×6 recipe card: Parsnip Soup with Hazelnut Sage Brown Butter Recipe Card