Parsnip Cheddar Soup

Whenever I receive parsnips through my CSA, I search my brain for interesting ways to use them. When I dreamt up this soup, I imagined a creamy, cheddar-y bowl of parsnip puree with carrots as noodles. It’s an easy way to use up winter root vegetables and has an approachable flavor profile. Add a little hot sauce or savory roasted broccoli to give it an extra kick!

• Carrots

• Leeks

• Parsnips

• Garlic

• Olive Oil

• Celery Salt

• Celery

• Chicken Stock

• Salt and Pepper

• Cream Cheese

• Sharp Cheddar

• (Optional) Scallions and/or Fresh Parsley

1. It helps to prepare all of your vegetables before your start cooking. Peel and dice 2-3 medium to large parsnips. Dice 3 stalks celery and 3 small leeks. Grate 2 medium carrots. Mince 3 cloves garlic.

2. Turn a soup pot to medium heat and warm 3 tablespoons of butter. Add leek and celery and saute for 5 minutes, then add the garlic and saute for another minute. Add parsnips and saute for another 5 minutes.

3. Add 6 cups of chicken stock and bring to a boil. Cover and simmer  for 25 minutes, then remove from heat and puree with an immersion blender.

4. While soup is simmering, saute carrots with 1 tablespoon of butter in a small saucepan until carrots are tender but not mushy. Once the soup is pureed, add the carrots, 2 tablespoons cream cheese, and 1 cup sharp cheddar cheese to soup and mix well. Add salt and pepper to taste.

5. Serve with fresh parsley and scallions to top. This would be an excellent soup to dip a toasted cheese sandwich in!