Roasted Parsnip Soup with Watercress Pesto
Roasted Parsnip Soup with Watercress Pesto
Ingredients:
2 tablespoons extra virgin olive oil
2 cups large dice parsnips
4 cups large dice peeled russet potatoes
1 teaspoon salt
1/4 teaspoon ground black pepper
4oz butter
1 cup yellow onion large dice
2 teaspoons fresh thyme
32 ounces chicken or vegetable stock, preferably homemade
1/2 cup half & half or light cream
1 teaspoon Coco Fine Foods Smoked Salt or to taste.
Method:
- Preheat oven to 425F
- Spread parsnip and potato on sheet pan, toss with olive oil, salt and pepper. Roast for 30min in oven or until very soft.
- Melt the butter in a Dutch oven and add onions. Toss over med-high heat for 10 minutes or until soft and translucent.
- Add parsnip, potato and chicken stock to Dutch oven. Bring to a boil and remove from heat. Puree until smooth in blender or with immersion stick.
- Add Wood Smoked Salt to taste and light cream to thin if necessary.
Watercress Pesto
Ingredients:
2oz watercress (leaves, not stems) or any peppery herb
2oz pine nuts
2oz grated Pecorino Romano Cheese
2 garlic cloves
6oz virgin olive oil
Method:
Lightly process first four in food processor and slowly add oil.
Garnish Roasted Parsnip Soup with Watercress Pesto and serve.
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