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Recipes and Ideas

Roasted Parsnip Soup with Watercress Pesto

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:
  1. Preheat oven to 425F
  2. Spread parsnip and potato on sheet pan, toss with olive oil, salt and pepper. Roast for 30min in oven or until very soft.
  3. Melt the butter in a Dutch oven and add onions. Toss over med-high heat for 10 minutes or until soft and translucent.
  4. 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.
  5. 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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