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one ordinary bowl of smooth pale ivory roasted parsnip soup with a lightly glossy uniform surface, with no vegetable chunks, cream swirl, seeds, herbs, bread or garnish
Andre Lewis

Roasted Parsnip Soup

Parsnips turn sweet in the oven, and white miso gives this soup a savory finish without covering their flavor. Cut out any hard central cores before roasting, especially when the roots are large, so the puree doesn't stay stringy after blending. Butter softens the texture while a little lemon keeps the finished bowl from tasting overly sweet. Stir the miso into warm liquid separately and add it after blending, when you can distribute it smoothly without leaving salty lumps in the pot.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs parsnips peeled, tough cores removed and cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1/4 tsp white pepper
  • 3 tbsp unsalted butter divided
  • 1 medium yellow onion chopped
  • 2 garlic cloves minced
  • 5 cups low-sodium vegetable broth
  • 2 tbsp white miso
  • 1 tbsp fresh lemon juice

Method
 

  1. Heat the oven to 425°F. Toss parsnips with oil, salt and white pepper on a rimmed sheet and roast for 30 to 35 minutes, turning once, until tender with golden edges.
  2. Meanwhile, melt 1 tablespoon butter in a soup pot over medium heat. Cook onion for 7 minutes, then stir in garlic for 30 seconds.
  3. Add roasted parsnips and broth and simmer for 10 minutes. Remove from the heat and blend with an immersion blender until smooth, then blend in remaining butter.
  4. Ladle 1/2 cup warm soup into a bowl and whisk in miso until smooth. Stir the mixture and lemon juice back into the pot, warm gently if needed and divide among 6 bowls.