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Comforting a cold…

December 6, 2010

Sean was feeling under the weather recently, so I tried to duplicate a dish he tried at Cafe Bink and loved.  A little comfort food always makes him feel better, and what sounds better than roasted parsnip soup when you have a head cold?  Here is the recipe I found from The Seattle Times “Food & Wine” section…

Roasted Parsnip Soup
4 cups peeled and sliced parsnips (sliced about 1/4-inch thick)
1 tablespoon olive oil
2 tablespoons butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth
1 cup heavy cream
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Preheat oven to 425-degrees.

Toss parsnips and olive oil together in a bowl to coat evenly.  Spread out on a baking sheet and roast until golden and tender, about 30 minutes

Heat butter in a large pot over medium-high heat.  Saute shallots and celery until very tender, about 3 minutes, do not brown.  Add the garlic and cook, stirring for about 30 seconds more.  Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer.  Reduce heat to medium or low and maintain a slow simmer.  Cook for about 5 minutes, then add salt and cayenne pepper.

In small batches, puree mixture in a blender.  (Be careful – it’s hot!)  Return soup to pan and adjust seasoning if needed.  Cool and refrigerate for up to 3 days before serving.

It turned out really well and was pretty easy.   You can’t beat a nice warm soup when you have the sniffles.  And nothing makes comfort food cozier than a grilled cheese on the side.  My new favorite version of this is a little decadent… sourdough, Gruyere and crumbled blue cheese, sliced Granny Smith apples, a sprinkling of arugula and a little honey from the farm.  I’m not saying it has healing powers, but Sean is now feeling better.

For some Roasted Parsnip Soup to really make you feel better, try Chef Brandon Gauthier’s at Cafe Bink!  That is what got us started on this kick.  His version is out of this world.

2 Comments leave one →
  1. Julie Franklin permalink
    March 24, 2011 5:32 pm

    Thanks for the recipe! We will try new foods if we know how to use them..IN SEASON! I love the website.

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