There’s a Top Chef episode (last season or maybe the season before?) where a simple carrot soup almost took the win. I was thinking of that episode while tasting this soup because the whole idea was that the chef wanted the carrot flavor to shine through and to keep the overall dish simple and elegant. He prepared the carrots several different ways and then blended it all back together to make a soup that was both complex and simple at the same time.
I didn’t do that much work for this dish but with a simple twist, subbing parsnip for part of carrots, I feel like I achieved some great results. Might as well sign me up for Top Chef next season. ?
Back to the food. Parsnip look like carrots and taste similar to carrots but have a slightly different woody, roasted flavor and notes similar to parsley. When you combine the two in a pureed soup, you may not even notice the parsnips at first. However, after a couple bites you’ll start to pick up on the roasted and herb components that make it complex without any extra work. Y-A-Y. ?
I topped this soup off with walnuts and sage browned in a bit of butter to add some texture and richness. It also round out the meal to something more complete which I appreciate because who has time to make two dishes for a single dinner??
Ok, emoji’s are just too much fun but am I overdoing it? Let me know! I hope your week is full of soup and brownies and soup and brownies (like mine was). Just try to eat a little more soup then brownies.
- 2 tablespoons butter or olive oil
- 1 onion, diced
- 1.5 lbs mixed carrots and parsnip (approximately 50/50 mix), chopped
- 1 quart broth
- ½ cup (1 stick) unsalted butter
- ½ cup walnuts
- Heat butter or oil over medium heat in a pan with high sides or a dutch oven. Add the onion and cook until softened, 3-5 minutes.
- Add the carrots and parsnips and cook until tender, about 30 minutes. Transfer to a blender and puree until smooth.
- For the topping, add butter to a skillet and melt over medium heat. Add the sage and walnuts and cook until the walnuts are toasted, about 3 minutes. Remove from heat and spoon over the soup to serve.