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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Soup is always in high demand in my house—especially on Chol Hamoed. I love having this potage simmering in the crockpot, so the kids come home to a hearty, warming bowl. With limited ingredients and no garlic, the parsnips take center stage, their natural sweetness supported by slow-cooked onions and a touch of celery. All it needs is salt to bring out their depth and natural sweetness.
2 tablespoons oil, such as Heaven & Earth Avocado Oil or schmaltz
1 large onion, peeled and diced
1/2 cup knob celery, well-peeled and chopped
4–5 large parsnips, peeled and sliced
1 medium potato, peeled and diced
5–6 cups chicken stock or water
Gefen Salt, to taste
freshly ground Gefen Black Pepper, to taste
Heat oil or schmaltz in a pot over medium heat.
Add onion and celery and sauté slowly until very soft and lightly golden. This step builds the soup’s flavor, so take your time.
Add parsnips and potato and stir to coat with the softened vegetables.
Pour in stock or water, just enough to cover the vegetables.
Bring to a boil, then reduce to a gentle simmer. Cook until all the vegetables are very tender, about 25–30 minutes.
Blend until completely smooth using an immersion blender or in batches.
Season with salt and freshly ground black pepper. Taste and adjust as needed.
For a thicker, velvety potage, keep the soup dense. For a lighter first course, thin with a bit of additional stock after blending.
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