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Recipe by Laura Frankel

Roasted Parsnip and Jerusalem Artichoke Soup

Roasted Parsnip and Jerusalem Artichoke Soup add or remove this to/from your favorites
Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Tree nuts
6 Hours, 30 Minutes
Diets

By: Laura Frankel

Ingredients

Main ingredients

  • 8 large parsnips (about 3 pounds), peeled and cut into large pieces

  • Gefen Olive Oil

  • 1 lemon, juiced

  • 3 medium shallots, chopped

  • 2 cloves garlic, chopped

  • 1/2 cup dry white wine, such as Alfasi Chardonnay or other chardonnay

Suggested Garnishes

  • 1/4 cup hazelnuts, chopped and toasted

  • toasted hazelnut oil

Directions

Prepare the Soup

1.

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

2.

Drizzle the parsnip pieces with olive oil. Place the parsnips on the baking sheet. Roast in the oven for 45 minutes, until soft and lightly browned. Transfer the parsnips to the slow cooker insert.

3.

While the parsnips are roasting, peel and dice the Jerusalem artichokes. Place the pieces in a bowl of cold water with the lemon juice to keep them artichokes from turning dark.

4.

Preheat a slow cooker to low.

5.

Place a small sauté pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. Sauté the shallots until they are slightly browned and soft. Add the garlic and cook for two minutes more. Add the wine to the pan and cook the mixture for three minutes. Add the wine-shallot mixture to the slow cooker insert. Drain the Jerusalem artichoke pieces and add them to the insert. Add the thyme and chicken stock to the insert.

6.

Cover and cook on low for five hours, until the Jerusalem artichokes and parsnips are very soft.

7.

Puree the soup in batches or with an immersion blender until the soup is very creamy. Season with salt and pepper.

8.

Ladle the soup into bowls and garnish with chopped toasted hazelnuts and a drizzle of toasted hazelnut oil.

Roasted Parsnip and Jerusalem Artichoke Soup

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