Parsnip Soup


Parsnip Soup

Even in the dead of winter, Frankie's strives to support local farmers using local meats, baked goods (from our own bakery) and produce year round.  Everything from a produce perspective right now revolves around cabbage, potatoes and root vegetables (such as carrots, beets and parsnips) to name a few.
Here is a recipe for Parsnip Soup that uses the whole parsnip.  Root and all.  This is a "whole" food soup, which we regularly feature at the restaurant.


1 bunch of peeled, scrubbed and chopped parsnips (don't forget to save the peel).

2 onions.

6 cups of water.

2 clove of garlic.

2 Tbsp. Olive oil

Salt and pepper to taste.


Take peelings from parsnips, 1 chopped onion, garlic and water.  Combine in a pot and simmer slowly for 1.5 hours. (This is your stock)

In another pot; Dice other onion and sautee with olive oil and minced garlic. Chop parsnips and add to the pot.  Stir together and add stock.  Cook until tender and puree in a food processor or blender.  Season to taste and serve hot.