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.