Parsnip Soup by Elaine Pusateri Cowan of The Uxlocale

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INGREDIENTS

Olive Oil

2 Tbs Butter 

1 Large Onion peeled & finely chopped 

1 clove garlic
peeled & finely chopped 

8 Parsnips
 peeled & chopped
into chunks 

2 Cups Milk

1 qt Vegetable Stock  
(see recipe below)

Sea Salt  

INSTRUCTIONS

Warm olive oil and the butter in

a large saucepan on a low heat 

Add the onion and garlic, sauté for 10 minutes, until the onions soften 

Add the parsnip and pour in the milk and stock 

Add a generous pinch of sea salt and bring to a boil 

Turn down the heat and simmer with lid on for about 30 minutes on until  the parsnips are soft 

Remove from heat and blend with an immersion blender 

Pass the soup through a sieve for a smooth consistency 

Salt to taste 

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VEGETABLE STOCK:

INGREDIENTS

Olive Oil 
Sea Salt
4 Bulbs Celeriac chopped into 1” chunks 
3 Onions halved, with skin-on 
1 Bulb of Garlic with skin-on 
5 Carrots scrubbed, but not peeled 
1 Bunch Parsley 
2 Bay Leaves 
½ tsp Black Peppercorns 
Water
White Wine

INSTRUCTIONS

Toss celeriac, onions, garlic and carrots with olive oil, sprinkle with sea salt, and roast uncovered for 30 minutes at 350°  

Cover with foil then roast for an additional 15 minutes 

With tongs remove all vegetables to a stock pot and add 1 gallon of water 

Add one bunch of fresh, flat Italian parsley 

Deglaze the roasting pan with a splash of
water or white wine and add to stock pot

Bring the stock pot to a hard boil and let reduce by ¼

Strain through a fine mesh sieve  store in
a glass canning jar in the refrigerator for
up to one week