Roasted Parsnip Soup

Parsnip soup varies from a creamy potato soup but is just as warm and creamy and perfect for the cold, wet weather we are having in Arizona.

Roasting the parsnips is important for flavor, although cut up parsnips could be simmered in broth until done and then pureed.

Parsnips are a great winter vegetable, and some of my favorite food blogs are cooking up parsnips in other ways right now.
Roasted Parsnip Soup:
(serves 6-8)
2 lbs of parsnips, ends trimmed, cut into small pieces
Olive oil
Salt and Pepper
1 large onion, chopped
2 garlic cloves, chopped
4 cups chicken broth
2 cups dry white wine
Fresh grated nutmeg
White pepper to taste
Salt to taste
2 cups milk, half and half or cream (your call)

Directions:
Toss parsnips with olive oil to coat and salt and pepper to taste. Roast at 350 for 30 minutes or until golden brown and slightly crisp.

Meanwhile, saute onion and garlic in a large stock pot with olive oil. Add wine and bring to a simmer. Add broth and bring to simmer. Add parsnips and simmer until softened.

Blend carefully in batches in a blender. Return to pot and bring back up to heat, stir in cream. Add nutmeg and salt and pepper to taste.