Thanksgiving dinners are typically served as major feasts. Serving platters across the country relish in their usefulness! But I really love soups, which last time I checked isn’t the perfect item for a family style meal. Oh well, somehow, someway, I’m going to find a place for one in this year’s menu.
I’ve been working on a few options but I have to admit, the process of making these unbelievable soups is almost identical. I think it’s become one of my best representations as the comforting flavor and texture comes from fantastic farmers market vegetables and a little bit of time. No cream and no butter needed here!
So feel free to mess around with this recipe as the technique is the key…enjoy!
Roasted Parsnip and Fennel Soup:
3-5 medium/large parsnips peeled and roughly chopped
1 large fennel roughly chopped with tops reserved
1 large red onion roughly chopped
4 garlic cloves
1 tsp crushed red pepper flakes
2 tbsp curry powder
2 tbsp chili powder
2 tbsp brown sugar
1 cup white wine
4 cups homemade chicken stock or good quality boxed stock (can also use vegetable stock)
Preheat your oven to 450 degrees. Toss the roughly chopped parsnips, fennel, and whole garlic cloves in a few tbsp of olive oil along with the curry powder and chili powder. Roast for 25 – 30 minutes until fragrant. Meanwhile in a large soup pot saute the onions and chopped fennel tops with the crushed red pepper in a little olive oil. After ten minutes, add the white wine, brown sugar, and chicken stock and bring to a boil. Let simmer until the roasted vegetables are ready. Add the roasted vegetables, season with salt and pepper and simmer, covered for 30 minutes on med/low heat. Puree in a food processor and serve with a bit of the fennel fronds for garnish!