Parsnip Olive Soup
Servings
10 Servings
Ingredients
- 3 - 4 tablespoons extra virgin olive oil such as Colavita
- 1 sweet or Vidalia onion chopped
- 4 garlic cloves sliced
- 1 fennel bulb cubed
- 2 large or 4 small parsnips peeled and chopped
- 2 cups Jerusalem artichokes washed and thinly sliced
- 3 quarts water or vegetable broth
- Garnish: Black Olive Oil and chopped parsley
- ½ cup pitted Kalamata olives
- 1 teaspoon balsamic vinegar
- ¼ cup extra virgin olive oil
- Pinch sea salt
- Garnish: chopped parsley
Instructions
- Parsnip Soup:
- Warm evoo in a large pot.
- Sauté the onion until translucent, about 5 to 10 minutes.
- Add garlic and fennel and sauté for 2 minutes more.
- Add parsnip and Jerusalem artichoke together with water and/or broth.
- Simmer until vegetables are soft. Use an immersion blender to puree the soup, or for a much smoother puree, transfer the soup to a blender and puree on high in several batches, then strain.
- To serve, ladle the soup into bowls, squirt or drizzle Black Olive Oil into the center of the bowl and garnish with chopped parsley.
- Black Olive Oil:
- Puree all ingredients in a blender. Add more oil if needed. It should pour easily at room temperature. Transfer to a squeeze bottle or small jar.