Parsnip & Roasted Garlic Soup with Gribenes
Servings
6 Servings
Ingredients
- 1 medium white onion diced
- 1 medium leek white part only, sliced
- 2 large Yukon Gold potatoes peeled and diced
- 6 medium parsnips
- 3 tablespoons duck fat
- 1 bulb of roasted garlic squeezed so all the flesh has been removed
- Several sprigs of thyme
- 10 cups of chicken stock
- Chives and/or gribenes for garnish
Instructions
- Preheat oven to 350°F.
- Place the onion, leek, potatoes and parsnips on a parchment-lined sheet pan. Toss the vegetables with the poultry fat and roast in the preheated oven until they are medium brown and caramelized (about 20-30 minutes).
- Transfer the vegetables to a saucepan with the garlic and remaining ingredients. simmer over low heat until the vegetables are very soft (about 20 minutes).
- Puree soup with an immersion blender. Adjust seasoning with kosher salt and freshly cracked pepper.
- Serve the soup garnished with fresh chives and gribenes.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW
