Recipe: Parsnip Soup!

Parsnip Soup

With Fall kicking in, the temperatures are starting to add a chill to the air and the leaves are preparing to shine here in the NC Mountains in their full glory. As the temperatures drop and the evening start to encroach a little earlier every day, our thoughts turn to warm hearty soups that add a nice little touch of comfort and warmth to the soul. Today, I share a wonderful parsnip soup recipe that utilizes one of my all-time favorite cheeses, Mimolette! This soup pairs beautifully with a great Rosé from Southern Rhone and extends the classic “Rosé Season” through the Fall of the Year!

 

Parsnip soup recipe

Ingredients

 1 lb parsnips, peeled

3 oz aged Mimolette cheese

2.5 cups chicken broth, heated

 1/3 pint extra-thick cream

4 shallots

1 branch of celery

1 oz. butter

Instructions

Finely chop shallots. Melt butter in a saucepan. Slowly cook shallots until clear.

Cut parsnips into cubes. Thinly slice celery. Mix, then add to saucepan.

Pour chicken broth over vegetables. Salt and pepper to taste. Let cook on low heat for about 25 minutes.

While soup is cooking, use a vegetable peeler to cut the Mimolette into extra-fine slices. Set aside.

When soup is cooked, turn down heat and add cream. It is ready to serve as soon as the cream has melted into the soup and is warm.

Pour soup in bowls. Sprinkle with slices of Mimolette.