Parsnip Lemon Thyme Soup
Parsnip may be an overlooked vegetable, but it shines as the star when paired with lemon and thyme in this lovely soup recipe from Sooke Harbour House.
Sauté 2 coarsely chopped medium onions and 2 cloves garlic, sliced thinly, for 5 min in ½ c butter. Add 3-4 medium parsnips, diced (2 c), 20 coriander seeds and 20 fennel seeds and cook 5 min, stirring every 45 seconds. Add 1 Tsbp minced ginger, 2 bay leaves, 4 c chicken stock & 1 c whipping cream. Bring to boil, reduce to medium & simmer 25 min until parsnips are soft. Purée until smooth. Add 1 Tbsp fresh lemon thyme leaves, picked from the stems, 1 tsp salt & ½ tsp pepper. Bring back to boil & serve.