Well it’s that time of year when the post-thanksgiving food coma sets in, and all I want is something light, healthy, and delicious! This creamy fennel and parsnip soup is all of those and so much more. It is hearty, packed with nutrients, and perfect to warm you up on a chilly November day.
- 1 bulb fennel
- 3 stalks celery
- 2 parsnips (peeled)
- 1 leek
- 2 cloves garlic
- 2 tbs olive oil
- 1/4 heaping tsp kosher salt
- 1/2 tsp fennel seeds
- 1/2 tsp sage
- 1/2 tsp thyme
- 1 cup white wine
- 2 1/2 cups water
- 1/4 cup heavy cream
- 2 bay leaves
- 2 Italian chicken sausages removed from casings (optional)
Makes 4-6 servings.
Heat the olive oil in a heavy bottomed pot. Chop all of the vegetables into similar sized pieces, and add all of them except garlic into the pot. Don’t worry about the veggies being pretty because everything will be pureed, but you want them the same size so they will cook evenly. Sauté on medium heat until tender and there is a nice golden brown crust at the bottom of the pan. (about 10 minutes) The trick to getting this brown crust is to let the veggies sit, only stirring them minimally to prevent burning. This will let them caramelize and give the color and crust you’re looking for.
Add in the garlic, fennel seeds, thyme, and sage, and sauté for another 3 minutes so garlic begins to cook but does not burn. Add in wine to deglaze the pan, scraping up all of the browned bits into the liquid with a wooden spoon. Add in the bay leaves, water, and salt, and bring to a boil. Once up to a boil, cover and simmer for 15-20 minutes until vegetables are very soft and the flavors have all come together.
Remove and discard the bay leaves. Using a hand blender [click for link] or pouring the mixture into a regular blender, (I highly suggest the hand blender) puree everything until smooth. Add in the cream and nutmeg and blend again until everything is combined. If it seems a little thick, add a bit more water to thin it out. The longer this soup sits, the better it tastes. Season with salt and pepper to taste.
If you want to, (and I HIGHLY recommend it!) brown and crumble 2 chicken sausages removed from the casing. Garnish the soup with some sausage and fennel fronds and enjoy!