My mom made this soup for me last year and I’ve been thinking about it ever since. The earthy sweetness of the parsnip matches perfectly with the lemon. Garnish with tarragon or thyme and a swig of olive oil. All you need is a simple salad and some crusty bread, and you’ve got a simple, warming fall meal. Ingredients:
  • 1 tbsp  (15 mL) butter or vegetable oil
  • 1 onion, peeled and chopped
  • 2 tbsp  (30 mL) chopped fresh tarragon or thyme leaves
  • 1 tsp  (5 mL) finely grated lemon peel
  • 1/2 tsp  (2 mL) salt
  • 1/2 tsp  (2 mL) pepper
  • 6 cups  (1.5 L) peeled, chopped parsnips
  • 10 cups  (2.5 L) chicken broth or vegetable broth
  • 1 tbsp  (15 mL) lemon juice
  • tarragon or thyme sprigs
  • lemon slice
  1. Heat butter in a large saucepan set over medium heat. Add the onion, thyme, lemon peel, salt and pepper. Cook, stirring often, for 5 minutes. Add the parsnips; cover and reduce heat to medium-low.
  2. Simmer, stirring occasionally, for 10 minutes or until parsnips become tender. Stir in broth and bring to a boil. Cook, stirring, for 20 to 25 minutes or until parsnips are very soft. Transfer parsnip mixture to a blender or food processor in batches.
  3. Purée until smooth. Stir in lemon juice and bring to a boil. Taste and adjust seasoning if necessary. Serve in soup cups garnished with thyme and lemon.
Makes 8 servings.