Roasted Carrot-Parsnip Soup

Name: Roasted Carrot-Parsnip Soup
Yield: serves 4
Ingredients: 1 tablespoon vegetable oil or unsalted butter; 1 pound carrots, peeled and cut into chunks; 2 small parsnips, peeled and cut into chunks; 1/2 yellow onion, coarsely chopped; 3 cloves garlic; 5 cups chicken stock (page 91) or water; Salt; 1/2 cup cream or whole milk (optional); Chopped fresh chervil, parsley, or chives, for garnish

December 9, 2011

Hearty winter root vegetables take well to long hours in the slow cooker. Turnips or rutabagas can be substituted for the parsnips in this easy slow-cooker classic. For a richer flavor, treat yourself to a bit of cream.

Cooks' Note

Suggested Beverage: A hearty red, such as a Zinfandel or Syrah, or a rosé.

Recipe notes

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