Parsnip Soup
This hearty soup (from New York City's Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Stove
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 rib celery, finely chopped
- 1 large leek (white and light green parts only), finely chopped and washed
- 5 medium parsnips, roughly chopped
- 10 cups milk
- Kosher salt
- freshly ground black pepper
- 6 baby carrots, halved
- 6 small turnips, halved
- 1 Tbsp. honey
- 1 Tbsp. unsalted butter
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