Winter Parsnip Puree Soup with Roasted Garlic Oil
The secret to soups like these lies in slowly cooking the onions and vegetables down in some olive oil before simmering slowly in the added liquid. Once the ...
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Cooking tools:
- Food processor
- Immersion blender
- Fine-mesh sieve
- Ladle
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Serving bowl
- Oven
- Microwave
- Stove
- Spoon
- Measuring spoon
Ingredients
- ¼ cup Olive Oil
- 12 cloves Garlic, Peeled and Left Whole
- 2 Tbsp Olive Oil
- 1 White Onion, Cut Medium Dice
- 8 Medium-sized Parsnips, Peeled and Cut Into Slices (About 2 Cups)
- 2 cans (30 Oz) Coconut Milk
- 1 tsp Sherry Vinegar
- ½ tsp Kosher Salt, or More to Taste
- A Drizzle of the Roasted Garlic Oil, as Garnish
- A Few Grinds of Freshly-cracked Black Pepper
- A Tiny Sprinkle of Dried Oregano
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