- 2 tablespoons of olive oil
- 1/2 cup onion, chopped
- 4-5 parsnips, coarsely chopped (no need to peel)
- 1 potato, also coarsely chopped (but not peeled)
- 4 cups of vegetable stock
- 1/3 cup almond butter
- salt & white pepper to taste
Saute the onions in the oil until soft and fragrant. Add the parsnips & potato and cook until almost tender. Do not brown.
Add the vegetable stock, bring to a boil, then reduce to a simmer, cover and continue to cook until the vegetables are soft, about 20 minutes depending upon the size of the potatoes.
Once the parsnip mixture is soft, add it to blender and puree in batches. Add the almond butter to the last batch before blending, then mix into previously pureed soup.
It is technically correct to peel vegetables for soup, but Chris has taught me that this is a waste of time for pureed soups, especially when made for home service. I’m sure he peels them at work, but we never do it at home and you would never know it.