Holy heck friends. Did anyone catch the weather reports lately? I went from sleeping (almost) naked all summer, to wearing my favorite fleece jammies and pulling my quilt so far up over my head that breathing was an issue.
Yup, it dipped to a chilly 50 degrees so it might be time to say adios to my flip-flops and shorts. I can’t even look at a salad, no offense salad bloggers but when the weather cools down my appetite changes.
Give me slow roasted meats like these short ribs, warm fall vegetables and soup! I used to think it took forever to make soup, I’d watch my mom make her potato soup and it seemed like it was cooking all day long. Actually it was because she made it the old school way and simmered the stock until it was rich with slivers of beef and chunks of potatoes.
If you have time to make your soup that way, then I say do it. The flavor will do a number on your taste buds and you’ll assume soup hero status. I’m here to tell you that good soup can be made in less than a few hours. Shut the front door I hear you gasp.
Getting flavor into soup is the tricky part and an awesome stock is important but takes time. I like to roast the vegetables and then blend them with a decent store bought stock. Experiment with spices, toppings, and fresh herbs. Soup should be a mini meal and leave you feeling loosely satisfied.
Parsnips are like the forgotten veggie. It seems like nobody buys them anymore, but you should because they’re awesome! Just treat them like potatoes so mashed, roasted or gratin are all fair game.
I combined them with cauliflower, fresh rosemary, and heavy cream. Throw some buttery rosemary croutons on top and start spooning.
This soup is a keeper guys…truth!
Roasted Parsnip and Cauliflower Soup with Buttered Croutons
- 2 pounds parsnips
- 1 pound cauliflower florets
- 1/4 cup olive oil
- 4 tablespoons fresh chopped rosemary divided
- 3 cloves garlic smashed
- 1- quart chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon dried tarragon
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon ground nutmeg
- For The Croutons!
- 2 tablespoons butter
- 2 cup small diced sourdough cubes
- 1 teaspoon chopped rosemary
Preheat your oven to 375 degrees F.
Peel the parsnips slicing off the top root part.
Cut the parsnips into small slices and transfer to a bowl with the cauliflower florets.
Add the olive oil and 2 tablespoons of chopped rosemary and garlic and toss well to cover all the vegetables in oil.
Dump the mixture onto a large baking tray and roast in the oven for 60 minutes and the vegetables are soft when pierced with a knife.
Transfer the vegetables and crispy bits from the pan to a blender or food processor.
Add the stock and blend until smooth.
Pour the blended mixture into a pot and add the milk and cream.
Warm over a low-medium heat but do not simmer or boil.
Add the tarragon, salt, pepper, remaining rosemary and nutmeg and stir.
Let the soup warm while you make the croutons, stirring every so often.
In a small saucepan melt the butter and add the diced sourdough pieces and rosemary.
Cook over a medium heat tossing until they start to turn a golden brown and are crispy.
Taste the soup and season if desired. If you prefer the soup thinner, add some more milk or stock and stir well.
Serve in bowls with some of the croutons on top.