Roasted Parsnip Soup With Walnut Pesto

By MooK

Ingredients

• 2 pounds medium parsnips, peeled, cut into 1/2-inch pieces
• 3 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons walnuts, toasted
• 2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
• 1 teaspoon fresh lemon juice
• 4 cups vegetable stock

Preparation

Step 1

Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes.
Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.)

Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.
Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and serve.