Parsnip Soup with Coriander and Parsley

By lorik

Ingredients

• 2 tablespoons unsalted butter
• 1 onion, thinly sliced
• 1 teaspoon coriander seeds
• 1 cup fresh parsley, leaves chopped and tender stems reserved
• Kosher salt
• 6 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/2 cup fresh orange juice
• 1 tablespoon molasses
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1 tablespoon grated peeled fresh ginger
• Extra-virgin olive oil, for drizzling

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.

Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.

Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.