Parsnip Cheddar Soup
- 1 medium onion, chopped
- 1 tsp salt
- 2 Tbsp vegetable oil
- 2-3 tsp caraway seeds
- 1 lb (about 5 medium) parsnips, peeled & cubed
- 1 1/4 lbs potatoes, peeled & cubed
- 3 cups water
- 1/4 tsp ground fennel seeds
- 3 cups medium-sharp cheddar, grated
- 3 cups milk
- Chopped fresh parsley
Sweet, sharp, and satisfying, this soup tastes particularly good on cold winter evenings. Serve with a side salad of winter greens for a delicious complete meal.
In a 3 qt pot, heat the oil and sauté onion and salt until the onion softens and becomes translucent. Add caraway seeds and parsnips. Stir and gently cook for about 5 minutes. Add the potatoes and water. Bring to a boil and simmer for 10-15 minutes until the potatoes are soft. Remove from heat. Stir in the fennel and cheese. When the cheese has melted, add the milk. Using an immersion blender or table top blender, purée soup and carefully reheat, being sure not to boil the soup or it will curdle.