Homestyle Cooking: Parsnip Potato Soup

The past week it has really began to feel like autumn is about to be upon us in New York State.  As the cold fronts move over the northeast from Canada, I am beginning my own autumn transition into scarfs and pashminas, sweaters, hot coffee (though I'm still making my own iced coffee-ha!), as well as homemade soups and chilis!

Cooler weather certainly points to homemade soups and stews choked full of autumn and root veggies!  A couple days ago, I had such an urge to make a hot, comforting soup and was looking for a little challenge.  I scoured the recipe binder I now have (full of page protectors housing recipes I've printed online and torn out of food magazines) as well as the saved bookmarks on my computer for some inspiration.  I decided on parsnip potato because, frankly I've never cooked parsnips before and it looked divine!

This recipe comes from a modern parenting site called Babble.  While, I'm very happy to be child-free in my life until I make that decision (a very, very long time away), this website did have some good-looking recipes on it-including this little gem!  You can find the precise recipe located here if you, too, are interested in making this for yourself, family, or friends, as the cooler months descend upon us.

I manipulated the original recipe a little bit to fit the taste buds of Gregory and myself (we really love our garlic and onions).  I also baked two boxes of classic Jiffy cornbread in the oven to accompany the soup as well.

Ingredients:

2 head garlic
1 tablespoon olive oil, plus more for garnish
2 tablespoons butter
5-6 diced green onions 

4 medium-sized peeled and diced parsnips

6-7 medium-sized yukon gold potatoes peeled and diced
2 medium carrots peeled and diced

6 cups vegetable broth
water as needed
2 teaspoons salt
2 bay leaves
2 sprigs fresh thyme

4-5 stems of fresh cilantro

4 strips of cooked bacon hand crumbled (to top off your soup)

You could add other soup toppings once it is finished as well.  Gregory and I like to top our soups off with croutons and/or fried onion pieces, depending on the soup.  Sometimes it's just better to dip a little a crust bread, crackers, or a warm sandwich in your soup too!  Also, this dish could easily be made into a vegetarian by leaving out the added bacon in the end, or vegan by substituting the little bit of butter used with extra virgin olive oil.

It's certainly a little easier to shift into the cooler months up in the northeast with a hot dinner!  

Happy cooking!
-Caroline