Cream Of Parsnip and Potato Soup

Things did not seem that important to write about...but life is going on. To honor my uncle, who was in the restaurant business all his adult life, I decided to post more food recipes (at least one a week) this year. He'd have enjoyed hem I think--now I will have to share them with his brother, my Dad, who took his loss very hard--hence me not posting a lot on the blog.

So- since we Hungarians really like soups and since the weather turned cold again, let me share the adaptation of a recipe I found on a Hungariuan food blog. SInce I cannot exactly get parsley root here in the US unless I grow it myself, which I might start doing this spring, I made it with parsnips instead, with stellar results.

4 parsnips, peeled thinly and grated on the large side of the grater

2 medium potatoes, peeled and grated like the pasnips

1/2 large onion, minced

3 tbsp. butter

4-5 cups of stock (I used homemade chicken broth)

salt

freshly ground black pepper

zest of 1/2 lemon

juice of 1/2 lemon

2 tbsp. cream

4 tbsp. minced parsley

2 tbsp. olive oil

1. Melt butter in soup pot.

2. Saute onions in butter until translucent; add grated parsnips and potatoes.

3. Mix and saute until starts to brown.

4. Add soup stock, mix, add salt and pepper to taste. Cook on low for about 20-25 minutes or until the vegetables are completly soft.

5. Pour into blender and puree or use an immersion blender (mine was very old and decided to give up and break down in the middle of pureeing, so I just used my blender at the end--it yields a smooth soup as a result; if you prefer more chunky, immersion blender would work just fine).

6. Add back to soup pot; add cream and a dash of lemon joice; taste and add more salt/pepper if desired.

7. Chop parsley very fine, mix with lemon zest and olive oil and top each bowl of soup with a spoonful.

Very earthy, surprisingly filling, sweet but tangy.