Parsnip and Vanilla Soup

This recipe was intentionally left simple. I did not use stock, or finish it with cream or milk — although you certainly can — to let the flavour of the sweet parsnips sing along with the vanilla.

2 lbs. (1 kg) small, tender parsnips
4 large leeks
4 Tbsp (60 mL) unsalted butter
1 vanilla bean
1 bay leaf
8 cups (2 L) water
Sea salt and freshly ground black pepper
1/4 cup (25 g) toasted walnuts, coarsely chopped
1/2 cup (47 g) finely diced Fuji apple, or other flavourful apple

Peel and trim the parsnips and cut in half lengthwise. Cut off the dark green leaves of the leeks and cut each lengthwise. Thoroughly rinse the inside of the leeks to remove any grit. Drain and thinly slice crosswise.

Melt the butter in a pot over a medium heat. Add the leeks, and cook until the leeks are soft but not browned, adjusting the heat as needed.

Split the vanilla bean lengthwise and add to the pot with the bay leaf and water. Salt lightly. Bring to a boil then turn to a simmer and cook for 45 minutes until the parsnips are completely soft.

Remove the bay leaf and the vanilla pod, scraping the seeds from the pod back into the soup. Purée the soup, either in batches with a blender or with an immersion blender until smooth. Add more liquid if the soup is too thick. Return to the pot and bring to a simmer. Season to taste.

Serve the soup, garnishing each bowl with the walnuts and apple.

Makes 6-8 servings

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