This recipe showcases the carrots and parsnip flavor.
Many thanks to Hannah Bendfeldt for sharing this recipe with us!
Makes 4 quarts
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 (2 inch) piece of fresh ginger, peeled, sliced
1 ½ pound carrots– cut into 1-inch pieces
1 pound parsnips– cut into 1-inch pieces
10 cups chicken broth
1 cup half and half
¾ teaspoon kosher salt or ½ teaspoon salt
¼ teaspoon ground white pepper
Pinch of allspice and nutmeg (optional)
Sauté celery and onion in hot oil in a large Dutch oven over medium-high heat 10 to 15 minutes or until tender. Add ginger and cook for 5 minutes. Add carrots, parsnips, and chicken broth to pot; bring to a boil. Reduce heat and simmer, stirring occasionally, 45 minutes or until carrots and parsnips are tender. Remove from heat; let cool slightly (5 to 10 minutes)
Process mixture, in batches, in a blender or food processor until smooth. Return purée to pot. Stir in half and half, salt, pepper, and optional allspice and nutmeg. Simmer, stirring occasionally, over low heat for 10 minutes or until thoroughly heated