Adapted from Gatherings
1 tablespoon oil
2 onions, chopped
2 tablespoons fresh thyme leaves, chopped
1 teaspoon lemon zest, finely grated
4 cups parsnips, peeled and chopped
2 cups potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 tablespoon lemon juice
1/2 teaspoon salt
Pepper to taste
Thyme springs for garnish
In a large saucepan, heat oil. Add onion, thyme leaves, and lemon zest. Sauté on low heat for 5 minutes, stirring often. Add parsnips and potatoes. Simmer for 10 minutes over medium-low heat, stirring occasionally. Stir in broth. Bring to a boil. Cover. Reduce heat and simmer, stirring occasionally, for 1 hour or until parsnips and potatoes are very soft. remove from heat. cool.
Transfer soup to blender, or use a hand blender and blend until smooth. Stir in lemon juice, salt and pepper. Adjust seasoning. Garnish with thyme sprigs before serving.
Yield: Serves 4 - 6
Recipes: Soups, Parsnip, Meat or Parve, Kosher