Recipe: Parsnip and Rutabaga Soup
This recipe features local produce from 9 Bean Rows Farm, Providence Farm and locally produced products from Cream Cup Dairy, Shetler Family Farm and Pressmeister Oils.
Farm fresh local baby white swiss chard
Farm fresh local leek whites
Farm fresh local parsnip
Farm fresh local rutabaga
Local black walnut oil
In a small metal skillet over low heat, dry toast one quarter cup walnuts for two minutes stirring frequently. Remove walnuts from heat, finely chop when cool and reserve. Remove one half cup leaves from baby white swiss chard stems, chiffonade and reserve.
Trim leek ends, slice two cups leek whites and place in a large glass bowl of water. Swish the leek slices around in the water, let leeks rest in water for two minutes for any dirt to settle to the bottom of the bowl. Carefully remove the leek slices from water and place on a towel to air dry. Trim celery ends and slice two cups celery. Peel parsnip and chop two cups parsnip. Peel rutabaga and chop two cups rutabaga.
Add leek whites and celery to a large metal soup pot with two tablespoons butter. Stir in one quarter teaspoon sea salt, cover and cook over medium high heat for twenty minutes stirring every five minutes. Stir in parsnips, rutabagas, five cups water, one quarter teaspoon sea salt, cover and bring to a boil. Reduce heat to medium low and cook covered for twenty minutes.
Remove soup from heat, strain out two cups of cooked vegetables and reserve. Stir in one half cup cream to soup pot, one quarter teaspoon sea salt, one quarter teaspoon pepper and blend soup directly in the pot with a hand immersion blender. Stir cooked vegetables back in soup, taste soup and adjust seasonings as desired.
Ladle soup to bowls and serve topped with one tablespoon baby white swiss chard, one teaspoon walnuts, a sprinkle of sea salt and a slight drizzle of black walnut oil.