Roasted Parsnip and Potato Soup

Roasted Parsnip and Potato Soup
This rich, creamy soup is the perfect blank canvas to play with garnishes. Victoria de la Maza
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Think of this as a classic leek and potato soup—only so much better. Parsnips add a deep, sweet roasted flavor, pairing beautifully with the creamy potatoes and caramelized leeks.

I love this soup when it’s smooth and velvety, garnished with—my new obsession—roasted tomato-flavored pearls, but I’ve also served it chunky and rustic with croutons for garnish. It all depends on what you’re serving next. For an elegant dinner, pureed until smooth is better, and for a casual mid-week supper, try going more rustic.

Victoria de la Maza
Victoria de la Maza
Author
Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home. Subscribe to her weekly newsletter, "Diary of a Serial Hostess,” at VictoriaDeLaMaza.substack.com
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