At Jodi Raphael Events, we take great care in selecting just the right caterer for each event we plan. Howard Swartz at Swartz Catering is one of our favorites. Enjoy this delicious recipe for Roasted Parsnip Soup directly from Howard’s kitchen!

Here is a tasty soup we love to serve as the weather cools and leaves turn. It has a rich flavor from the roasted root vegetables and interest from the spices, and is delightful served in demitasse as an hors d’oeuvres – Howard Swartz

Parsnip Soup from Swarz Catering

Swartz Catering Roast Parsnip Soup

A delicious fall soup with a hint of sweetness and a little spice.


Makes about 2 quarts

Ingredients

  • 2 tablespoons olive oil
  • 1 large red or Vidalia onion, cut into rough chunks
  • 1 minced garlic clove
  • 2 lbs parsnips, peeled and cut into rough chunks
  • 2 carrots, peeled and cut into rough chunks
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole cumin seed, plus extra to garnish
  • 1 teaspoon whole fennel seed
  • ½ teaspoon mustard seeds
  • 3 cups chicken stock, homemade  preferably  (or vegetable stock if you prefer it to be vegetarian)
  • ¼  cup dry sherry
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • add salt & pepper to taste
  • Sour cream or crème Fraiche for garnish

Preparation

Preheat a 350-degree oven

  • In a nonstick pan, quickly toast the coriander, cumin, fennel, and mustard seeds until fragrant (only a minute or two. Don’t burn!)
  • Toss the cut parsnips, carrots, onion, garlic, together with the olive oil.
  • Add  a ½ teaspoon each of kosher salt and ground black pepper.
  • Add all of the toasted spices to the vegetable mix and toss thoroughly.
  • Lay the vegetable mixture out on a rimmed baking pan, spread evenly, and roast until the vegetables are tender and fully cooked
  • Let the mixture cool until comfortable to handle, then put it into a food processor or blender. Puree the vegetable mix, drizzling in the chicken stock until you have a nice smooth soup.
  • Heat the soup gently on the stovetop, and add in the sherry. Check for seasoning. Add more stock or water if the soup is too thick.

Serve in demitasse cups with a little dollop of sour cream or crème Fraiche as an hors d’oeuvres, or serve in bowls as a first course.

Be sure to visit Swarz Catering to discover more great menu ideas for your big day.

Jodi Raphael