Parsnips seem to have something of a bad reputation and I can’t imagine why. They are sweet and delicious, like a white carrot. I picked up a few pounds of them, along with a few rutabagas, from Root Cellar Farm at the Los Ranchos winter growers’ market. Not many farmers grow them, because they take all season to mature, but the great thing is that they can be stored in the ground all winter. They become sweeter after the frost, so you just leave them where they grew until you’re ready to dig some up and eat them.
This delicate soup is dairy-free and takes only 20 minutes to prepare. Lately I’ve come to believe that garnishes are the key to a really great soup experience. The soup is very tasty on its own, but with the garnish it’s truly delightful – don’t skip the leeks.