Parsnip Soup from Stardew Valley

 

It’s fresh and hearty.⁠—Stardew Valley item description

Nothing is more satisfying than cooking with fresh vegetables from your own garden! I’ve enclosed a recipe to help you out. Take care.⁠—Caroline

This is the first recipe Caroline sends you when you reach a high enough relationship with her.  She appears to be a big fan of vegetable gardening and champions how wonderful it is to cook with your own home-grown produce.

She is, admittedly, not wrong.

This recipe is a wonderful celebration of overwintered parsnips available in early spring, where parsnips are left in the ground over fall and winter to develop a sweeter flavor. Unfortunately this also means they often develop a woody core which has to be cut away before cooking.

The Pam-approved soup starts with the familiar peppery bite of parsnips and gives way to a mellow, sweet finish that lingers on the tongue thanks to onion, white wine, and a splash of white wine vinegar. If you don’t consume alcohol, try replacing the wine with vegetable or chicken broth and an additional tablespoon of lemon juice or white wine vinegar. I added heavy cream instead of milk because milk tends to curdle when added to hot soups or sauces; if you want to add something lighter like half and half instead, keep the soup over a low or medium heat before adding the half and half and never bring it back to a boil.

When you’re finished, ladle yourself a nice bowl and garnish with chives or other herbs—fresh or dried—that you prefer. Scoop up any remaining bits of soup with a nice crusty bread.

Serves 6

Ingredients:

2 teaspoons unsalted butter

1 yellow onion, diced

¾ cup dry white wine

3 pounds parsnips, peeled, cored, and chopped

2 cloves garlic, sliced

5 cups chicken or vegetable broth*

1 bay leaf

½ teaspoon dried thyme

¾ teaspoon white wine vinegar

¾ cup heavy cream

Salt and pepper, to taste

Fresh or dried chives, for garnish (optional)

Instructions:

1. In Dutch oven or large saucepan, melt butter over medium heat. Add onion and garlic, sauteing until translucent.
2. Add wine and bring to a boil, then simmer on medium low until wine is reduced by half—about 10 minutes.
3. Add parsnips, broth of choice, bay leaf, vinegar, and thyme and bring to boil. Reduce heat and simmer uncovered for 45 minutes or until parsnips are tender.
4. Whisk in heavy cream and puree soup using preferred method, reheating afterwards if necessary. Season with salt and pepper to taste.
5. Ladle into soup bowls and garnish with fresh or dried chives.

*Note: This makes a very salty soup, so you may not need to add any salt at the end; for a less salty soup use a lower sodium broth.

 

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