(Recipe) Creamy Parsnip Soup Recipe

1. Begin by washing the parsnips thoroughly with a vegetable brush or scrub sponge. Then, cut them into large dice.

2. In a large pot, melt a knob of butter over medium heat. Add the chopped onions and garlic, and sauté until they turn golden brown and fragrant.

3. Add the parsnip cubes to the pot, and cook them together with the onions and garlic for about 4 minutes, allowing the flavors to meld.

4. Pour in the chicken broth, and add the diced potatoes and bay leaves to the pot. Stir well to combine all the ingredients.

5. Allow the soup to simmer gently over low heat for approximately 30 to 40 minutes, or until the parsnips and potatoes are tender and cooked through.

6. While the soup is simmering, heat a separate frying pan over high heat. Add a generous amount of butter, and sauté the oyster mushrooms until they turn golden brown and crispy. Season with salt and pepper to taste, and sprinkle in a pinch of dried garlic powder or cumin for extra flavor.

7. Once the parsnips and potatoes are cooked, remove the pot from the heat. Discard the bay leaves, and season the soup with salt, pepper, the grated zest and juice of the lemon, and a drizzle of olive oil.

8. Using a hand blender, puree the soup until smooth and creamy. Taste and adjust the seasoning as needed.

9. Ladle the hot soup into bowls, and garnish each serving with a generous spoonful of the sautéed oyster mushrooms.

10. Serve the creamy parsnip soup hot, accompanied by crusty bread or your favorite crackers.

Enjoy your delicious homemade parsnip soup, and savor the comforting flavors of this delightful dish!