I’m always looking for ways to make soup healthier and still maintain its flavor. I was intrigued recently by one of the recipes I found in the New York Times for Roasted Carrot, Parsnip and Potato Soup. I looked in the refrig and found that I had all the vegetables, with the exception of the parsnip. Drats! It was unlikely any of my condo neighbors had a spare parsnip I could borrow, so I put off making the soup. Then one day I saw some fine looking parsnips in the produce section and I got the urge to pull out the soup pot again. But as I re-read the directions, I found that it was not a stovetop, pot-type recipe. The vegetable soup started in the oven!
The chopping time was minimal, but it took nearly an hour of roasting to caramelize the veggies. (I spent the time scanning the stack of Christmas catalogs that had accumulated on my kitchen table.) After the veggies had a good roasting, it was just a matter of blending them with the stock. (I used packaged broth, having left all my turkey broth in the freezer at the farm.)
I finished by pureeing the cooked vegetables and broth in the food processor. The recipe says to use a blender, but mine is at the farm. Hmm. . . are you sensing a pattern here for someone who cooks in two locations?
The food processor left the mixture looking a little gritty, so I gave it a few spins with the immersion blender. Within seconds, the texture was velvety smooth.