PARSNIP AND FENNEL SOUP

Parsnip and Fennel Soup image

Provided by Garrison Wayne @TheOrganizedChef

Number Of Ingredients 11

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1 pound(s) parsnips, peeled, cut in 2 inch sections
1 large fennel bulb, no tops, rough chop
2 large celery ribs, rough chop
2 medium russet potatoes, peeled, cut in eighths
4 - cubes of vegetable bouillon, or the amount to use with 8 cups water, i like rapunzel brand
8 cup(s) water
3 tablespoon(s) butter, unsalted
3 large shallots, peeled, chopped
1/2 teaspoon(s) white pepper
1/2 cup(s) white wine
- salt, (to taste, optional)

Steps:

Place parsnips, fennel, celery, potatoes, bouillon, and water in a large pot and put on burner over medium heat to come to a boil.
Meanwhile, in a small saute pan, heat the butter and saute the shallots until clear. Add the wine and white pepper. Turn heat up and reduce until the liquid is mostly evaporated. Add shallots to the large pot with the other vegetables.
Once the large pot has come to a full boil, reduce to simmer, covered for 1 hour.
Remove soup from heat and cool sufficiently before pureeing with an immersion blender (or in batches in a blender).
Serve hot with some cracked pepper and bread of choice. I like this soup with fresh, hot popovers.
Optional: you may reheat this soup with some heavy cream and adjust salt and pepper....but it is delicious, in it's lower calorie version, served plain.
This recipe yields about 12 cups of soup.