Recipe: Cream Of Broccoli, Parsnip, Cheese Soup

KSDK - In Honor of January as National Soup Month, Greg Ziegenfuss, Executive Chef of Butler's Pantry presents this delicious winter soup for Channel 5 viewers.

Cream of Broccoli, Parsnips and Sharp Cheddar

Ingredients:

1 pound Parsnips (peeled, cut into 1 in. pieces)
2 cups diced yellow onion (1 large )
2 oz. butter
1 T dried parsley
1 T dried thyme
1 cup white wine
1 t kosher salt or to taste
1/2 t white pepper, or to taste
6 cups vegetable stock (fresh or store bought)
1 pound broccoli (Cut off and discard the tough lower third of the stems, peel remaining stems and cut into 1 inch pieces. Cut remaining broccoli in to florets)
2 cups heavy cream
1 cup shredded white cheddar
Fresh grated nutmeg to garnish
Mini broccoli florets to garnish

Directions:

In a four quart heavy sauce pot sauté the parsnips, onions and dried herbs until the onions are opaque. Add the white wine and reduce until half. Add the vegetable stock, salt, white pepper and bring to a boil, reduce to a simmer until the parsnips are tender, 15 - 20 minutes. Return to a boil, add the broccoli stems and boil for an additional five minutes or tender. Reserve 10 nice broccoli florets for garnish and add the rest. Boil until tender. Add the heavy cream and bring to a boil. Puree soup with a submersible hand held blender or in batches in a table blender. Adjust seasonings to taste. To serve ladle soup into serving bowls, grate fresh nutmeg on each bowl, top with sharp white cheddar and a blanched broccoli floret.

Serves 8

Can be prepared three days in advance, chilled and reheated for service adding the nutmeg, cheese and broccoli florets at service. Excellent as a first course or a winter meal with crusty bread.