Parsnip soup with pine nut, currant, and celery leaf relish from Six Seasons: A New Way with Vegetables (page 360) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • ellwell on February 02, 2023

    I just made a half-batch of this to test for a dinner party and it is awesome! Instead of adding plain water to make it “pourable” , I added about a cup and a half of vegetable stock (not even homemade). Loved it with the garnish but also loved it plain. The vinegar in the garnish adds some brightness, and the crunchies make it a “wow”.

  • fbcd on May 27, 2022

    The relish! It makes this soup sing.

  • breakthroughc on January 10, 2021

    I make this every fall and love it. I agree with Sheila that the relish is what really makes this dish. I use chicken broth instead of water and finish the soup with a little half and half.

  • SheilaS on February 23, 2018

    Delicious soup with the sweetness of the parsnips contrasting with the "relish." Don't leave that garnish out - it's what makes this special!

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