Creamy Parsnip and Potato Chowder
By Yankee Magazine|Dec 22 2005|
This chowder tastes even better when made a day ahead and reheated just before serving.
Yield
6 to 8 servings
Total Time
35 minutes
Ingredients
1-1/2 pounds parsnips, peeled, divided
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter, divided
1 small onion, coarsely chopped
1 stalk celery, coarsely chopped
1 small russet potato, peeled and coarsely chopped
2 teaspoons chopped fresh thyme
3/4 teaspoon ground coriander (optional)
Kosher salt and freshly ground black pepper, to taste
1/2 cup dry white wine or dry white vermouth
6 cups chicken stock
Pinch of sugar
1 cup light cream or whole milk, as needed
Juice of 1/2 lemon
Garnish: parsnip croutons and
1 tablespoon chopped fresh thyme
Instructions
Set aside 1 large or 2 small parsnips for the croutons. Coarsely chop the remaining parsnips.
Heat olive oil and 1 tablespoon butter in a soup pot or large saucepan over medium-high heat. Add onion and celery, then saut
