Cream of Parsnip Soup with Smoked Sheep's Milk Cheese

This recipe from Taste Local Taste Fresh (2004) was a collaboration between The Waterlot Restaurant and Inn in New Hamburg and Pfenning’s Organic Farm.

 

2 cups diced parsnips

2 cup diced potatoes

½ cup diced carrots

½ cup diced turnips

1 cup diced onion

¼ cup olive oil

6 cups vegetable stock

1 tbsp Worcestershire sauce

1 tbsp chopped garlic

1 tsp dried thyme

1 tsp dried tarragon

1 cup smoked sheep's milk cheese

Salt and pepper to taste

 

Sauté the vegetables in the olive oil until tender. Add the next 5 ingredients and cook for ½ hour.

 

Puree the soup and return to a clean pot to cook for another ten minutes. Season with salt and pepper, and ladle into bowls. Sprinkle some diced cheese into each bowl of soup.

 

Serves 6