Roasted Parsnip Soup

Yields
4 to 6 servings

From chef Cassidee Dabney of the Barn at Blackberry Farm, Walland, Tennessee

1 ounce grapeseed oil

8½ ounces (approximately 4) parsnips, peeled and thinly sliced

½ tablespoon kosher salt

2 cloves garlic, sliced

1 sprig of thyme

4 cups vegetable stock, divided

Roasted pearl onions, for garnish

Lemon thyme, chopped, for garnish

Lemon oil, for garnish

Guanciale, cooked, for garnish

Heat large sauté pan over medium-low heat until warm. Add grapeseed oil, parsnips, and salt. Slowly roast parsnips, stirring often until they begin to caramelize, then add garlic and thyme. Cook for 2 additional minutes.
Add half the vegetable stock to the pot and gently simmer parsnips until very tender. Add additional stock as needed.
Remove thyme sprig and transfer parsnips and cooking liquid to blender. Purée on low until smooth, then purée on high, adding more vegetable stock as needed until desired consistency is achieved. Adjust seasoning to taste.
Garnish with roasted pearl onions, lemon thyme, lemon oil, and crispy bits of guanciale.

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