Maple Parsnip Soup Recipe

I can’t tell you why, but it’s legendary,” writes Montreal-based chef Laurent Dagenais in his cookbook Always Hungry! We can attest that the syrup brings out the natural sweetness of the root vegetable, and while the resulting soup is delicious on its own, a handful of homemade garlic-thyme croutons and a drizzle of olive oil take it over the top.

For the soup:

2 Tbsp. unsalted butter

2 Tbsp. olive oil, plus more for drizzling

6 large parsnips (about 5 lb.), peeled and cut into ½-in. pieces

1 small onion, thinly sliced

3 Tbsp. maple syrup

2 Tbsp. coarsely chopped rosemary leaves

½ tsp. coarsely chopped thyme leaves, plus whole sprigs for garnish

¾ cup dry white wine

4 cups vegetable stock, plus more if needed

1 cup heavy cream

For the croutons:

1 Tbsp. unsalted butter

1 Tbsp. olive oil

¼ tsp. coarsely chopped thyme leaves

2 garlic cloves, crushed

½ small baguette (about 4 oz.), cut into 1-in. cubes (about 2 cups)

Instructions

Make the soup: To a large pot over high heat, add the butter and olive oil. When it’s hot and shimmering, add the parsnips and cook, stirring occasionally, until nicely browned in spots, 6–8 minutes. Turn the heat to medium, add the garlic, leek, and onion, and cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.

Stir in the maple syrup, rosemary, and thyme. Add the wine and cook, scraping up any browned bits, until reduced by half, 2–3 minutes. Add the stock, bring to a boil, and cook until the parsnips are tender, 20–25 minutes. Turn the heat to medium-low, stir in the cream, and simmer for 2 minutes.

Transfer the mixture to a blender or food processor and carefully purée, adjusting the consistency with more stock if needed (or purée in the pot using an immersion blender). Return to the pot, season to taste with salt and black pepper, and keep warm.

Make the croutons: To a medium skillet over medium-high heat, add the butter and olive oil. When it’s hot and shimmering, add the thyme, garlic, and bread and cook, stirring frequently, until crusty and golden, 5–6 minutes.

Divide the soup into bowls, garnish with the croutons and a thyme sprig, and drizzle with oil.