parsnip vichyssoise with violets

Oh, what a beautiful day! Spring cleaning all morning left me with a tidy spare room and a heap of odds and ends to take to the dump tomorrow. What a huge sense of satisfaction it is to finally get organized! I went searching for newts, but they seem to be hiding from me today - there are lots and lots of violets, though, so I thought I might decorate a springtime soup with their prettiness.

As I was pulling out the enormous leek I bought, then some potatoes, I spied one of the last bags of parsnips of the season, lurking in the vegetable drawer, so I thought I'd see what a parsnip vichyssoise would taste like. Ummmmm, that was a yes! The parsnips and leeks were sauteed in a little butter for a bit, which sweetened them much as caramelizing onions does. My first thought was how interesting it was, and my second was a wish for a nice slice of roasted pork - I think that would go beautifully with the soup. As it was, I had some lovely roasted tomatoes with basil breadcrumbs - a recipe I found on Karina's Kitchen.

I tasted it both warm and room temperature, and liked them both ways.

How to make Parsnip Vichyssoise:

1 cup cleaned, sliced white of leeks

1 T. unsalted butter

2 cups peeled, sliced parsnips

2 cups scrubbed potatoes, sliced

2 cups water

1 cup vegetable or chicken stock

pinch of thyme

1 cup milk

1 cup medium or heavy cream

1/2 cup finely minced chives

1/2 t. dried dill or 1 t. fresh, minced

salt and pepper to taste ( add at the end, after pureeing)

a few violet blossoms for garnish

Melt the butter in a skillet and add the leeks and parsnip slices. Saute for ten minutes , covered, then add the potatoes and water and chicken or vegetable stock.

Add the thyme and simmer until the vegetables are tender.

Using an immersion blender, or a regular blender, puree the soup.

Add the chives, milk, and cream, then the dill.

Stir well and taste carefully. It will need salt and pepper, but I do it slowly - adding salt, tasting, adding pepper, tasting. Better too little salt than too much!

Ladle into bowls and garnish with violet flowers, ( or chive flowers, if you have them).

Enjoy!

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