Fireman Bob's Dutch Oven Parsnip Soup my way.....

Bob Cooney


Here it is Sharon,

Parsnips my way....


EVERYBODY Enjoy!!!!!

★★★★★ 1 vote
6 to 8
20 Min
1 Hr 40 Min


2 1/2 lb
parsnips - peeled and cut into 1 1/2 inch pieces
6 large
carrots - peeled and cut into 1/2 inch pieces
2 large
celery root - peeled and cut into 1/2 inch pieces
2 large
turnips - peeled and cut into 1/2 inch pieces
2 large
sweet potato, peeled and cut into 1/2 inch pieces
2 lb
butternut squash - peeled and cut into 1/2 inch pieces
2 large
red onion - medium diced
2 large
fennel bulbs - medium diced
2 c
mushrooms - chopped - optional
1/2 c
extra virgin olive oil
1 1/2 c
heavy cream
1 Tbsp
course sea salt or to taste
1 Tbsp
fresh cracked black pepper or to taste
4 1/2 c
beef stock - divided
1 tsp
cumin - ground
1/2 c
butter, softened
1 c
1 tsp
red pepper flakes - crushed *** or to taste
3 Tbsp
parsley - chopped fine
3 Tbsp
chives - chopped fine
3 Tbsp
shallots - chopped fine
6 clove
garlic - chopped fine


1Heat oven to 400°F.
2In a large Dutch Oven, Combine the parsnips, carrots, celery, turnips, sweet potatoes, red onion, with the olive oil, cumin, garlic, red pepper flakes, salt, and pepper.

Place in oven and let cook for 10 minutes.
3Add 1/2 cup beef stock, cover Dutch Oven and roast, stirring once or twice, until the veggies are tender and the stock has been absorbed, About 20-45 minutes.
4Combine the butter with the horseradish, parsley, chives, shallots, and season with salt and pepper.

Place the horseradish butter-Herb mixture, and heavy cream in the roasted parsnips, carrots, celery, red onion, sweet potatoes, turnips, butternut squash, and stir.
5Pour remaining beef stock in and allow to cook for 6 minutes at a boil, then reduce to a simmer and cook till done.

A good crusty bread goes great with these....

Please NOTE:

The " Doneness " of this soup is to your liking !!!
6Enjoy !!!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Chinese