Beet and Parsnip Soup
- 6 cups vegetable or chicken stock
- 1 pound parsnips, peeled and cut into chunks
- 6 beets, trimmed and scrubbed clean
- 1 large shallot, thinly sliced
- 3 whole cloves
- 3 peppercorns
- salt and pepper to taste
Bring stock to a boil in a large saucepan. Add parsnips, reduce heat and simmer for 10 minutes or until parsnips are tender. Using a slotted spoon, remove parsnips to a bowl.Add beets, shallots, cloves and peppercorns to the simmering broth. Cover and simmer for 45 minutes or until the beets are tender. Using a slotted spoon, remove beets to a cutting board and allow to cool. Reserve the broth.
When the beets are cool enough to handle, slip off the skins and cut into cubes. Don't worry about uniformity as you will be pureeing the beets shortly. Strain the broth using a fine sieve or cheesecloth and return the broth to the saucepan over low heat. Add the parsnips and beets. Using a food processor and working in batches or using an immersion blender, puree the beets, parsnips and broth until smooth. Ladle into bowls and top each with a dollop of sour cream.