1 1/2 cups peeled and chopped parsnips (from about 2 medium parsnips)
1 cup peeled and chopped onion
4 garlic cloves, peeled and chopped
6 cups peeled and chopped Yukon gold potatoes
1 tablespoon fresh rosemary, chopped
2 tsp. fresh thyme leaves
1 1/2 tsp. salt
3/4 tsp. black pepper
1/4 cup white wine
4 cups vegetable broth
1 bay leaf
3/4 cups sour cream
2-3 scallions, trimmed and thinly sliced
Red pepper flakes
Instructions
In a large stockpot over medium heat, warm the olive oil and butter. Add the parsnips, onion and garlic and cook, stirring occasionally, for 5 minutes. Add the potatoes, rosemary, thyme, salt and pepper and cook, stirring occasionally, for an additional 5 minutes.
Add the white wine and turn up the heat so it simmers, scraping up any browned bits from the bottom of the pot with a wooden spoon. Then stir in the vegetable broth and bay leaf. Cover the pot and bring the soup up to a boil. Then turn down the heat to maintain a simmer. Cook until the parsnips and potatoes are very soft, about 25-30 minutes. Then turn off the heat and allow the soup to cool slightly. Remove and discard the bay leaf.
Once the soup is cool enough to handle safely, purée it until it’s completely smooth using either a blender, an immersion blender or a food processor fitted with the blade attachment. You will most likely need to work in batches.
Return the puréed soup to your pot and re-warm it over medium heat. Add the sour cream and stir until it’s fully incorporated. Taste and adjust for salt and pepper, if necessary.
Ladle the warm soup into bowls. Top with sliced scallions and a sprinkle of red pepper flakes before serving. Enjoy immediately.
Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.