Spinach Parsnip Soup with Brie
Vibrant and warming, this pureed soup gets its silky body and creaminess from melted brie.
- PARSNIP CHIPS:
- 1 medium parsnip peeled and very thinly sliced into coins on a mandoline
- Extra-virgin olive oil for frying
- Flaky sea salt for sprinkling
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic chopped
- 1 onion chopped
- 3 medium parsnips peeled and chopped (about 3 cups)
- 5 cups chicken stock
- 1 bunch spinach tough stems trimmed (about 5 cups)
- 1¼ teaspoons kosher salt
- Freshly ground black pepper to taste
- 8 ounces brie rind removed, cut into 1-inch pieces
- PARSNIP CHIPS:
- Line a plate with paper towels and place near stove. Fill a small skillet with a ¼-inch of oil. Heat over medium until oil is just smoking. Cook parsnip slices, a handful at a time, until golden and crispy. Don’t overcrowd skillet. Transfer to prepared plate with a slotted spoon. Sprinkle with sea salt. Repeat with remaining parsnips.
- Heat oil in a large pot or Dutch oven over medium heat. Add garlic and onion and cook, stirring, until translucent, about 6 minutes. Add parsnips and cook until they begin to soften, about 6 minutes. Add chicken stock and bring to a simmer. Gently simmer, partially covered, for 20 minutes.
- Add spinach, salt, and a few grinds of black pepper to the soup. Add brie, a few pieces at a time, stirring after each addition. Cool slightly. Don’t worry if cheese hasn’t fully melted or if mixture looks broken.
- Transfer to a blender and puree until totally smooth. Taste and adjust seasoning. If serving immediately, reheat until steaming and serve with a handful of parsnip chips sprinkled on top. (Or transfer to an airtight container and refrigerate for up to 1 week, then reheat to serve.)
You can make this soup ahead of time and reheat it, but make the parsnip chips just before serving. Take care not to overcrowd the pan, and fry only a handful of chips at a time—otherwise, the oil’s temperature will drop too steeply and the chips won’t crisp properly.