Recipe: Cheddar and Parsnip Soup

from Dinners at the Moosewood Restaurant


  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 - 3 teaspoons caraway seeds
  • 5 medium parsnips, peeled and cubed
  • 3 medium potatoes, peeled and cubed
  • 3 cups water
  • 1/4 teaspoon ground feenel seeds
  • 3 cups sharp cheddar, grated
  • 3 cups milk

In a 3-quart saucepan, saute the onion with the salt in the oil on low heat until the onion becomes translucent, about 10 minutes.  Mix in the caraway seeds and parsnips.  Stir and simmer about 5 more minutes.

Add the potatoes and water.  Bring to a boil.  Simmer about 10 - 15 minutes, until the potatoes are tender and easily pierced with a fork.  Remove the soup from the heat.

Stir in the fennel and the cheese.  When the cheese has melted, add the milk.  Allow the soup to cool for about 10 minutes.  Puree in a blender of food processor.  Gently reheat, being careful not to boil.  Serve hot.

Support our work by volunteering or making a donation.