Recipe: Parsnip, Potato, and Spinach Chowder

from the book, The Vegetarian Hearth

Ingredients:

  • 1 medium onion, peeled and finely chopped
  • 1 small garlic clove, peeled and minced
  • 2 tablespoons unsalted butter
  • 4 medium parsnips, peeled and cut into 1 inch cubes
  • 2 large potatoes, peeled and cut into 1 inch cubes
  • 4 cups water
  • 1/4 teaspoon salt
  • 2 cups tightly packed fresh spinach
  • 2 cups milk
  • freshly ground white pepper
  • dash of cayenne
  • 2 scallions, finely chopped
  • 1 tablespoon minced parsley
  • 1 tablespoon minced fresh dill
Directions:
  • In a stockpot, saute the onion and garlic in the butter until soft, 8 - 10 minutes.
  • Add the parsnips and potatoes, stir to coat them, then continue to cook for 3 minutes.
  • Add the water and salt and simmer, covered, until the vegetables are tender, 20 - 30 minutes.
  • Wash the spinach thoroughly and remove any coarse stems.  Cut into thin strips.
  • Add the milk, pepper, cayenne, scallions,, spinach and parsley to the soup.  
  • Simmer 10 minute more.
  • Just before serving, stir in the dill.

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