parsnip poem.

i want to tip toe, so silent, sit and stare at this poem of parsnips. the beauty that lies still. it yeilds & speaks to me a the same time.. to a deep piece in me & us perhaps....withered & worn, exhausted and yet still here, more present then people i talk to in the day to day...they inspire me... this was the last of the pickins' at the market last week... i picked every last one.. they are so small and at the end of their season... i am not quite sure why i chose a dungeness crab parsnip soup to make with the mamas in the RM kitchen last week but it was so incredible that i had to share it with you..unfortunately, no more photos to share of the soup b/c it was gone before i could grab my camera. it was described as a pillow, soft like a duvee, grounding and so gentle, it was a round soup in it's nature and rythymn... it really is worth your time. i found it here from the kitchn....

Parsnip & Crab Soup
serves 6-8

2 tablespoons olive oil
1 medium onion, chopped
1 leek, white part only, sliced into thin rings
1 medium russet potato, peeled and diced into 1/2-inch cubes
5-7 parsnips, peeled and chopped (i used all these little ones)
2 cloves garlic, chopped
2 teaspoons peeled, minced fresh ginger
1 teaspoon salt
3-5 cups water with 2 vegan repunzel cubes (ones with sea salt)
1/2 pound cooked lump crab meat
Chopped Italian parsley, mint, cilantro to garnish

In a 4-6 quart pot over medium flame, heat the olive oil. When glistening, sweat the onion, leek, potato, parsnips, garlic and ginger with the salt for a few minutes until onions are translucent, stirring occasionally, about 10 minutes.

Add the stock to cover, bring to a boil then lower heat to low and simmer for about 30 minutes. Add the crab meat and cook another 2-3 minutes. Taste for seasoning. Add more salt if needed and freshly ground black pepper.

For a smooth soup, blend using either an immersion blender or in batches in a blender, taking care not to overfill. For a more rustic soup, mash any large bits of potato with the back of a wooden spoon. Serve warm and garnish with chopped herbs.

Serve warm and garnish with chopped herbs.

we had it rustic style and it was beautiful. let me know how it goes & see you in the kitchenxxx