Roasted Garlic Parsnip Soup with Brown Butter Walnuts & Dates

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extra creamy roasted garlic parsnip soup with a brown butter walnut & date topping

yield: 4 large bowls or 6 smaller cups of soup


  • 2 heads of garlic, plus 4 cloves
  • 2 tbsp olive oil, plus a drizzle
  • 1 medium onion, thinly sliced
  • kosher salt
  • freshly cracked black pepper
  • ¼ cup apple cider vinegar
  • 1 ½ lbs parsnips, peeled + cubed ½”
  • 1 qt + 3 cups chicken (or vegetable) stock
  • 2 bay leaves
  • 1 small handful fresh thyme, tied in kitchen twine
  • ½ cup heavy cream
  • 6 tbsp butter, cubed
  • ¾ cup walnuts
  • ¼ cup chopped dates
  • 2 tbsp chopped fresh chives


  1. To roast the garlic (this can be done ahead of time) – preheat the oven to 400°F. Trim the top off of the head of garlic, leaving the root intact and exposing the tops of the garlic cloves. Place the garlic, cut-side up onto a piece of foil. Drizzle with olive oil. Fold the foil up and loosely pinch at the top. Roast for 1 hour. Cool slightly. Squeeze the head to pop the garlic cloves out.
  2. Heat a large, heavy-bottomed pot over medium heat. Add the olive oil. Once hot, add the onions. Cook for about 10 minutes or so, stirring often, until browned and tender. Season with a pinch of salt and black pepper.
  3. Stir in the apple cider vinegar. Cook for another minute. Add the parsnips and roasted garlic. Stir well, and then add the stock, bay leaves, and thyme. Season with salt and black pepper. Bring the soup to a boil. Reduce the heat to medium-low, and simmer for 30 minutes.
  4. Remove the bay and thyme. Stir in the heavy cream. Working in batches, ladle the soup into a blender and blend until smooth, at least 60 seconds. Season to taste.
  5. For the topping, thinly slice the remaining 4 garlic cloves paper thin. Heat a medium skillet over medium heat. Add the butter and let it melt. Add the garlic in an even layer. Allow the garlic to toast as the butter browns (watch carefully so neither burns). Turn the heat to low. Use a slotted spoon to transfer the garlic to a plate lined with paper towels. Stir in the walnuts and dates. Toast for about 2 minutes.
  6. Ladle the soup into bowls. Spoon the walnuts and dates onto the soup. Drizzle the brown butter over top. Finish with a sprinkle of chives and black pepper.