A Healthier Approach to Hanukkah

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Parsnip and Roasted Garlic Bisque
Serves 6 generously

Ingredients

8 medium parsnips, peeled and cut into 1-inch pieces
Olive oil
Kosher salt and freshly ground black pepper
1 head garlic
2 large leeks, light green parts only (save the dark green tops for stocks and the white parts for other uses), thinly sliced
2 teaspoons fresh thyme leaves
2 tablespoons fresh lemon juice
1/2 cup white wine, such as Sauvignon Blanc
4 to 5 cups chicken stock or vegetable stock
Crunchy herbed croutons
Thyme sprigs

Method

Preheat the oven to 300F. Lightly toss the parsnips with olive oil, salt and pepper to taste, lay them on a baking sheet. Roast the parsnip until they are caramelized and soft, about 45 minutes, depending on thickness.

Turn the oven up to 400F. Cut a half-inch off the non-root end of the head of garlic to expose the cloves. Place the garlic in a small baking dish or oven-proof ramekin and lightly sprinkle with salt and pepper. Lightly drizzle with olive oil and add enough water to come about 1-inch up the side of garlic. Cover the dish with foil, and roast until the garlic is lightly browned and soft enough to squeeze out of the skins, about 1 hour. Set aside to let the garlic cool.

Heat a large sauté pan over medium heat, and lightly coat the bottom of the pan with olive oil. Cook the leeks until they are very soft and translucent, about 20 minutes. Squeeze out the individual cloves of garlic from the roasted head.

Puree the roasted parsnips, garlic, leeks, thyme, lemon juice, wine, 4 cups of stock and salt and pepper to taste in batches in a food processor. Place the soup in a large saucepan and simmer for 30 minutes. (Thin with more stock if necessary.)

Serve soup in large bowls garnished with croutons and thyme sprigs.