Recipe by Dan Clapson
Winter is all about staying warm and cozy and a big bowl of ‘comfort’ is always appreciated when it comes to dinner time. This soup will melt away any winter shivers in a few spoonfuls. Both pair perfectly with family, friends and an extra dash of the holiday spirit.
5 parsnips (peeled and ½” chopped, approx. 5 cups)
2 red potatoes (peeled and ½” chopped, approx. 2 ¼ cups)
1 tbsp salt
2 cloves garlic (minced)
1 yellow onion (diced)
5 cups chicken stock
1 cup heavy cream
2 tsp dried basil
1/2 cup dry white wine
2 tbsp fresh parsley (finely chopped)
2 cups fresh mussels
salt and pepper
jalapenos (thinly sliced, for garnish)
- Place chopped parsnips and potatoes in a large pot and fill ¾ full with water. Add salt to the pot and bring to a boil on medium-high heat. Let simmer until fork tender.
- While the root vegetables are cooking, melt the butter in a second large pot on medium-high heat. Add the garlic and onion and cook until softened, about 5 minutes.
- Transfer tender root vegetables to the second pot along with the stock, cream and basil. Using an immersion blender, puree until very smooth.
- Let soup come to a simmer, then reduce to medium heat and let cook for 20 minutes, stirring occasionally.
- Place the white wine and parsley in a medium pan and bring to a simmer. Add in the fresh mussels, cover and let cook until shells pop open, approximately 2-3 minutes. Remove from pan and set aside for now, discarding any mussels that do not open.
- Add the remaining cooking liquid from the pan into the soup pot. Season to taste with salt and pepper.
- To serve, ladle out the soup into bowls and top with cooked mussels and thinly sliced jalapenos.