1 pound parsnips (about 6 medium), peeled and chopped
5 large shallots, chopped fine (about 1 cup)
3 leeks (white and pale green parts only), trimmed, halved lengthwise, chopped fine, washed well
1 celery rib, chopped (about 1/2 cup)
5 tablespoons unsalted butter
1/4 cup plus 1 tablespoon dry Sherry
4 1/2 cups water
3 tablespoons heavy cream,or to taste, if desired
3/4 cup Hazelnut Pesto
Garnish: chopped toasted hazelnuts if desired
In a 4-quart heavy kettle cook parsnips, shallots, leeks, and celery with salt and pepper to taste in butter over moderately high heat, stirring, until vegetables are browned, about 10 minutes. Add 1/4 cup Sherry and coil until liquid is evaporated. Stir in water and simmer, covered, about 20 minutes, or until vegetables are very soft.
Purée mixture in batches in a blender (use caution when blending hot liquids), transferring to a large saucepan. Stir in remaining tablespoon Sherry, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through.
Serve soup topped with a dollop of hazelnut pesto and garnished with a few hazelnuts.
The following pesto would be great on pasta (use about 3/4 cup for 1 pound pasta, thinning the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables.
1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned
2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried
2 large garlic cloves
3/4 cup olive oil
2 tablespoons hazelnut oil if desired
freshly ground black pepper
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.
Makes: about 1 1/2 cups
Source: Gourmet, January 1997
Prepared by: Lena for the February 2002 meeting