Ingredients for Soup:

Ingredients for Pesto​:

2 pounds of medium parsnips,
   peeled & cut into 1/2 inch pieces
1 Tablespoon olive oil
1/4 teaspoon salt & 1/4 teaspoon pepper
​4 cups of vegetable stock (more for thinner soup)

2 Tablespoons of walnuts, toasted
2 Tablespoons of finely chopped mixed fresh herbs
      (tarragon, parsley, etc.)
​2 Tablespoons of olive oil
1 teaspoon lemon juice 

Directions for Soup:

This soup is very easy to make.  Preheat the oven to 400 degrees.  In a large bowl, toss the parsnips with the olive oil and salt and pepper.  Arrange the parsnips in a single layer on a rimmed baking sheet and roast until tender tender and lightly caramelized , 22-25 minutes.  (To make clean up easier, use parchment paper or aluminum foil on the baking sheet.)  Let parsnips cool, then transfer to a blender.  Add stock, pureé until smooth.  Pour into saucepan, heat over medium heat until desired temperature.  Taste.  Then add more salt and pepper if necessary.  Drizzle with pesto

Directions for Pesto:

After walnuts are toasted, pulse them together with the herbs in a mini-processor until very finely chopped,  Add olive oil and lemon juice and pulse to combine.  Taste.  Season with salt and pepper and drizzle on soup.