Parsnip and Spinach Chowder

What have we been doing with all the excellent organic parsnips we've been buying at the Finley Farms stall at the Hollywood Farmers Market?

Well, mainly they go into vegetable stock to fill my freezer for the next 10 parsnip-free months.

But yesterday I cooked a few of them into this sweet creamy soup that was soothing on a cool end-of-holiday evening. I made it after reading Darra Goldstein's book The Vegetarian Hearth, which has beautiful pictures and some yummy recipes, including this one. Highly recommended.

Parsnip and Spinach Chowder
1 onion, peeled and diced

1 small clove garlic, peeled and minced

2 tbsp unsalted butter

1 lb parsnips, peeled and cut into ¾ inch cubes

1 lb potatoes, peeled and cut into ¾ inch cubes

4 cups water

¾ tsp salt

2 cups tightly packed spinach, washed and tough stems removed

2 cups milk

white pepper

dash of cayenne

2 scallions, finely chopped

1 tbsp minced parsley

1 tbsp minced dill

Sauté onion and garlic in butter until soft, 8-10 minutes. Add parsnips and potatoes, stir, cook 3 minutes. Add water and salt. Simmer, covered, until tender, 20-30 minutes.

Add milk, pepper, cayenne, scallions, spinach and parsley. Simmer 10 minutes. Don't let it boil. Stir in dill just before serving.

Serves 6-8