Parsnip and Beet Soup with Dill Cream
6 C vegetable or chicken broth
1 lb. parsnips, cut into small cubes
6 beets, trimmed and scrubbed [sure, use some red and some yellow!]
1 large shallot, thinly sliced
3 whole cloves
3 whole peppercorns
3 tbsp. sugar
Salt and freshly ground pepper
1 C sour cream
1 green onion, finely chopped
2 tbsp. chopped fresh dill [or 2 tsp. dried]
Bring the broth to a boil in a large saucepan over high heat. Add the parsnips. Reduce the heat to low, cover, and simmer for 10 minutes, or until tender. Using a slotted spoon, remove the parsnips to a bowl.
Add the beets, shallot, cloves, and peppercorns to the simmering broth. Cover and simmer for 45 minutes, or until the beets are tender. Using a slotted spoon, remove the beets to the cutting board, reserving the liquid. When the beets are cool, slip off the skins. Cut into small cubes.
Strain the broth through a cheesecloth-lined sieve into a large bowl. Return the broth to the pot. Add the parsnips, beets, and sugar. Season to taste with salt and black pepper.
In a small bowl, combine the sour cream, green onion, and dill.
Ladle soup into 6 bowls and top each with a dollop of the sour cream mixture.