Recipe courtesy of The Fabulous Beekman Boys

Creamy Cauliflower and Parsnip Soup

The addition of rice to the mix here gives the soup its silky smooth texture once pureed. This can be made up to 2 weeks ahead and frozen.
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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 8 servings
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1 tablespoon unsalted butter

1 tablespoon vegetable oil

2 cloves garlic, thinly sliced

1 large onion, coarsely chopped

2 1/2 cups milk, plus more for thinning, if desired

2 tablespoons raw long-grain rice

3/4 teaspoon coarse salt

1/2 teaspoon dried marjoram or oregano

3 parsnips (12 ounces total), peeled and thinly sliced (2 cups)

1 head cauliflower (1 1/2 pounds), broken into florets (10 cups)

Snipped fresh chives, for garnish, optional


  1. Heat the butter and oil over low heat in a Dutch oven or large heavy-bottomed saucepan. Add the garlic and onions and cook, stirring frequently until the onions are soft and translucent, about 10 minutes.
  2. Add the milk, 1 cup water, the rice, salt, marjoram, parsnips and cauliflower. Bring to a boil, and then reduce to a simmer, cover and cook until the cauliflower and parsnips are tender and the rice is thoroughly cooked, about 15 minutes. (Don't be alarmed if the milk looks curdled, it will become creamy once pureed.)
  3. Working in batches, transfer the soup to a food processor and puree until smooth. For a thinner consistency, add more milk. Serve garnished with chives, if you like.