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in the kitchen with: lotta jansdotter

by Grace Bonney

today’s in the kitchen with belongs to brooklyn-based designer (and new mom) lotta anderson of lotta jansdotter. lotta hardly needs an introduction but in case you’re unfamiliar with her incredible work, she’s the designer behind lotta jandsotter‘s collection of textiles and accessories (you can listen to my first podcast with her right here). she’s also the author of six (must-read) books. today she’s sharing the perfect winter recipe: parsnip soup. i’ve made similar soups and they’re a great way to take advantage of seasonal root vegetables and ingredients you may already have sitting around in your fridge. click here to view the full recipe or just click “read more below”.

also, in case you’re taken with that cute apron lotta’s wearing in the picture below, lotta has kindly offered d*s readers a 15% discount on their purchase. so if you’d like to pick up one of lotta’s tång aprons, just enter “soup” when you check out to pick up the discount. happy shopping!



Recipe: Lotta Anderson’s Parsnip Soup

What You’ll Need:

– 1 yellow onion (finely chopped)
– 1 pound of parsnips (peeled and cut into medium-sized chunks)
– 2 tablespoons of butter
– 2 apples (any kind will do but Lotta likes Fuji apples) peeled, cored and cut into med. chunks
– 1 (14.5 oz) can of chicken broth (or vegetable broth if you’re vegetarian)
– 3 cups of water
– 1/2 cup of half and half (you can also use heavy cream if you feel decadent)
-salt and black pepper, to taste

1. Heat the butter in a large pot and cook the onions for about 5 minutes. Stir often and make sure not to burn.

2. Add the parsnips, apples, broth and 3 cups of water. Bring to boil and then lower heat and let it simmer and cook until the parsnips are tender…approx. 20-30 minutes.

3. Puree the soup with a hand mixer (or in batches in a blender) until smooth.

4. Return to the pot and add the cream or half and half. Stir. If the soup is too thick you can dilute with a little water. Season with salt and pepper to taste.

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