You think a half marathon is bad ...

Well, I agreed to road trip to Chicago last weekend to entertain the opportunity of No Chefs Allow as a radio show.  By Saturday morning, our departure morning, I was completely exhausted and overwhelmed by this agreement.  I was facing a piano lesson first, then a soccer game and then we were going to hit the road.  The soccer game got postponed, the laundry was completely dirty and I just didn't feel ready to take all three of our kids on a trip to Chicago without Chris.

I am usually up for a challenge, but on Saturday I thought the best idea was to cancel.  I texted Megan, 'Completely overwhelmed.  I don't think we can make it.'  She responds, 'Just get in the car.  Our future depends on it.'  So that's how all three kids ended up strapped in, the dirty laundry thrown in the trunk and the no-snack road trip began.  A half marathon was sounding like the better option.

In the end, it was worth it.  When we began discussions about how to approach the sample of the show we wanted to produce I was like a deer in headlights.  But then Jamie, the producer, asked what I would tell someone about a parsnip ... and the flood gates opened.  I've been Monday morning quarterbacking the entire experience ever since. (Not the road trip.  I'm blocking that out.)  Things I could have done to make it better.  Different uses of kitchen sounds to have going in the background.  How to introduce a caller.  Better one-liners.  Oh, the one-liners I should have used.

But the taping is over and it is what it is.  Click and Clack meets the parsnip.  I'd listen to it.  But regardless of that, we certainly cooked with it.

I only got one photo.  It's of the soup of which I highly recommend.  I highly recommend the bacon sausage too.  (Even if it requires an impromptu road trip to Chicago.)

Creamy Parsnip Soup
Heat about 2 tbsps butter in a large pot over medium heat.  Add about two leeks cleaned and sliced.  Cook these about five minutes until they are soft and then pull out a hefty scoop and reserve them in a bowl. 

I then added one can of chicken broth but you could probably skip that.  Add about a pound of parsnips, peeled and trimmed like carrots, and cut into one inch chunks.  Add two apples, I used granny smith, peeled and cut into chunks.  Add one potato peeled and cut into chucks.  There's a pattern going on here. 

Then cover it all up with water.  Bring to a boil and then reduce the heat to a simmer and partially cover it.  Simmer until the parsnips are tender.  If they are ... then the rest of it is too. 

You can use an immersion blender here to puree the soup ... but if you are cooking at Megan O'Connor's you will need to use the food processor.  If you are at Megan's, return the soup to the pot. 

Then my favorite part, add about two turns of the pot of heavy cream.  (Heavy cream makes me feel special.  As do leeks actually.)  Stir it in and then season with salt and pepper.  Then take the reserved leeks and saute them up with more butter until they are clearly brown.  Serving these on top the soup was key.  The smooth puree just needed a hint of texture.  Try it for Thanksgiving.  Megan's going to.