Looking over the land from several thousand feet up, one cannot but be struck by the patchwork of vivid shades of green below. Or driving through the countryside, especially in Western Ireland, the hills practically glow when the sun peeks through breaks in the clouds. We’ve been experimenting with parsnips lately, and on a whim tossed a large bunch of chopped parsley into a simmering pot of parsnip soup. Parsnips are naturally sweet, as are leeks, which are also part of this soup. The crisp bitter of the parsley delivers contrast and balance to what might otherwise taste a little too one-dimensional. And the color! Such a beautiful, vibrant green. Perfect for St. Patrick’s Day, and a celebration of all things Irish. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes. Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.
