4 tablespoons unsalted butter
6 large parsnips (about 2 lbs.), peeled and roughly chopped
2 medium Yukon Gold potatoes, peeled and roughly chopped
2 medium yellow onions, peeled and roughly chopped
1 celery stalk, roughly chopped
3½ teaspoons salt
3½ quarts (14 cups) whole milk
2 tablespoons honey
2 tablespoons white wine vinegar
¾ cup cucumber, peeled, seeded and finely diced, for garnish
2 blood oranges, peeled and cut into supremes, for garnish (oranges can be substituted)
½ cup loosely packed fresh dill, roughly chopped, for garnish
1½ tablespoons caraway seeds, toasted and chopped, for garnish
2 teaspoons blood orange zest, for garnish (orange zest can be substituted)
1. In a large pot over medium heat, melt the butter. Add parsnips, potatoes, onions, celery and salt and cook, stirring occasionally, until the vegetables are cooked halfway, about 10 minutes. If the vegetables are browning too quickly, reduce the heat and add a ½ cup of water.
2. Add the milk and honey and bring to a boil. Lower the heat and cook until the vegetables are tender, about 20 minutes. Stir in the vinegar.
3. Transfer the soup to a blender and blend in batches until puréed. Pass the soup through a sieve, discarding any solids.
4. Divide the soup between 6 bowls and top each serving with some of the cucumber, toasted caraway, orange, zest and dill.