Wednesday, April 18, 2012


A-Z Soups
Parsnips have a slightly sweet quality, esteemed by many.  The exotic taste of this marvelously seasoned soup is lip-smacking good.  You'll cherish it and serve parsnip soup time and again . I’ve made different parsnip soups, this one is my preferred recipe.

If you like carrots you would like parsnips too. However, if you are not sure, do this: The first time, use 1 pound of carrots and 1 pound of parsnips. Either way, make this parsnip soup, because you deserve it.

From: Cooks Library Soups, Parragon Publishing, UK, 2003            

Parsnip Soup                       serves 4-6


2 teaspoons highest quality olive oil
1 large onion, chopped
1 large leek, sliced

1 ¾ pounds parsnips, peeled and sliced
2 carrots, peeled and sliced thinly
4 tablespoons grated fresh gingerroot (fresh ginger)
3 garlic cloves, peeled and minced
Grated zest of medium orange
6 cups water
Pinch of salt

Pepper to taste
Chopped chives or parsley for garnish


  1. Heat olive oil in a large saucepan over medium flame
  2. Add onion and leek – cook 5 minutes, stirring from time to time
  3. Put in the parsnips, carrots, ginger, garlic, orange zest, water and salt
  4. Reduce the heat, cover and simmer for about 40-45 minutes, stirring now and then
  5. Remove from stove and set aside to cool somewhat
  6. In electric blender or with stick blender puree soup, in batches if necessary
  7. Return soup to the saucepan and stir in the orange juice. Add a little more water or juice if too thick.
  8. Taste and adjust the salt and pepper
  9. Simmer for a few minutes to heat through.
  10. Ladle out into bowls and garnish.

Partner up with parsnips, they are good groceries to have in your vegetable bin, especially to make this parsnip soup.


Joyce said...

I love parsnip soup-my recipe calls for a dash of nutmeg which is yummy!

Lynn Proctor said...

i have never tried parsnips--but i do love carrots, more and more--looks amazing

Horst Peters said...

I don't think I'll try this one - I've never cared for either carrots or parsnips

The Hopeful Romantic said...

Want to hear something strange - I LOVE parsnips (especiall roasted) but carrots...not so much. In fact...not at all.

Leovi said...

Yes, a wonderful recipe. I love leeks.

cookingvarieties said...

hi anthony, many thanks for your visit, nice knowing you. i like this kind of soup, never tried parsnip before, for me, this is imported, thought they taste weird.. will try out. thanks and have a nice day.

Lynda R Young said...

I pretty much like anything with ginger in it so this sounds like a winning recipe.

Joanne said...

Mmm I really love parsnips and this soup sounds majorly delicious!

anthony stemke said...

JOYCE: Yes, nutmeg would be welcome with parsnip. Thanks.

LYNN PROCTOR: Please try it, if you're nervous, use more carrot at first.

HORST PETERS: What a shame,these root vegetables are so nutrient rich. Sorry man.

THE HOPEFUL ROMANTIC: I am surprised, I thought it would more likely be the other way around. I hope you enjoy this soup soon. Thanks.

LEOVI: Thank You Leovi.

COOKING VARIETIES: Ditto. Have a great day.

LYNDA R YOUNG: It is a winning recipe, I hope you WIP it ... er, I mean whip it up soon.

JOANNE: It is majorly, even general ly or major general ly delicious, Thank You for saying so.

Related Posts Plugin for WordPress, Blogger...