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,
, 2003 Parragon Publishing, UK
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
- Heat olive oil in a large saucepan over medium flame
- Add onion and leek – cook 5 minutes, stirring from time to time
- Put in the parsnips, carrots, ginger, garlic, orange zest, water and salt
- Reduce the heat, cover and simmer for about 40-45 minutes, stirring now and then
- Remove from stove and set aside to cool somewhat
- In electric blender or with stick blender puree soup, in batches if necessary
- Return soup to the saucepan and stir in the orange juice. Add a little more water or juice if too thick.
- Taste and adjust the salt and pepper
- Simmer for a few minutes to heat through.
- 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.