PARSNIP SOUP

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

Ingredients:

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

Method:

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.