What's the best recipe for parsnip soup?

Answer 1

MAPLE PARSNIP SOUP

3 tablespoons butter (can use part olive oil)
Melt in a heavy-bottomed soup pot until beginning to brown.

• 1 pound / 500 g parsnips (chopped)
• 2 medium onions (chopped)
• 2 cloves garlic (minced)
Add and saute until onions are translucent but not brown.

• 6 cups / 1.5 L chicken or vegetable broth
• 1/4 teaspoon ground nutmeg
Add and bring to a simmer. Cook until parsnips are soft, 40 minutes.

• 1/2 cup / 125 ml evaporated milk
Add and remove from heat. Pour into blender and puree until velvety smooth.

• 1/3 cup / 75 ml maple syrup
• 2 tablespoons Dijon mustard (or more for a spicier taste)
• salt to taste
Stir in. Serve garnished with 3/4 cup / 175 ml toasted pine nuts or other nuts.

Answer 2

PARSNIP SOUP
Can be prepared in 45 minutes or less.
1/2 cup finely chopped onion
1 garlic clove, minced
1 teaspoon minced peeled gingerroot
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/8 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
3/4 pound parsnips (about 3), peeled and cut into 1/8- inch slices (about 2 cups)
2 cups chicken broth
freshly grated nutmeg to taste



In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened. Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Purée the soup in a blender and return to the pan. Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.

Makes about 3 cups, serving 2.

Answer 3

Parsnip and Apple Soup Irish

Ingredients

(6 servings)

1 tb Butter
1 lb Parsnips, thinly sliced
1 lb Apples, peeled/cored/sliced
1 Med. onion, chopped
2 ts Curry powder
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Cardamom
1 Large clove garlic, crushed
1 1/4 l Beef or chicken stock
150 ml Cream
Salt and pepper
Chopped chives or parsley


Instructions

Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let them color. Add the curry powder, the spices and garlic; cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for about half an hour, or until the parsnips are quite soft. Taste for seasoning. Sive or liquidize, and if it seems too thick, dilute with a little stock or water. Add the cream and reheat, but do not let it boil. Serve garnished with chopped chives or parsley.

Answer 4

Cream of Parsnip Soup

So creamy, and not a bit of cream or milk in this. The creaminess comes totally from the parsnips.




2 lbs parsnips
2 tablespoons butter
1 cup chopped onions
8 cups vegetable stock
1/8 teaspoon allspice
8 slices bacon


Fry bacon until crisp.
Crumble and set aside.
Heat oven to 400F.
Put parsnips on a cookie sheet in a single layer.
Roast until brown, turning occasionally, 25-30 minutes.
Melt butter on medium heat.
Saute onion until it begins to brown, about 5 minutes.
Add parsnips.
Saute 5 minutes.
Add stock.
Bring to a boil.
Boil until parsnips are tender, about 5 minutes.
Let mixture cool a bit.
Put in blender in batches and puree until smooth.
Pour back into pot.
Stir in the allspice, and salt and pepper, if desired.
Top with the bacon.

Answer 5

CREAM OF PARSNIP SOUP

1 lg. onion
1 c. water
2 c. cooked parsnips
7 c. milk
6 tbsp. butter
4 1/2 tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika

Mince the onion and boil until tender in the water. Puree the cooked parsnips and onions by forcing them through a sieve. Scald the milk in a deep kettle. Add the pureed vegetables. Blend the butter and flour and stir into the soup, continuing to stir over low heat until the mixture is smooth and slightly thickened. Sprinkle with salt, pepper and paprika and serve immediately. Serves 8.

Answer 6

Cream of Parsnip Soup with Potato Crisps and Bacon
3 tablespoons butter
2 cups chopped onions
1 cup chopped celery
Salt
Freshly ground black pepper
1 bay leaf
1 teaspoon chopped garlic
10 cups chicken stock
3 pounds parsnips, peeled and diced
1/4 to 1/2 cup heavy cream
6 ounces raw bacon, chopped
1/2 pound new potatoes, thinly sliced and soaking in cold water
1 tablespoon chopped chives

Preheat the oven to 400 degrees F.
Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Saute until the vegetables are soft, about 4 minutes. Add the bay leaf and garlic.

Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 1 hour. Remove soup from heat and allow to cool a little. Discard bay leaf.

Using a hand-held blender, carefully puree soup until smooth. Stir in cream. Season with salt and pepper.

In a small saute pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Fry the potatoes in bacon fat until crispy and brown, about 3 to 4 minutes. Transfer potatoes to paper towel lined plate when done. Season with salt.

Garnish with the crispy potatoes, bacon and chives.
Enjoy!!!
:)

Answer 7

The one that says "substitute carrots for the parsnips". Oh, OK, so I'm not a fan of that particular vegetable. Try this site, it has lots of recipes.

Answer 8

parsnips, ham, leeks, vegetable stock. simmer lightly for 10 minutes. i reserve all rights to this recipe and must be paid 60% of any earnings made from it

Answer 9

lots of parsnips and lots of soup

Answer 10

parsnip