Does anyone have a good recipe for parsnip soup?

Answer 1

Spiced Parsnip Soup

INGREDIENTS
2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 1/4 cups boiling water
1/2 cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

DIRECTIONS
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Answer 2

MEDIEVAL CREAMED TURNIP AND PARSNIP SOUP
1 cup peeled, fresh turnips, diced
1/2 cup scraped, fresh parsnips, diced
1 1/2 cups beef broth
1/2 cup coarsely ground almonds
1 cup heavy cream
3 egg yolks
1/2 tsp. salt
Juice of 1/2 lemon

Gently simmer the turnips and parsnips in the broth until the vegetables are soft, about 12 minutes.

Stir in the almonds and heat for 3 minutes.

Mix the yolks and salt with the cream; add the lemon juice; pour 1/2 cup hot soup into egg mixture,
stirring well. Then slowly pour this mixture into the soup. Stir well.

Heat 2 or 3 minutes, stirring and serve warm.


Parsnip and Chestnut Soup

The sweet nutty flavor of parsnips is a natural with
chestnuts in this rich and velvety soup.


1 tablespoon walnut oil or cooking oil
1-1/2 pound parsnips, peeled and chopped (about 5
cups)
2-1/2 cups shelled roasted chestnuts or one
15-ounce can whole chestnuts, drained
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic
1/8 teaspoon white pepper
3 14-1/2 ounce cans reduced-sodium vegetable broth

2 sprigs fresh marjoram
Nondairy sour cream (optional)
Fresh chives or edible flowers (optional)



1. In a large saucepan heat oil. Add parsnips,
chestnuts, onion, garlic, and pepper. Cook, covered,
10 minutes or until parsnips are tender, stirring
often. Add broth and bring to boiling; reduce heat.
Simmer, uncovered, for 20 minutes. Add marjoram; cook
for 10 minutes more. Remove marjoram and discard. Cool
soup.
2. Place one-third of mixture in a blender container.
Cover; blend until smooth.* Return mixture to new
saucepan. Repeat with remaining soup. Strain soup
through a

*Note: When blending heated mixtures, fill blender
container only one-third full. Cover tightly, leaving
center slightly open to vent hot air; cover blender
with a clean towel while operating.

Answer 3

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 4

I haven't touched a parsnip since my grandmother made me gag one down when I was a kid. Are you serious about this? Parsnip soup? What is happening to this world!!!!!!

Answer 5

Try the following

Roast parsnip soup
1 tbsp olive oil
knob of butter
1 parsnip, peeled and chopped
1 clove garlic, peeled and chopped
a few thyme leaves
a few rosemary stalks
1 tbsp honey
salt and freshly ground black pepper
55ml/2fl oz double cream
splash of hot chicken stock
For the croutons
1-2 tbsp olive oil
2-3 slices of bread, cubed
salt and freshly ground black pepper
few rosemary stalks, chopped

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the olive oil and butter in a large ovenproof non-stick frying pan and sauté the parsnip for a few minutes.
3. Add the garlic, thyme, rosemary, honey and seasoning and continue to heat for a further 5-6 minutes.
4. Transfer to the oven and roast for 10-15 minutes.
5. To make the croutons, heat the oil in a frying pan and fry the bread with the seasoning and rosemary for a few minutes on each side until crisp and golden.
6. Remove the parsnips from the oven and place in a food processor with the cream. Blend until smooth, adding a splash of stock to thin.
7. Return the soup to a pan and warm through. Transfer to a serving bowl and top with the croutons. Serve at once.

Or Curried Parsnip and Apple Soup with Parsnip Crisps
1½ lb (700 g) young parsnips
1 medium Bramley apple (6oz/175g)
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
6 whole cardamom pods (seeds only)
1½ oz (40 g) butter
1 tablespoon groundnut oil
2 medium onions, chopped
2 cloves garlic, chopped
1 heaped teaspoon turmeric
1 heaped teaspoon ground ginger
2 pints (1.2 litres) good-flavoured vegetable or chicken stock (click here for recipe)
salt and freshly milled black pepper

For the parsnip crisps:
1 medium to large parsnip (10-12 oz/275-350 g)
6 tablespoons groundnut oil
salt

Begin by heating a small frying pan and dry roasting the coriander, cumin and cardamom seeds – this is to toast them and draw out their flavour. After 2-3 minutes they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar.

Next, heat the butter and oil in a saucepan until the butter begins to foam, then add the onions and gently soften for about 5 minutes before adding the garlic. Let that cook, along with the onions, for another 2 minutes, then add all the crushed spices, along with the turmeric and ginger, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 1 inch (2.5 cm) dice. Add the parsnips to the saucepan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for 1 hour without putting on a lid.

To make the parsnip crisps, peel the parsnip and then slice it into rounds as thinly as you possibly can, using a sharp knife. Now heat the oil in a 10 inch (25.5 cm) frying pan until it is very hot, almost smoking, then fry the parsnip slices in batches until they are golden brown, for about 2-3 minutes (they will not stay flat or colour evenly but will twist into lovely shapes). As they're cooked, remove them with a slotted spoon and spread them out on kitchen paper to drain. Sprinkle lightly with salt. (If you like, you can make these in advance, as they will stay crisp for a couple of hours.) When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then a sieve – or even just a sieve, squashing the ingredients through using the bowl of a ladle. After the soup has been puréed, return it to the saucepan, taste to check the seasoning, then, when you're ready to serve, re-heat very gently. While that's happening, peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes. Serve in hot soup bowls garnished with the parsnip crisps.


Or Honey-roasted parsnip soup
25g/1oz unsalted butter
500g/1lb 2oz parsnips, roughly chopped
½ onion, roughly chopped
1 carrot, roughly chopped
1 small clove of garlic, roughly chopped
1 tsp thyme leaves
1 small bay leaf
1 tbsp clear honey
1l/1¾pt chicken or vegetable stock
6tbsp dry cider
4tbsp double cream

Method
1. Preheat the oven to 220C/425F/Gas7. Heat the butter in an ovenproof casserole dish, add the parsnips and roast in the oven for about 25-30 minutes, until golden brown. Add the onion, carrot and garlic and continue cooking for a further 10 minutes, then mix in the herbs and honey. Cook for about 10 minutes until the vegetables have caramelized.
2. Now remove the dish from the oven, add the stock and bring it to the boil on top of the stove. Reduce the heat and simmer for 10 minutes. Add the cider then pour the soup into a blender and purée until smooth. Strain through a fine strainer, bring back to the boil, then remove from the heat, swirl in the cream and serve.