Trouble With Toast

Recipe: Creamy parsnip soup | January 28, 2009

Day two of soup week involved an ingredient I’ve never used before: the parsnip.  Related to the carrot (but nutritionally richer), the parsnip never popped into my brain as a star ingredient until I saw this appealing recipe in my handy dandy “Good Food Fast” cookbook.  I was excited about potentially discovering another winter veggie that would bridge the gap between my favorite fall and spring flavors.

Sadly, the parsnip did not win me over.  While this soup was quite creamy and comforting, and while it certainly didn’t taste BAD, it really didn’t have any oomph.  Perhaps some garlic or herbs would have built another layer of flavor, or perhaps things would have been tastier if I had used an apple with a little more tartness, like a Granny Smith (I opted for Gala).  Who knows?  Until I figure out that missing link, though, parsnips and I will continue to be casual acquaintances instead of dear friends.

  • 2 tablespoons butter
  • 1 pound prepared leeks, sliced (2 cups)
  • 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
  • 2 apples, peeled, cored, and cut into 1-inch pieces
  • 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper

Heat butter in a large pot over medium heat. Cook, stirring,5 minutes. Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes. Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper.

parsnip-soup

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Posted in Recipes
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8 Comments »

  1. I would have tried some rosemary or sage in there. I bet it would have woken right up!

    Comment by briankainec — January 28, 2009 @ 3:49 pm

  2. I’d never had a parsnip until a couple days ago! Not bad at all. This sounds delish.

    Comment by LiLu — January 28, 2009 @ 6:17 pm

  3. Yum. I love soup, I am excited to see what others you make. Parsnip, hmmm. Never been a huge fan, but it looks lovely.

    Comment by Oxen Cox — January 28, 2009 @ 8:07 pm

  4. LiLu: It was okay, but not stellar. If I figure out how to MAKE it stellar, I’ll update you!

    OC: I’m a big soup fan, too, though I’ll have to remember for next time that crusty bread (or crackers) is a good thing to have in the house when soup is on the menu!

    Comment by bettyjoan — January 28, 2009 @ 8:24 pm

  5. Brian: Sorry, missed your comment! Sage would probably work really well, actually, though my first herbacious thought was thyme (it often is).

    Comment by bettyjoan — January 28, 2009 @ 8:35 pm

  6. Parsnips usually have to pair up with a more flamboyant veg to win you over because they are just so blah color-wise.

    And yet any mixed vegetable soup with parsnips is richer by their presence.

    Comment by barbara — January 29, 2009 @ 12:09 am

  7. Barbara, blah is exactly the right word to describe the color of a parsnip! It does provide a nice rich texture, so perhaps it just needs to be a supporting player rather than a star.

    Comment by bettyjoan — January 29, 2009 @ 12:49 pm

  8. I have parsnip soup on the boil as we speak and I add 1/2 a red chilli and coconut milk but I don’t use apples. Hope that helps.

    Comment by Colette — September 11, 2009 @ 9:45 am


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