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[Deleted User]
Posts: 0 Newbie
Wondered if anyone has an economical parsnip soup recipe they'd like to share? I have 1kg of value parsnips that I'd like to use up. The only recipes I can find have either cream or cheese in them - would like to avoid dairy, generally, if I can.
Thanks!
Thanks!
0
Comments
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I can't claim authorship - that honour belongs to that doyenne of OldStyle, JackieO.
But I have the recipe to hand, and can copy'n'paste it for you.
If you have some apples (any sort is fine) this works, I've tried it. This is literally how JackieO posted it when I asked her for it.:o
HTH.
JackieO's Parsnip and Apple Soup
2 large bramley cooking apples (I have used eating apples when then have started to go a bit wrinkly )
4-5 parsnips
2 veg stock cubes
Crumble up stock cubes to a powder add two-to-three litres of water .
Peel and chop to oxo-sized cubes the parsnips, and throw them in the pan.
Cook to a simmer until just starting to soften.
Peel and chop apples and chuck them in on top, cook until all is soft and you can stick a knife through them.
Whizz up in a food mixer or blender and portion up.
Its beautiful and easy peasy to make
I sometimes add a teaspoon of ground cinnamon or nutmeg to spice it up a bit .If your dog thinks you're the best, don't seek a second opinion.;)0 -
Or if you like it a bit spicy, finely chop an onion, soften in a drop of oil, add curry powder, add chopped parsnips, sweat them till soft. Add stock, bring to boil, when parsnips are cooked through, blend till smooth0
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Yes, this what I do, and I love it - sometimes if I have some fresh ginger, I add it instead of curry powder. Personally I also add a teaspoon of lemon juice which I think 'brightens' it.
When I serve it, I put creme fraiche on the table - everyone can swirl in their own.0 -
:o:o:o Blimey I have never been called a doyenne before :rotfl::rotfl::rotfl:Lots of other things though 
JackieO xx0 -
Or if you like it a bit spicy, finely chop an onion, soften in a drop of oil, add curry powder, add chopped parsnips, sweat them till soft. Add stock, bring to boil, when parsnips are cooked through, blend till smooth
Thanks a lot - decided to try this (I also used some butter with the oil) and the result was DELICIOUS. Will definitely do it again :T0 -
I can't claim authorship - that honour belongs to that doyenne of OldStyle, JackieO.
But I have the recipe to hand, and can copy'n'paste it for you.
If you have some apples (any sort is fine) this works, I've tried it. This is literally how JackieO posted it when I asked her for it.:o
HTH.
JackieO's Parsnip and Apple Soup
2 large bramley cooking apples (I have used eating apples when then have started to go a bit wrinkly )
4-5 parsnips
2 veg stock cubes
Crumble up stock cubes to a powder add two-to-three litres of water .
Peel and chop to oxo-sized cubes the parsnips, and throw them in the pan.
Cook to a simmer until just starting to soften.
Peel and chop apples and chuck them in on top, cook until all is soft and you can stick a knife through them.
Whizz up in a food mixer or blender and portion up.
Its beautiful and easy peasy to make
I sometimes add a teaspoon of ground cinnamon or nutmeg to spice it up a bit .
This solves my other problem - what to do with a glut of apples. Thank you!0 -
Add a couple of carrots and a pinch of cumin. I love parsnip soup!0
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Thanks a lot - decided to try this (I also used some butter with the oil) and the result was DELICIOUS. Will definitely do it again :T
Tbh I only ever sweat down in butter. Extravagent but tastes so much better. When whizzed up I might add a dollop of creme freche or butter or cream
To really posh it up, make a few parsnip chips to scatter on top0 -
500g parsnips peeled and chopped
1 onion chopped
2 stock cubes dissolved in 700mls water
150mls soya milk
1tsp curry powder
1tsp oil
fry parsnips and onion for 10 minutes without browning in the oil
stir in curry powder cook for a further minute
then add milk and water and cook to parsnips soft
blend and add more boiling water if too thick.
It freezes well and I save the parsnip peelings and dry bake in the oven to serve along side the soup sprinkle a little salt on them.Sealed pot challenge member 4370 -
Same as JackieO but with a little cumin or curry powder to taste. It is also nice with a little sage with a few fried sage leaves on top. It is so cheap and versatile you can try different combinations of herbs.
If it is too thick, slacken it down with some milkBlessed are the cracked for they are the ones that let in the light
C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
Not Buying it 2015!0
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