Parsnip soup recipe please

emg

I want to make spicy parsnip soup. I have hundreds of parsnips (free from my mum's allotment!), but no other veg (I have got a garlic bulb). I've got trillions of spices and I've got lots of different stock cubes and powders.

I had a look in the recipe index but not quite found what I want. I'm not brave enough to adapt recipes myself, does anyone have a foolproof recipe they can share? If it avoids me having to go out and buy more stuff then all the better!

SueRob_2

I add curry porder when I make parsnip soup.
Sue

squeaky

I've found the recipes that I've tried from the site in the link to be very good.

www.soupsong.com


There's also an older thread that might help:-

http://forums.moneysavingexpert.com/showthread.html?t=121326

emg

Thanks for those, especially the previous thread, i didnt find that on my little hunt through! Can I just leave out the things I dont have? Most of these recipes have onion, will it make a big difference if I dont have any?

squeaky

Yes, you can, though the soup might be a little bland. Extra herbs and seasonings would cover for that though.

pawpurrs

Curried Parsnip and Apple Soup with Parsnip Crisps

This is such a lovely soup. The sweetness of the parsnips is sharpened by the presence of the apple, and the subtle flavour of the spices comes through beautifully.

Serves 6
Ingredients
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


You will also need a large saucepan of about 6 pint (3.5 litre) capacity.


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.

I normally make mine without the apple, and dont bother with the crisps, its delicious.

Rikki

pawpurrs that sound delicious. I'm going to try that.

grownup1

Parsnip soup - fantastic. I've just discovered the joys of it, having been put off parsnips before by plain boiled ones. Our latest soup had turmeric in it, which gave a soft yellow colour and very subtle warmth. Must try the apple and parsnip too.

Murtle

Roasted parsnips are lovely, roast them and any left over you can also turn into roast parsnip soup

I like mgardners point though, parsnips aren't cheap, and I'm sure there are people who'd give their right arm for them!!

x x

emg

sorry, all cooked up now in a giant pot of soup! Thanks for all your help, I'm going to freeze portions to take to work for lunch (got to wean myself off buying jacket potatoes from the cafeteria).

Your idea of swapping is a good one. I will mention to my mum because maybe there are other people on her allotment or amongst her gardening friends who would be interested. (I have to say, I did ask her for lots cos I love parsnips but she keeps trying to give me sprouts - I'll be glad if she finds someone else to give those too!)