PARSNIP SOUP WITH PARSLEY CREAM
Give vegetarian food the Michelin-star touch with this rich and velvety soup from MasterChef judge Monica Galetti
Provided by Good Food team
Categories Lunch, Soup
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan and fry the onion until soft but not coloured. Stir in the parsnips, bay leaves, milk and stock, bring to the boil and simmer gently until the parsnip is very soft. Remove the bay leaves and drain off, but reserve, the liquid. Whizz the parsnips in a blender, adding a little of the cooking liquid at a time until smooth. Keep adding liquid until you reach a lovely soup consistency that's not too thick.
- For the parsley purée and cream, blanch the parsley in boiling salted water for 30 secs, then refresh in ice water - this keeps the green colour. Repeat this twice. Bring the double cream to the boil. Squeeze out any water from the parsley, then whizz in a clean blender, slowly adding the hot cream until it's as smooth as you can get it. Cool. Fold a little of the parsley purée through the whipped cream until nice and green. Season and chill. Keep the remaining purée for serving.
- For the garnish, blanch the parsnip cubes in boiling water for 2 mins, then drain. Heat the olive oil in a pan, and fry the cubes until golden. Keep warm.
- To serve, reheat the parsnip soup and season to taste. Place a little of the parsley purée into each of 6 shallow soup bowls, followed by the soup, a spoonful of the parsley whipped cream and some fried parsnip cubes.
Nutrition Facts : Calories 393 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.32 milligram of sodium
CREAMY PARSNIP SOUP
This rich and creamy soup is perfect for chilly nights.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). 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. Serve with Leek Garnish.
- To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
CREAM OF PARSNIP SOUP
An easy and quick recipe. It's a delicious soup for cold days. Garnish fresh herbs if you like (chervil, parsley, and/or chives are nice).
Provided by Lili-So
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.
- Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.
- Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 35.4 g, Cholesterol 30.9 mg, Fat 10.2 g, Fiber 8.1 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 1293.6 mg, Sugar 13.5 g
PARSNIP SOUP WITH CORIANDER AND PARSLEY
"Parsnips have a grassy flavor that makes me think of Easter," says Alex.
Provided by Alex Guarnaschelli
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 56
Steps:
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
PARSNIP-LEEK SOUP WITH LUMP CRAB
Provided by Robin Schempp
Categories Soup/Stew Low Cal Low Sodium Dinner Lunch Crab Leek Parsnip Fall Healthy Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In a medium roasting pan, toss parsnips with oil. Roast, covered with foil, 20 minutes. Add leeks and leaves of 2 thyme sprigs; toss to coat with oil; splash with wine. Roast, covered with same foil, stirring occasionally, until vegetables are soft, 30 minutes. Discard any burned bits. In a large pot, bring veggies and 2 cups stock to a boil; reduce heat; simmer 10 minutes; let cool slightly. In a food processor, blend soup on low until smooth. Return blended soup to pot; add cream, if desired. Bring soup to a very low simmer; season with salt and black pepper; add remaining 1 cup stock to reach desired thickness (crabmeat should be able to sit on top). In a bowl right before serving, microwave juice, butter and leaves of remaining 2 thyme sprigs until butter melts, about 20 seconds; stir. Toss crabmeat in lemon-butter mixture. Pour soup into 8 demitasse cups; top each with 1 1/2 teaspoons crab. DO AHEAD: You can roast the parsnips and leeks one or two days before your bash; just cover (so the veggies don't dry out) and refrigerate until you're ready to finish the soup.
CARROT AND RED LENTIL SOUP WITH PARSLEY CREAM
Easy, simple but comforting, and delicious, this soup is just right for either family or company. If you wish to skip the garnish, just top with croutons. Enjoy.
Provided by Anna P.
Categories Lentil
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes.
- Add stock and lentils; bring to boil.
- Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes.
- With immersion blender or in batches in blender, puree soup; return to simmer.
- Season with lemon juice and salt.
- Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl.
- Mix in sour cream and cayenne pepper.
- Ladle soup into bowls.
- Garnish with dollop of Parsley cream.
Nutrition Facts : Calories 452.9, Fat 16.5, SaturatedFat 4.8, Cholesterol 19.2, Sodium 732.1, Carbohydrate 55.1, Fiber 8.6, Sugar 11.3, Protein 23.3
PARSNIP AND POTATO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
- Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
- Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.
CREAMY PARSNIP SOUP
Steps:
- Spray the bottom of a large saucepan about 7 to 8 times. Turn the heat on high underneath, then when the oil starts to bubble, turn the heat lower.
- Add the onion and garlic. Sauté, stirring constantly for about 6 minutes until soft, but not burnt, or you will taint the taste of the soup.
- Add the parsnips and dried thyme and stir in well. Then add potato and again stir well for a further minute.
- Add the stock, bring the mixture to the boil and simmer for about 30 minutes until the vegetables are soft then remove from the heat.
- Either using a stick blender or an upright blender, blitz the soup to a pulp and return it to the saucepan.
- Heat gently, add the chilli powder, stir in the soft cheese until combined then season to taste with the salt and pepper.
- Serve garnished with the freshly chopped parsley.
Nutrition Facts : Calories 148 kcal, Carbohydrate 29 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 710 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
CREAM OF PARSNIP SOUP
Got this out of the L.A. Times 2002. I've always wanted to try new vegies but been afraid to put my toe in with regard to parsnips..until now!
Provided by TishT
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Working lightly, peel the parsnips and cut off the bottoms and tops. Continuing to use the vegetable peeler, cut away and save the rest of the parsnip down to its woody core, catching the thin slices in a wide soup pot. The color of the vegetable will change from creamy white to ivory when you get to the core. Discard the cores.
- Add the butter, onion, potato and salt to the parsnip in the soup pot along with one-third to one-half cup of the water. Place the pot over low to medium-low heat, cover it tightly and cook slowly, "sweating" the vegetables until they begin to become tender, about 20 to 25 minutes. Stir from time to time to keep the vegetables from sticking and scorching.
- Add the tarragon and parsley and continue to sweat the vegetables another 5 minutes. Add the remainder of the water, increase the heat to medium and cook uncovered until the vegetables are completely tender, about 15 minutes.
- Remove the tarragon and parsley sprigs and, using a slotted spoon, transfer as much as you can of the solids from the soup pot into a blender. With the lid of the blender removed (cover the top with a paper towel), pulse the blender to chop the vegetables. If necessary, add a little water or cooking broth.
- After the vegetables are chopped, turn the blender on the lowest speed and gradually work your way up to the highest. When you start pureeing the vegetables, they'll jump up the sides but then they'll subside and remain at much the same level no matter the speed of the blender. With the motor running, add the rest of the liquid and any vegetables left over and puree until completely smooth.
- Wipe out the pot to remove any bits of vegetable and then pour the pureed soup back into it. Heat through over low heat and taste and correct the salt.
- Beat the sour cream with a spoon to soften it.
- Divide the soup among 4 warmed soup bowls and dribble in a bit of sour cream in a decorative pattern.
Nutrition Facts : Calories 179.2, Fat 6.1, SaturatedFat 3.6, Cholesterol 15.1, Sodium 637.5, Carbohydrate 30.3, Fiber 6.7, Sugar 7.4, Protein 2.6
PARSNIP SOUP
Creamy parsnip soup with creme fraiche, toasted almonds and freshly ground pepper. A real autumn dish with full focus on the delicate flavours of parsnip. The soup is made of few ingredients and is really easy to make. It takes 30-60 minutes to make the soup but most of the time, the soup doesn't need any attention. Parsnip soup can be made ahead time e.g. the day before you need it. Store the soup in the fridge and warm it through gently before serving. This parsnip soup is served with sour cream and almonds but vary it any way you like. Try serving it with small pieces of bacon and chives or a piece of steamed white fish and chervil. If you don't grow your own parsnips or know what to look for, it can be hard to tell the diffence between parsnip and parsley root. To learn more about parsnip and parsley root click here.
Provided by Food and Garden
Categories Soups, Vegetarian
Time 1h
Yield 12
Number Of Ingredients 0
Steps:
- Heat a pan on medium heat and sweat the onion in butter or olive oil for 5 minutes until translucent.
- Cut the parsnips into smaller chunks. Put the chunks into the pan and sweat for another 5 minutes. Add the vinegar and let it almost evaporate.
- Pour the chicken or vegetable stock into the pan and bring it to the boil. Simmer until the chunks of parsnips are cooked through. It will take approximately 20-40 minutes, depending on size.
- Blend the soup and pour it into a clean pan. If you want the soup really smooth, sieve the soup to avoid any chunks of parsnip. Season with salt.
- Serve the soup in hot bowls with a spoonful of creme fraiche or sour cream, some toasted almonds and a bit of freshly ground pepper.
Nutrition Facts : Calories Array
POTATO PARSNIP AND LEEK SOUP
Potato Parsnip and Leek soup is a savory blend of hearty root vegetables and delicious leeks! It is the perfect winter soup to enjoy on a chilly day. This recipe is completely gluten-free and dairy-free. It is easily customizable and can be made vegan!
Provided by Capri Lilly
Categories Dinner Lunch Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
- In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
- Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
- Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
- Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
- Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!
Nutrition Facts : Calories 231 kcal, ServingSize 1 serving
PARSNIP AND APPLE SOUP
Categories Soup/Stew Potato Appetizer Apple Leek Parsnip Fall Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 cups
Number Of Ingredients 13
Steps:
- Make soup:
- Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
- Make fried parsnip:
- In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
- Serve soup topped with fried parsnip.
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