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Books, Info & Recipes
2006
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Jessica Prentice, author "Full
Moon Feast" www.wisefoodways.com
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"Cream of Parsnip Soup": http://www.wisefoodways.com/recipes/parsnip.php
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Cream of Parsnip Soup
Parsnips are so underrated. They should be one of the stars
of winter cooking. They are absolutely delicious roasted,
mashed, or added to stews or potpies. My favorite way to
eat them is as a creamy soup...
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Ingredients:
2 tblspns butter or olive oil
2-3 leeks, sliced into rounds
3-4 small parsnips (or 1-2 large), cut into chunks
1-2 potatoes, cut into chunks
1 celery stalk or small parsley root, cut into pieces (or
include a parsley or lovage stem in the bouquet garni)
1 bouquet garni (an herb bundle tied with string) including
any or all of the following: a bay leaf, a sprig of thyme,
a sprig of sage, a sprig of parsley, a rosemary stem
Filtered water (or chicken stock)
1 cup half-and-half, cream, whole milk, yogurt, or buttermilk
(or ¾ cup cream or crème fraiche)
Salt and pepper to taste.
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Garnish: A dollop of crème fraiche, and/or Finely minced
rosemary, thyme, sage, or parsley leaves (or a combination
of these herbs); or a grating of nutmeg, or a grind of black
pepper
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Procedure: Heat the butter or oil in a medium-sized soup
pot. Add the leeks and sauté until soft. Add the parsnips,
potato, and celery or parsley root (if using) and add filtered
water (or stock) to cover the vegetables by about ¾ of an
inch. Add the bouquet garni and bring the pot to a boil.
Reduce heat and simmer until all is soft. Turn off the heat
and remove the bouquet garni. Puree the soup with an immersion
blender (or in a blender), adding the dairy, and a big pinch
of salt and pepper as you blend. Taste the soup and adjust
the seasonings. Serve in a shallow bowl with a dollop of
crème fraiche (or yogurt) and a sprinkling of herbs, nutmeg,
or pepper. |
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Show
002
Nov 4, 2006
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Show
001
Oct 7, 2006
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