Broccoli And Parsnip Soup Recipe 365

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BROCCOLI AND PARSNIP SOUP



Broccoli and Parsnip Soup image

Categories     Soup/Stew     Blender     Lunch     Broccoli     Parsnip     Winter     Simmer     Gourmet

Number Of Ingredients 13

1 pound of broccoli
6 cups water
1 1/2 teaspoons salt, or to taste
3 fresh parsley sprigs
3 fresh thyme sprigs or 1/4 teaspoon dried thyme, crumbled
1 Turkish or 1/2 California bay leaf
1/2 pound parsnips, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
1 cup chopped onion (1 medium)
1 cup low-sodium chicken broth
1/4 teaspoon black pepper, or to taste
1/8 teaspoon freshly grated nutmeg, or to taste
Special Equipment
cheesecloth; kitchen string

Steps:

  • Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slices. Cut remaining broccoli into 2-inch-wide florets.
  • Bring water to a boil in a 4-quart heavy pot, then add broccoli and 1 teaspoon salt and boil, uncovered, until broccoli is just tender, about 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving cooking water in pot, then drain broccoli.
  • Wrap parsley, thyme, and bay leaf in a small square of cheesecloth and tie into a bundle to make a bouquet garni. Add to reserved cooking water along with parsnips, onion, and chicken broth and simmer, covered, until parsnips are very tender, 25 to 30 minutes.
  • Discard bouquet garni and reserve 1 cup cooking liquid, then purée remaining soup with broccoli, in batches if necessary, in a blender until smooth (use caution when blending hot liquids). Transfer puréed soup to another pot and thin to desired consistency with reserved cooking liquid. Stir in pepper, nutmeg, and remaining 1/2 teaspoon salt (or to taste) and bring to a simmer over moderate heat, stirring occasionally.

PARSNIP & BROCCOLI SOUP



Parsnip & Broccoli Soup image

I love soup. Nothing in this to feel guilty about - and it feels so gourmet. Even better? Just a handful of ingredients. Enjoy!

Provided by MechanicalJen

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 onion, chopped
10 1/2 ounces parsnips, peeled and chopped
3 1/2 cups vegetable stock
10 1/2 ounces broccoli
pepper
1/3 cup corn
1 ounce blue cheese, such as st agur or 1 ounce Roquefort cheese
cooking spray

Steps:

  • Spray large pan and heat. Saute parsnips and onion for 5 minutes, stirring frequently.
  • Add the stock and bring to a boil. Cover and reduce heat to a simmer. Cook for 10 minutes.
  • Meanwhile, trim broccoli and cut into small florets. Add to pan and cook for 5 to 8 minutes, until veggies are tender.
  • Let cool slightly and puree with food processor. Season with pepper to taste, add the corn and bleu cheese.
  • Heat gently for about 5 minutes until corn is tender and cheese has melted.

SPICED PARSNIP SOUP



Spiced Parsnip Soup image

Like soup? Want a winter warmer? Comfort food that is quick easy and filling? Love the taste of the good ole underated parsnip? If you answered yes to all 4 questions...... then this is the soup for you!

Provided by Tisme

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

olive oil
1 parsnip, peeled, chopped
1 small onion, chopped
1 garlic clove, finely chopped
1/2 teaspoon ground nutmeg
1 teaspoon coriander seed
1/2 teaspoon ground fennel
1/4 teaspoon ground ginger
1/4 cup white wine
1 1/2 cups chicken stock
2 tablespoons sour cream
chopped flat leaf parsley, to serve

Steps:

  • Heat a little oil in a saucepan add onions and garlic, Heat through until onions are tender and transparent in colour. Remove onions/garlic from the pan and set aside.
  • Add parsnip to the used saucepan amd cook, stirring occasionally until browned. (A little more oil may be needed in the pan).
  • Add the onion/garlic mix back to saucepan and add the spices, stir in well and cook for a further minute or until fragrant.
  • Add the wine amd stir until any brown deposits on the side or bottom of the pan are removed and mixed into the wine. (deglaze the pan) then add chicken stock. Simmer for 5 minutes or until parsnip is tender.
  • Add sour cream and using a stick blender or processor ~ process mix until the soup until smooth.
  • Season with salt and pepper (optional).
  • Serve sprinkled with parsley.

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