CREAMY PARSNIP AND CAULIFLOWER SOUP
This smooth and satisfying soup blends the flavors of cauliflower and parsnip with a hint of rosemary and chive.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot over medium heat. Add the onion, a large pinch of salt and a few grinds of pepper; cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Add the garlic, rosemary and nutmeg; cook until the garlic is softened, about 30 seconds more.
- Add the parsnips, cauliflower, broth and 2 cups water. Bring to a boil, reduce the heat to maintain a simmer, cover and simmer until the parsnips and cauliflower are tender, about 20 minutes. Cool 5 minutes.
- Carefully puree in batches in a blender until smooth, taking care not to fill the carafe more than half full per batch, or directly in the pot with an immersion blender. Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the half-and-half and adjust the seasoning with additional salt and pepper. Add a few splashes of hot water if the soup is too thick. Top with a piece of roasted cauliflower and roasted parsnip. Sprinkle with the chives.
CREAMY ROASTED PARSNIP SOUP
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
Provided by Alan Dorchak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
- Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
- Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g
CREAM OF PARSNIP SOUP
Make and share this Cream of Parsnip Soup recipe from Food.com.
Provided by cuisinebymae
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon until crisp.
- Crumble and set aside.
- Heat oven to 400F.
- Put parsnips on a cookie sheet in a single layer.
- Roast until brown, turning occasionally, 25-30 minutes.
- Melt butter on medium heat.
- Saute onion until it begins to brown, about 5 minutes.
- Add parsnips.
- Saute 5 minutes.
- Add stock.
- Bring to a boil.
- Boil until parsnips are tender, about 5 minutes.
- Let mixture cool a bit.
- Put in blender in batches and puree until smooth.
- Pour back into pot.
- Stir in the allspice, and salt and pepper, if desired.
- Top with the bacon.
Nutrition Facts : Calories 310.9, Fat 13.7, SaturatedFat 6.2, Cholesterol 26.1, Sodium 208.4, Carbohydrate 44.8, Fiber 11.8, Sugar 12.6, Protein 5.1
CREAM OF PARSNIP SOUP
Steps:
- In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
- Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.
CREAM OF PARSNIP AND APPLE SOUP
An Irish soup! More Comfort food. For a Vegetarian dish sub the butter for oil, the chicken stock for veggie stock and the cream for soy milk.
Provided by Rita1652
Categories Apple
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter, add the parsnips, apples, onions and sugar.
- Sauté till soft.
- Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
- Pour in the stock slowly, stirring until well mixed.
- Cover and simmer gently for 20 minutes, until the parsnips are tender.
- Taste for seasoning.
- Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.
- Garnish with parsley.
CREAMY PARSNIP WITH GINGER SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 20 g, Cholesterol 20.6 mg, Fat 10.3 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 38.6 mg, Sugar 5.1 g
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
More about "cream of parsnip soup recipes recipe for stuffed"
CREAM OF PARSNIP SOUP RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Calories 169 per servingServings 6
- Melt the butter in a Dutch oven over medium-high heat. Add onion, celery, and parsnip; sauté 10 minutes. Stir in the wine, scraping pan to loosen browned bits. Add water, salt, pepper, broth, potato, and bay leaf. Bring to a boil; reduce heat to medium. Cook 20 minutes or until the vegetables are tender. Discard bay leaf.
- Place one-third of vegetable mixture in a blender, and process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in the lemon juice. Spoon 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon sour cream and 1/2 teaspoon parsley.
PARSNIP CREAM SOUP - SIMPLE AND SUPER DELICIOUS RECIPE
From mamunche.com
CREAM OF PARSNIP SOUP | GOURMANDELLE | RECIPE | PARSNIPS ...
From pinterest.ca
CREAM OF PARSNIP SOUP RECIPE - LOS ANGELES TIMES
From latimes.com
NICOLE'S FAVOURITE RECIPES - CREAM OF PARSNIP SOUP
From sites.google.com
CREAM OF PARSNIP SOUP - VEGETABLE SOUP RECIPES
From worldrecipes.org
CREAM OF PARSNIP SOUP | RECIPE - KOSHER.COM
From kosher.com
CREAM OF PARSNIP SOUP - PLAIN.RECIPES
From plain.recipes
CREAMY PARSNIP SOUP WITH PROSCIUTTO RECIPE - FOOD & WINE
From foodandwine.com
CREAM OF PARSNIP SOUP RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PARSNIP CREAM SOUP – NATURAL.RECIPES
From natural.recipes
CREAM OF PARSNIP SOUP - RECIPE | COOKS.COM
From cooks.com
CREAM OF PARSNIP SOUP - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREAMY BACON AND PARSNIP SOUP RECIPE - PALEO PLAN
From paleoplan.com
RECIPE: CREAM OF PARSNIP SOUP - WHOLE FOODS MARKET
From wholefoodsmarket.com
RECIPE: CREAM OF PARSNIP SOUP - RECIPELINK.COM
From recipelink.com
STUFFED CELERIAC WITH PARSNIP CREAM RECIPE - TESCO REAL FOOD
From realfood.tesco.com
CREAMY PARSNIP SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAM OF PARSNIP SOUP WITH CRISP-FRIED ... - PLAIN.RECIPES
From plain.recipes
CREAM OF PARSNIP & NUTMEG SOUP - LOST IN FOOD
From lostinfood.co.uk
CREAM OF PARSNIP SOUP RECIPE - PARSNIP SOUP - EASY VEG ...
From youtube.com
PARSNIP BREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
STUFFED SHELLS RECIPE SEAFOOD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREAM OF PARSNIP SOUP - RECIPE | COOKS.COM
From cooks.com
CREAM OF PARSNIP SOUP - GOURMANDELLE
From gourmandelle.com
PARSNIP SOUP RECIPE - BBC FOOD
From bbc.co.uk
EASY CREAM OF PARSNIP SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CREAM OF PARSNIP SOUP - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love