Cream Of Parsnip Soup Recipes Recipe For Zucchini

CREAMY ROASTED PARSNIP SOUP

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.

ZUCCHINI & PARSNIP MOGHLAI

Steps:

• Steam parsnips and zucchini until just tender.
• Heat oil in a large frying pan. Saute onions until translucent. Add parsnips and zucchini.
• Shake jar of Patak's Korma Cooking Sauce and stir into vegetable mixture.
• Bring to a boil, cover, and simmer for 15 minutes until vegetables are cooked through.
• Stir in the cream just before serving (optional). Serve over rice or with chapati.

CREAM OF ZUCCHINI SOUP

Steps:

• Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
• Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
• Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.

CREAM OF ZUCCHINI SOUP

Steps:

• In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly., In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months.