Creamy Parsnip Soup With Root Veg Crisps Recipes

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.

CREAMY PARSNIP SOUP

Steps:

• To begin, melt your ghee or butter in a heavy Dutch oven.
• Add in the onion and saute over low heat until the onions just begin to soften.
• Add in the diced parsnips and give it a stir. Let it sit on medium low heat for 5-10 minutes, or until the parsnips get brown in spots.
• Stir in the garlic and turmeric and let it cook for just a minute.
• Add in the red pepper flakes, and broth of choice. When I make this, I just look to see which broth I have the most of on hand, and that is what I use.
• Bring the soup to a gentle boil, reduce the heat and let it simmer until the parsnips are tender - about 20 minutes or so.
• Stir in the mustard.
• Remove the pot from the heat source for a moment.
• Use an immersion blender and blend the soup until it is smooth. Alternatively, you can also blend it in batches in a traditional blender if you do not have an immersion blender.
• Return the soup to low heat and stir in the cream.
• Serve garnished with some minced parsley.
• Enjoy!