PARSNIP AND POTATO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
- Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
- Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.
POTATO AND PARSNIP SOUP
This soup never leaves leftovers in my house! It's an old favourite, adapted from my mother's recipe. Parsnips can be found in most grocery stores if you know where to look! I crumble in an extra stock cube as the veggies simmer to add more flavour but if you're using made-from-scratch stock you won't need it!
Provided by Shuzbud
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the chicken stock in a large pan over medium heat.
- Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
- Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
- Blend it all in a food processor until smooth.
- Return to the pan, stir in the cream and heat through.
- Serve in warmed bowls.
Nutrition Facts : Calories 477.8, Fat 11.2, SaturatedFat 5.5, Cholesterol 34.4, Sodium 385.5, Carbohydrate 84.9, Fiber 15.8, Sugar 19.6, Protein 13.1
PARSNIP AND POTATO SOUP
Steps:
- Prepare the vegetables: Peel the potatoes and parsnips.
- Coarsely cut the vegetables into 3 cm pieces.
- Heat the oil in a saucepan over medium heat.
- Add all the vegetables and cook over medium heat for about 10 min with occasional stirring.
- Pour in the warm broth and water.
- Cook, uncovered, until the potatoes are cooked and fork-tender, about 15-20 min.
- Purée the soup in a blender.
- Adjust the seasoning, then add milk and reheat.
- Ladle into bowls and sprinkle with chives and feta cheese.
Nutrition Facts : Calories 140 calories/serving, Fat 4
CREAMY LEEK AND PARSNIP SOUP
This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.
Provided by David Tanis
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
- Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
- Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
- With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
- Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.
POTATO, CARROT AND PARSNIP SOUP
An easy Potato, Carrot and Parsnip Soup recipe
Categories Soup/Stew Milk/Cream Food Processor Onion Potato Sauté High Fiber Carrot Parsnip Sherry Fall Chill Parsley Simmer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
- Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
POTATO, CARROT AND PARSNIP SOUP
A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.
Provided by blucoat
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
- Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
ROASTED CARROT, PARSNIP AND POTATO SOUP
This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you've got roasted vegetables on hand, you'll need about 4 cups.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
- After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
- Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1066 milligrams, Sugar 12 grams
POTATO, PARSNIP, AND CELERY ROOT SOUP
Steps:
- In a soup pot or large Dutch oven, heat the butter and oil over medium-low heat. Add the leeks and 1/2 teaspoon salt and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the potatoes, parsnips, celery root, and garlic, cover the pot, and stir occasionally until the veggies are heated through and softening a bit on the edges, about 10 minutes. Add the mustard, thyme, and bay leaf and continue to cook for 2 more minutes, or until aromatic. Add the wine and cook until the liquid has completely evaporated, about 1 minute.
- Add the broth and water, cover the pot partially, and increase the heat to medium-high. Bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, partially covered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
- To finish the soup, remove and discard the thyme stems and bay leaf and, working in batches, carefully puree the soup in a blender (or use an immersion blender). If you prefer a thinner soup, add a little more water to adjust the thickness.
- Stir in the cream and the lemon juice and taste. Adjust with more lemon juice or salt as needed and reheat as necessary.
- tip
- This soup is wonderful garnished with fresh croutons sautéed in butter and some chopped chives.
PARSNIP AND JAPANESE SWEET POTATO SOUP
Japanese sweet potatoes are reddish-purple on the outside and a buttery white color on the inside. I've actually seen them called Japanese yams at grocery stores, so take note! Their delicious sweetness pairs really well with parsnip. There's so much flavor from these two root vegetables that I don't add much else to the soup.
Provided by Diana Moutsopoulos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.
- Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 50.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 10.5 g, Protein 5.1 g, SaturatedFat 0.7 g, Sodium 546.7 mg, Sugar 14.4 g
PARSNIP & SWEET POTATO SOUP
A heartwarming quick dish
Provided by loopygigglelips
Time 10m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Peel and chop sweet potatoes and parsnips
- Place into pan with stock cube and enough water to cover the vegetables
- Bring to the boil and simmer until vegetables are soft and cooked through
- Using a hand blender, blend the contents of the pan to a puree
- Add more water until required consistency, bring back to the boil, serve with a swirl of cream
SPICY VEGAN PARSNIP AND POTATO SOUP
Spicy, thick parsnip and potato soup, perfect with crusty bread on a winters evening.
Provided by vfarrell1985
Time 1h10m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Place oil, onion, chilli power, cumin, garlic and ginger into a large fan and cook until onion browns
- chop parsnips and potatoes into chunks and place in pan with the spices and onion
- add stock and let simmer for 1 hour
- blend until smooth and add salt and pepper to taste, serve with crusty bread
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