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 & GINGER SOUP
Theres no need to peel parsnips for this recipe, give them a good wash and chop them up for a quick and easy soup the whole family will love. For more recipes visit www.britishcarrots.co.uk
Provided by mustardcomms
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- the oil in a large pan, add the onion and saute for 3-4mins or until pale golden. Meanwhile, wash the parsnips, trim the ends and chop them into even sized chunks.
- Add the parsnips to the pan along with the garlic and ginger, saute for 2 mins, stirring. Pour in the stock and a little seasoning. Bring to the boil, cover and simmer for 20-25 mins or until the parsnips are tender.
- Use a stick blender to puree the soup until its nice and smooth. Add the creme fraiche and taste for seasoning. Serve hot in bowls, sprinkled with a little parsley or paprika if liked.
PARSNIP, GINGER, AND ORANGE SOUP
A different and delicious combination of flavors for a soup! If parsnips are not available in your area, you can substitute carrots (although it will not taste exactly the same).
Provided by Julesong
Categories Vegetable
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot (one with a lid) over medium temperature, melt together the oil and butter, then saute the onions until soft, about 5 to 7 minutes.
- Add parsnips and ginger and saute for 5 minutes.
- Add the orange rind (not the juice, just yet) and chicken stock, cover, and simmer over medium heat for 30-35 minutes, removing lid for last 10 minutes.
- Let cool slightly, then pour into a blender and liquidize.
- Return soup to pot, stir in the reserved orange juice, and reheat.
- Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.
Nutrition Facts : Calories 295.2, Fat 12, SaturatedFat 4.8, Cholesterol 21.1, Sodium 343.7, Carbohydrate 41.6, Fiber 8.3, Sugar 17.6, Protein 7.7
GINGER CARROT PARSNIP SOUP
Make and share this Ginger Carrot Parsnip Soup recipe from Food.com.
Provided by Noodles
Categories Vegetable
Time 1h
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes).
- Add garlic and ginger, sautee for another minute.
- Add spices and stir to coat.
- Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes).
- Puree mixture in a blender or food processor.
- Return to saucepan and slowly stir in coconut milk over medium heat.
- Add lemon juice, salt, and pepper to taste.
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