ROASTED PARSNIP AND PARMESAN SOUP
This deliciously sweet and creamy roasted parsnip soup is an ideal lunch or starter recipe. The addition of parmesan gives it deeper flavour. Got some leftover parsnips? Give our parsnip crisps recipe a whirl.
Provided by delicious. magazine
Categories Courgette recipes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°c/fan 180°c/gas 6. Cut the parsnips in half lengthways. Drop into a pan of boiling salted water, bring back to the boil and cook for 3 minutes, then drain.
- Put the parsnips into a roasting tin and toss with the olive oil. Arrange flat-side up and sprinkle with a little of the cheese. Roast for 30-35 minutes, until light golden. Remove and cut into chunky pieces.
- Melt the butter in a saucepan, add the shallots and cook gently for 10 minutes, until soft. Stir in the flour, then gradually add the stock and the parsnips. Bring to the boil, then cover and simmer for 10 minutes. Using a hand-held blender, blend until smooth, or transfer to a food processor, in batches, and whizz until smooth.
- Shortly before you're ready to serve, return the soup to a pan and bring back to a gentle simmer for 5 minutes or until hot, then stir in the double cream, the rest of the cheese and season to taste.
- Ladle the soup into warmed bowls and garnish with another swirl of cream, snipped fresh chives and a few parsnip crisps.
Nutrition Facts : Calories 374kcals, Fat 24.1g (11.7g saturated), Protein 16.5g, Carbohydrate 27.7g (9.5g sugars)
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.
SPICED PARSNIP SOUP
Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
- Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g
CREAMY PARSNIP SOUP
This rich and creamy soup is perfect for chilly nights.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
- Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
- Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
- To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
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
ROASTED PARSNIP AND PARMESAN SOUP
From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup
Provided by lindseylcw
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
- Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
- Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
- Remove from oven and lay pancetta aside for the garnish.
- Mix the vegetable mixture into the hot stock and puree until smooth.
- season to taste.
- Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.
Nutrition Facts : Calories 404.2, Fat 21.7, SaturatedFat 7.4, Cholesterol 35.8, Sodium 485.7, Carbohydrate 42.5, Fiber 9, Sugar 13.1, Protein 12
ROAST PARMESAN PARSNIPS
For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish
Provided by Good Food team
Categories Buffet, Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
- Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.
Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
PARSNIP SOUP
Steps:
- In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened. Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Purée the soup in a blender and return to the pan. Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.
PARSNIP & PARMESAN SOUP
Make and share this Parsnip & Parmesan Soup recipe from Food.com.
Provided by Peester
Categories Vegetable
Time 11h
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to gas mark 6.
- Simmer the parsnips in plenty of boiling lightly salted water for approximately 3 minutes or until just soft.
- Drain and put back into saucepan.
- Add 25g of parmesan and stir well covering the parsnips.
- Put the olive oil into a roasting tin and put into the oven for about 5 minutes.
- Add the parsnip and cheese mixture to the hot roasting tin and add the butter.
- Bake for about 45 mins turning regularly.
- Drain the leftover oil from the tin into a saucepan and cook the onion gently in this until soft.
- Stir in the flour and cook for 1 minute.
- Add the stock stirring constantly. Bring to the boil.
- Add the parsnips to the soup and simmer for 10 minutes with a lid on.
- Add the remaining parmesan. (You can always add more if you want to afterwards).
- Puree the soup in a blender. Return to the pan and add the cream and salt and pepper to taste.
Nutrition Facts : Calories 300.2, Fat 19.4, SaturatedFat 8.8, Cholesterol 38.1, Sodium 1041.3, Carbohydrate 21.2, Fiber 4.8, Sugar 6.2, Protein 11.1
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