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
CREAMY ROASTED PARSNIP AND GARLIC SOUP
A easy soup with tons of great flavor. Healthy and easy to make, this is a warm comforting soup. Rather than bacon or pancetta, I prefer to use diced maple cured ham, sauteed until lightly crispy as a garnish. It has a very light flavor which I think goes great with the soup.
Provided by SarasotaCook
Categories Vegetable
Time 1h
Yield 6-8 Bowls, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes.
- Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender.
- Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want.
- If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat.
- Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together.
- Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!
Nutrition Facts : Calories 297.1, Fat 12.2, SaturatedFat 4.8, Cholesterol 27.4, Sodium 415.2, Carbohydrate 40.9, Fiber 9.7, Sugar 9.9, Protein 8.5
CREAMY PARSNIP SOUP
Steps:
- Preheat oven to 400°F. Spread out parsnips in single layer on rimmed baking sheet. Roast parsnips until brown, stirring occasionally, about 30 minutes.
- Melt butter in heavy large saucepan over medium heat. Add onion and sauté until beginning to brown, about 5 minutes. Add parsnips and sauté 5 minutes. Add stock and boil until parsnips are tender, about 5 minutes. Remove from heat. Working in batches, puree soup in blender. Return to saucepan. Stir in allspice. Season with salt and pepper. (Can be made 2 days ahead. Cool, then cover and chill.) Bring soup to simmer. Ladle into bowls. Top with bacon and dollop of sour cream, if desired, and serve.
ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
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