Parsnip Broccoli Soup Recipes

Steps:

• Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slices. Cut remaining broccoli into 2-inch-wide florets.
• Bring water to a boil in a 4-quart heavy pot, then add broccoli and 1 teaspoon salt and boil, uncovered, until broccoli is just tender, about 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving cooking water in pot, then drain broccoli.
• Wrap parsley, thyme, and bay leaf in a small square of cheesecloth and tie into a bundle to make a bouquet garni. Add to reserved cooking water along with parsnips, onion, and chicken broth and simmer, covered, until parsnips are very tender, 25 to 30 minutes.
• Discard bouquet garni and reserve 1 cup cooking liquid, then purée remaining soup with broccoli, in batches if necessary, in a blender until smooth (use caution when blending hot liquids). Transfer puréed soup to another pot and thin to desired consistency with reserved cooking liquid. Stir in pepper, nutmeg, and remaining 1/2 teaspoon salt (or to taste) and bring to a simmer over moderate heat, stirring occasionally.

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.

Steps:

• Spray large pan and heat. Saute parsnips and onion for 5 minutes, stirring frequently.
• Add the stock and bring to a boil. Cover and reduce heat to a simmer. Cook for 10 minutes.
• Meanwhile, trim broccoli and cut into small florets. Add to pan and cook for 5 to 8 minutes, until veggies are tender.
• Let cool slightly and puree with food processor. Season with pepper to taste, add the corn and bleu cheese.
• Heat gently for about 5 minutes until corn is tender and cheese has melted.

Steps:

• Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slices. Cut remaining broccoli into 2-inch-wide florets. Bring water to a boil in a 4-quart heavy pot, then add broccoli and 1 teaspoon salt and boil, uncovered, until broccoli is just tender, about 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving cooking water in pot, then drain broccoli. Wrap parsley, thyme, and bay leaf in a small square of cheesecloth and tie into a bundle to make a bouquet garni. Add to reserved cooking water along with parsnips, onion, and chicken broth and simmer, covered, until parsnips are very tender, 25 to 30 minutes. Discard bouquet garni and reserve 1 cup cooking liquid, then purée remaining soup with broccoli, in batches if necessary, in a blender until smooth (use caution when blending hot liquids). Transfer puréed soup to another pot and thin to desired consistency with reserved cooking liquid. Stir in pepper, nutmeg, and remaining 1/2 teaspoon salt (or to taste) and bring to a simmer over moderate heat, stirring occasionally.

Steps:

• Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
• Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
• Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.