Parsnips are a winter vegetable with a sweet, nutty taste that's perfect for making a thick and tasty soup that embodies several levels of flavor---sweet, spicy and earthy. It works nicely as a first course, but is hearty enough to be served as a stand-alone meal. This recipe is a surefire hit and can be whipped up in under an hour. Serves eight.
Things You'll Need
- Large saucepan
- 8 tbsp. butter
- 3 cups chopped parsnips
- 2 chopped medium onions
- 1/2 cup chopped celery
- 2 cloves finely minced garlic
- 2 tsp. grated fresh ginger root
- 1 tsp. nutmeg
- 1 tsp. thyme
- 1 tbsp. corn starch
- 7 cups vegetable stock
- Blender or food processor
- 1 cup cream
- Salt and pepper
- Dried parsley flakes
- Grated carrots
Melt 8 tbsp. butter in a large saucepan. Add 3 cups chopped parsnips, 2 chopped medium onions, 1/2 cup chopped celery, 2 cloves finely minced garlic, 2 tsp. grated fresh ginger root, 1 tsp. thyme and 1 tsp. nutmeg. Simmer, stirring continuously, for eight to 10 minutes or until softened. Remove from heat.
Sprinkle 1 tbsp. corn starch over the mixture and stir well to blend.
Add 7 cups vegetable stock and stir well. Place the pot back on the stove and bring to a boil. Once the soup has begun to boil, reduce heat and simmer for 25 to 35 minutes.
Remove from heat. Pour the soup into a blender or food processor and blend until thick and smooth. If your soup appears too thin, blend in an additional 1 tbsp. cornstarch.
Pour the soup back into your saucepan and place it back on the stove. Add 1 cup ofcream and simmer for eight to 10 minutes. Salt and pepper to taste.
Garnish with dried parsley flakes and grated carrots when you're ready to serve.
Tips & Warnings
- The spices in this soup can be easily adjusted to your taste. As the soup is simmering for the final time, taste it and add more spices if desired. This soup can be refrigerated and reheated later, just be sure to wait until it is room temperature before you put it in the refrigerator.
- Photo Credit iStock.com
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