Sunday, December 9, 2007

Parsnip Soup

This is the first time I ever ate parsnips that I'm aware of. They're a carroty, potato-ish, sort of rutabaga-like flavoured vegetable. I guess someone whose familiar with parsnips would just say that they taste like parsnip but hey, I'm a rookie in the foodie world.

I love starchy, purréed soups like this one. My girlfriend is nuts about my Leek and Potato Soup - also known as a Vichyssoise - which is pretty similar in preparation and texture to this soup. What really makes this soup remarkable is the very tasty flavour of cumin with the parsnip. It gives it real depth and warmth which is perfect for a snow shovelling day...and boy did I ever shovel alot of snow lately. We got 43 centimeters of snow in 2 strait days of storm. Which would equate to a natural workout for all of you positive thinkers out there.

Parsnip Soup

2 lb parsnips
1/4 cup butter
1 onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
5 cups hot chicken stock
2/3 cup light cream
salt and black pepper to taste
chopped fresh chives, parsley and/or croutons to garnish

1) Peel and thinly slive the parsnips. Heat the butter in a large heavy pan and add the peeled parnsips and chopped onions with the crushed garlic. Cook until softened but not coloured, stirring occasionally. Add the groudn cumin and ground coriander to the vegetable mixture and cook , stirring, for 1 to 2 minutes, and then gradually blend in the hot chicken stock and mix well.
2) Cover and simmer for about 20 minutes, or until the parsnip is soft. Purée the soup, adjust the texture with extra stock if it seems too thick, and check the seasoning. Add the cream and reheat without boiling.
3) Serve immediately, sprinkled with garnish.

This one scored a 4.2 out of 5.

Our new bowls are again featured here. Isn't the contrast of white and red totally mouth watering or is that just me....

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