Parsnip Soup… really yummy- and buy local!

Last winter I joined a communal garden off Cambie in Vancouver ( yes winter) The only thing really coming up was parsnips. I thought yuck, but turned to the trusty google and found a parsnip soup made with apple cider and leeks.
I have always replaced the cream with milk
I sometimes I have just used plain old apple juice… there did seem to be something missing but it still was so yummy
I have never done the parsnips chips but carmalizing onions and putting them on top not only did it look very elegant but really adds flavor and texture.
So why parsnips you say?
Well last winter I was surprised how many grocery stores still had local parsnips even in February.. good prices too plus supporting our local farmers… alway a good thing.  They are filled with nutrients like vitamin C and Folate, they are also full of fiber. So try this yummy soup or others.

Parsnips- eat local all through winter!

For soup
  • 1 large boiling potato
  • 2 parsnips (about 1/2 pound), peeled and chopped fine
  • 3 shallots, chopped fine (about 1/4 cup)
  • 1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 to 2 1/2 cups chicken broth
  • 1 cup apple cider or juice
  • 1/2 cup heavy cream

For fried parsnip

  • vegetable oil for deep-frying parsnip
  • 1 parsnip, peeled and cut into thin strips

print a shopping list for this recipe


Make soup:
Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.

Make fried parsnip:
In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.

Serve soup topped with fried parsnip.

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