Thursday, January 13, 2011

CREAM OF PARSNIP SOUP

Parsnips are so underrated.  They should be one of the stars of winter cooking.  They are absolutely delicious roasted, mashed, or added to stews or potpies.  My favourite way to eat them is as a creamy soup….And another Gluten-free and Dairy-free recipe Smile

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Ingredients

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  • 2 Tbsp  olive oil
  • 2 – 3 leeks, sliced into rounds
  • 1 onion
  • 3 – 4 small parsnips (or 1-2 large), cut into chunks
  • 1-2 potatoes, cut into chunks, skin on
  • 2 celery stalks, cut into pieces
  • a bay leaf, a sprig of thyme, a sprig of parsley, rosemary stem (this makes a bouquet garnis)
  • 900mL Chicken stock and a splash of white wine (enough to cover veggies – you may need more or less stock)
  • 4 Tbsp Earth Balance butter + 1/4 cup Sorghum Flour (gluten-free)
  • 1 cup half and half cream (or Almond milk, Soy milk, etc.)
  • a splash of worstershire and Tabasco sauce
  • salt and pepper to taste
  • nutmeg and Truffle Oil for serving

Here is what to do

Heat the oil in a medium-sized soup pot.  Add the onions and leek and sauté until soft.  DSCN3731

 Add the bouquet garnis, parsnips, potato and celery, wine and add enough stock to cover the vegetables by about 3/4 inch. DSCN3733

In a small saucepan, prepare the roux.  Melt butter and add flour and whisk.  You will want to cook it out a bit, but careful not to burn the roux.  Add 2 – 3 ladles of the simmering stock and continue to mix to avoid lumps. 

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Now add roux to potato and vegetables.   Bring to a boil.  

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Reduce heat and simmer until all is soft.  Turn off heat and remove bouquet garnis. 

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Transfer the soup to a blender/food processer. You will probably have to do this in a couple of batches if you are using a blender.  Once the mixture is smooth and creamy, return to the pot. (If you have an immersion blender, do this in the pot)

 

Add the dairy and a big pinch of salt and pepper and mix well.  Heat thoroughly and taste the soup and adjust the seasoning. 

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Serve in a bowl with a drizzle of Truffle oil and a sprinkle of nutmeg. 

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BON APPETIT

What is your favourite winter soup?

Bea

xoxo

6 comments:

  1. Mmmm... this looks good! I wonder if it would be any good with almond milk though, because half and half is so much creamier!

    Might have to try it though!

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  2. I love parsnips and add them to all of my soups! The flavour is insanely tense and it adds wonders to soups or roasted veggies, don't they?!

    I would have to try this with possibly a rice milk or coconut milk?

    xxoo

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  3. I totally agree about the parsnips! I just started using them, and I love how they taste and add creaminess.

    I think my fave winter soup is spinach lentil....or spicy red lentil....

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  4. Jess....isn't soy milk a little bit thicker than almond? I'm sure that would work.

    Kris.... I love coconut milk...I'm sure it would taste absolutely fine.

    Lisa...Spinach lentil sounds so yummy.

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  5. Wow, that soup looks fabulous! Ii'm not a huge parsnip fan, but I bet I'd like them in that soup :)

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  6. Thanks Meesh...I wasn't a big fan myself before this soup...it's very creamy and you wouldn't even really know it was parsnips..more like potato soup..give it a try :)

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