Make Parsnip Soup
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.
Instructions
1. 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.
2. Sprinkle 1 tbsp. corn starch over the mixture and stir well to blend.
3. 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.
4. 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.
5. 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.
6. Garnish with dried parsley flakes and grated carrots when you're ready to serve.
Tags: back stove, eight minutes, from heat, Make Parsnip, Make Parsnip Soup