Author Topic: roast parsnip soup  (Read 1645 times)

cambourne7

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roast parsnip soup
« on: January 23, 2008, 13:09:04 »
4-5 parsnips, cut into chunks
25g olive oil
1 potato, cut into chunks
1 onion chopped any which way
750ml cups vegetable stock
50g yoghurt or Double Cream
Pinch of nutmeg (just enough to give an hint of the flavour)
salt and pepper (to taste)

1. Place parsnips in a deep pan, drizzle over oil and add seasoning, cook low in the oven for about 20-30 minutes. Turn once parsnips are brown all over. This browning gives additional a more intence sweet flavour.

2. Par boil the potato chunks for 5 min just to start the cooking process and drain.

3. Remove parsnips from the oven and place in a saucepan, add the potato and the onion and cook for 10 minutes. The residual oil on the parsnips will help stio things sticking but be careful not to brown the onions and potato 2 much.

4. Add the stock, boil and simmer for 35 minutes. Puree in a blender, return to the pan, add yoghurt, nutmeg, seasoning and heat through.

** becareful pureeing as this is superhot and i made the mistake of getting caught on the arm and its taken 6 weeks for the blister to go and the burn mark is still there.

This is enough for 2 greedy adults for a dinner or a starter for 4 people (be warned its filling and morish)

 

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