Anyway, in honour of the white weather, I thought I would post a white-ish soup, made of that winter staple of root veg -- the lowly parsnip.
It comes together quite easily, and while I made this with water, next time I will opt for chicken stock for a bit more flavour.
Start with a pound of 'snips. Luckily, they come by the pound in the bag, so it makes for convenient shopping.
Chop 'em up after they're peeled.
And zest a couple of lemons for flavour.
You're left with this after it has been blended. Enjoy with some crusty bread after you're finished shovelling.
Parsnip & Lemon Soup
From the Toronto Star
1 tbsp (15 mL) butter
1/2 cup (125 mL) diced Spanish onion *I used shallots
2 cups (500 mL) peeled, diced parsnips (about 1 lb/450 g)
4 cups (1L) chicken stock, vegetable stock or water
1 tbsp (15 mL) finely grated lemon zest (from about 2 lemons)
3/4 tsp (4 mL) fine sea salt, or to taste
In large saucepan over medium heat, melt butter until it foams. Add onions. Cook, stirring, 3 minutes to soften. Add parsnips and stock or water. Raise heat to high; bring to boil. Stir in zest. Reduce heat to medium. Simmer 15 minutes or until parsnips are tender. Remove from heat; cool slightly.
In blender or food processor, purée soup, in batches if needed. If a silky, smooth texture is desired, pass through medium strainer; discard solids. Season with salt. Serve in warmed bowls.
Makes about 4 servings (4 cups/1L).
1 tbsp (15 mL) butter
1/2 cup (125 mL) diced Spanish onion *I used shallots
2 cups (500 mL) peeled, diced parsnips (about 1 lb/450 g)
4 cups (1L) chicken stock, vegetable stock or water
1 tbsp (15 mL) finely grated lemon zest (from about 2 lemons)
3/4 tsp (4 mL) fine sea salt, or to taste
In large saucepan over medium heat, melt butter until it foams. Add onions. Cook, stirring, 3 minutes to soften. Add parsnips and stock or water. Raise heat to high; bring to boil. Stir in zest. Reduce heat to medium. Simmer 15 minutes or until parsnips are tender. Remove from heat; cool slightly.
In blender or food processor, purée soup, in batches if needed. If a silky, smooth texture is desired, pass through medium strainer; discard solids. Season with salt. Serve in warmed bowls.
Makes about 4 servings (4 cups/1L).
No comments:
Post a Comment