Cream Of Parsnip Soup With Crisp Fried Pancetta Recipes

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CREAMY ROASTED PARSNIP SOUP



Creamy Roasted Parsnip Soup image

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

Provided by Alan Dorchak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 10

Number Of Ingredients 18

2 pounds parsnips, peeled and cut into 1/2 inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
4 cups chicken stock
1 cup whole milk
½ cup heavy cream

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
  • Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
  • Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
  • Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g

CREAM OF PARSNIP SOUP



Cream of Parsnip Soup image

An easy and quick recipe. It's a delicious soup for cold days. Garnish fresh herbs if you like (chervil, parsley, and/or chives are nice).

Provided by Lili-So

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 7

¼ cup butter
1 onion, chopped
1 teaspoon salt
4 cups chicken broth
2 pounds parsnips, peeled and chopped
2 cups low-fat milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.
  • Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.
  • Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 35.4 g, Cholesterol 30.9 mg, Fat 10.2 g, Fiber 8.1 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 1293.6 mg, Sugar 13.5 g

PARSNIP SOUP WITH PARSLEY CREAM



Parsnip soup with parsley cream image

Give vegetarian food the Michelin-star touch with this rich and velvety soup from MasterChef judge Monica Galetti

Provided by Good Food team

Categories     Lunch, Soup

Time 1h30m

Number Of Ingredients 11

1 tbsp olive oil
1 onion , finely chopped
700g parsnips , cut into chunks
400ml milk
400ml vegetable stock
3 bay leaves
2 x 80g packs curly parsley
150ml double cream
150ml whipping cream , whipped to soft peaks
1 parsnip , cut into small cubes
1 tbsp olive oil

Steps:

  • Heat the oil in a saucepan and fry the onion until soft but not coloured. Stir in the parsnips, bay leaves, milk and stock, bring to the boil and simmer gently until the parsnip is very soft. Remove the bay leaves and drain off, but reserve, the liquid. Whizz the parsnips in a blender, adding a little of the cooking liquid at a time until smooth. Keep adding liquid until you reach a lovely soup consistency that's not too thick.
  • For the parsley purée and cream, blanch the parsley in boiling salted water for 30 secs, then refresh in ice water - this keeps the green colour. Repeat this twice. Bring the double cream to the boil. Squeeze out any water from the parsley, then whizz in a clean blender, slowly adding the hot cream until it's as smooth as you can get it. Cool. Fold a little of the parsley purée through the whipped cream until nice and green. Season and chill. Keep the remaining purée for serving.
  • For the garnish, blanch the parsnip cubes in boiling water for 2 mins, then drain. Heat the olive oil in a pan, and fry the cubes until golden. Keep warm.
  • To serve, reheat the parsnip soup and season to taste. Place a little of the parsley purée into each of 6 shallow soup bowls, followed by the soup, a spoonful of the parsley whipped cream and some fried parsnip cubes.

Nutrition Facts : Calories 393 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.32 milligram of sodium

CREAMY ROASTED PARSNIP AND GARLIC SOUP



Creamy Roasted Parsnip and Garlic Soup image

A easy soup with tons of great flavor. Healthy and easy to make, this is a warm comforting soup. Rather than bacon or pancetta, I prefer to use diced maple cured ham, sauteed until lightly crispy as a garnish. It has a very light flavor which I think goes great with the soup.

Provided by SarasotaCook

Categories     Vegetable

Time 1h

Yield 6-8 Bowls, 6-8 serving(s)

Number Of Ingredients 13

2 1/4 lbs parsnips, peeled and cut into 1-inch cubes
1 potato, peeled and diced (I used a large yukon)
1 1/4 cups onions, chopped
4 teaspoons minced garlic (you can add more garlic if you like)
6 cups vegetable broth (you can add more if you like the soup a bit thinner)
1/8-1/4 teaspoon ground allspice (to taste)
2 tablespoons olive oil (to roast the parsnips)
3 tablespoons butter (to saute the onion and garlic)
salt
pepper
sour cream
chives, diced fine
1 cup maple cured ham, fine chopped and sauteed

Steps:

  • Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes.
  • Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender.
  • Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want.
  • If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat.
  • Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together.
  • Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!

Nutrition Facts : Calories 297.1, Fat 12.2, SaturatedFat 4.8, Cholesterol 27.4, Sodium 415.2, Carbohydrate 40.9, Fiber 9.7, Sugar 9.9, Protein 8.5

CREAM OF PARSNIP SOUP



Cream of Parsnip Soup image

Make and share this Cream of Parsnip Soup recipe from Food.com.

Provided by cuisinebymae

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs parsnips
2 tablespoons butter
1 cup chopped onion
8 cups vegetable stock
1/8 teaspoon allspice
8 slices bacon

Steps:

  • Fry bacon until crisp.
  • Crumble and set aside.
  • Heat oven to 400F.
  • Put parsnips on a cookie sheet in a single layer.
  • Roast until brown, turning occasionally, 25-30 minutes.
  • Melt butter on medium heat.
  • Saute onion until it begins to brown, about 5 minutes.
  • Add parsnips.
  • Saute 5 minutes.
  • Add stock.
  • Bring to a boil.
  • Boil until parsnips are tender, about 5 minutes.
  • Let mixture cool a bit.
  • Put in blender in batches and puree until smooth.
  • Pour back into pot.
  • Stir in the allspice, and salt and pepper, if desired.
  • Top with the bacon.

Nutrition Facts : Calories 310.9, Fat 13.7, SaturatedFat 6.2, Cholesterol 26.1, Sodium 208.4, Carbohydrate 44.8, Fiber 11.8, Sugar 12.6, Protein 5.1

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS



Pan-fried scallops with parsnip purée & pancetta crumbs image

Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée

Provided by Barney Desmazery

Categories     Dinner, Starter

Time 40m

Number Of Ingredients 9

1 tbsp vegetable oil
9 large scallops , coral removed (see tip, below)
juice ½ lemon
50g pancetta , cut into 5cm slices
50g fresh breadcrumb
1 tbsp thyme leaf , chopped
200g parsnip , cut into chunks
200ml full-fat milk
small knob of butter

Steps:

  • To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
  • To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
  • Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
  • Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.

Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium

CREAM OF PARSNIP SOUP WITH CRISP-FRIED PANCETTA



CREAM OF PARSNIP SOUP WITH CRISP-FRIED PANCETTA image

Categories     Vegetable

Yield 6 servings

Number Of Ingredients 17

2 pounds parsnips, shaved (as below), about 4 cups of shavings
2 tablespoons butter
1 onion, chopped
1 carrot, peeled and chopped
Salt
1 boiling potato, peeled and cubed
1/2 cup dry white wine
2 cups chicken or vegetable broth
4 cups water
1 bay leaf
1/2 teaspoon freshly ground nutmeg
Freshly ground black pepper
Sugar (optional)
2 egg yolks
1/4 cup heavy cream
4 slices pancetta
Canola or vegetable oil

Steps:

  • Peel parsnips. Shave each parsnip with vegetable peeler, working until you get to its woody core. (Core will be rough instead of smooth) Discard core; place shavings in a large bowl. Melt butter in large saucepan over med heat. Add onion, carrot, and 1 Tbls of salt. Cover and reduce heat to low. Cook slowly, stirring occasionally, until veggies are soft, about 10 min. Add shaved parsnips and potato, cover and cook until parsnips begin to wilt, about 5 min. Add wine, cover & cook until veggies are quite soft, about 20 min. Add chicken or vegetable broth, water, bay leaf, nutmeg, black pepper and salt to taste. Cover & bring to a simmer. Cook until vegetables are extremely soft, about 20 min. Discard bay leaf. Fill a blender about half full with veggies. Purée on low speed until coarsely ground. Slowly ladle in enough broth to make a smooth purée. Transfer purée to a large bowl and repeat until all is pureed. Adjust seasonings. If parsnips were bitter, you can add up to 1 tsp sugar to balance it. (The soup can be made up to this point 3 days in advance and refrigerated, tightly covered.) Before serving, return soup to the saucepan, pouring it through strainer to remove grainy bits. Simmer briefly over medium-low heat. In a small bowl, whisk together egg yolks and whipping cream until smooth. Spoon 1/2 cup of the simmering puree into the cream and egg mixture. Whisk until smooth. Slowly whisk the cream/egg mixture into purée and cook, whisking frequently, until soup has thickened slightly and the texture is silken, about 5 minutes. Do not let soup boil or the egg will curdle. Divide soup among 6 shallow bowls; garnish with crisp-fried pancetta.

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CREAM OF PARSNIP SOUP WITH CRISP-FRIED PANCETTA RECIPE ...
cream-of-parsnip-soup-with-crisp-fried-pancetta image
2008-11-19 Melt the butter in a large saucepan or soup pot over medium heat, add the onion and carrot and 1 tablespoon of salt, cover and reduce heat to low.
From latimes.com
Estimated Reading Time 9 mins
  • Lightly peel the parsnips and discard the peels. Shave each parsnip with a vegetable peeler, working all the way around the vegetable until you get to its woody core. You'll know you've reached it because it will be rough instead of smooth and ivory-colored. Discard the core and place the shavings in a large bowl. Repeat with the remaining parsnips; you should have about 4 cups, lightly pressed. Discard the cores and reserve the shavings.
  • Melt the butter in a large saucepan or soup pot over medium heat, add the onion and carrot and 1 tablespoon of salt, cover and reduce heat to low. Cook slowly, stirring occasionally, until the vegetables are soft, about 10 minutes. Do not let them scorch.
  • Add the shaved parsnips and the potato, cover and continue to cook until the parsnips begin to wilt, about 5 minutes. Add the wine, cover and cook until the vegetables are quite tender, about 20 minutes.
  • Add the chicken or vegetable broth, water, the bay leaf, nutmeg, a good grinding of black pepper and salt to taste. Cover and bring to a simmer. Cook until the vegetables are extremely soft, about 20 minutes. You should be able to crush the potato against the side of the pot.


CREAM OF PARSNIP SOUP WITH CRISP-FRIED PANCETTA - …
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Cream of parsnip soup with crisp-fried pancetta. Rating: (1 rated) Recipe Yield: Total time: 1 hour, 35 minutes | Serves 6 . Ingredients. 2 pounds parsnips 2 tablespoons butter 1 onion, chopped 1 carrot, peeled and chopped Salt 1 …
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MASHED PARSNIPS WITH CRISPY PANCETTA RECIPE - ALEX ...
2019-01-09 Step 1. Place parsnips in a large saucepan, and add water to cover. Add salt, and bring to a boil over high. Cook until parsnips are tender and almost falling apart, about 20 …
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  • Place parsnips in a large saucepan, and add water to cover. Add salt, and bring to a boil over high. Cook until parsnips are tender and almost falling apart, about 20 minutes. Drain well, and return parsnips to saucepan.
  • Cook pancetta in a single layer in a medium skillet over medium until crispy, about 8 minutes. Transfer to a plate lined with paper towels to drain. When cool enough to handle, crumble pancetta.
  • Melt butter in a small saucepan over medium, and cook until butter begins to brown, about 10 minutes. Remove from heat, and stir in brown sugar and maple syrup. Add butter mixture and warm cream to parsnips, and mash with a potato masher until desired consistency is reached. Transfer to a serving bowl, and top with crumbled pancetta.


RECIPE: CREAM OF PARSNIP SOUP WITH CRISP-FRIED PANCETTA ...
2014-09-17 1 boiling potato, peeled and cubed. 1/2 cup dry white wine. 2 cups chicken or vegetable broth. 4 cups water. 1 bay leaf. 1/2 teaspoon freshly ground nutmeg
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2016-02-15 Heat a large saucepan over medium heat. Add the bacon and cook until crisp. Remove from pan and add the olive oil. Add the leeks and celery and cook until softened. Add the garlic and cook for about a minute. Stir in the parsnips and add the broth. Bring to a boil and reduce to a simmer. Simmer until parsnips are softened, about 10-15 minutes.
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POTATO SOUP WITH CRISPY PANCETTA - GIRL GONE GOURMET
2016-02-17 In a small bowl, combine the flour and 2 tablespoons of milk until smooth. Add it to the soup pot and, as the soup thickens, stir in the remaining 1 cup of milk and the 1/4 cup of heavy cream. Add the lemon juice, salt, and pepper to the soup. Give it a taste and add more salt and pepper, if needed. Ladle the soup into bowls.
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