Creamy Parsnip Soup With Root Veg Crisps Recipes

CREAMY PARSNIP SOUP

Steps:

• To begin, melt your ghee or butter in a heavy Dutch oven.
• Add in the onion and saute over low heat until the onions just begin to soften.
• Add in the diced parsnips and give it a stir. Let it sit on medium low heat for 5-10 minutes, or until the parsnips get brown in spots.
• Stir in the garlic and turmeric and let it cook for just a minute.
• Add in the red pepper flakes, and broth of choice. When I make this, I just look to see which broth I have the most of on hand, and that is what I use.
• Bring the soup to a gentle boil, reduce the heat and let it simmer until the parsnips are tender - about 20 minutes or so.
• Stir in the mustard.
• Remove the pot from the heat source for a moment.
• Use an immersion blender and blend the soup until it is smooth. Alternatively, you can also blend it in batches in a traditional blender if you do not have an immersion blender.
• Return the soup to low heat and stir in the cream.
• Serve garnished with some minced parsley.
• Enjoy!

ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
• Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
• To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

CREAMY ROOT VEGGIE SOUP

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf., Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

CREAMY PARSNIP SOUP WITH ROOT VEG CRISPS

Steps:

• Preheat the oven to gas 7, 220C, fan 200°C To make the soup, put the parsnips, carrot, onion, garlic and rosemary sprigs in a nonstick roasting pan. Pour the oil over and toss to coat. Spread out and season with pepper and the crushed chillies, (if using). Roast for 35-40 minutes, until tender and golden, turning halfway through.
• Meanwhile, prepare the garnish. Drawn a vegetable peeler down the length of the parsnip, and then the carrot, to make long ribbons. Pat dry on kitchen paper. Pour enough oil into a medium frying pan to cover the bottom by about 5mm (1/4 in). Heat the oil then drop in the vegetable ribbons and fry for about 30 seconds, or until just starting to colour. Stir to stop them sticking together. Remove with a slotted spoon and drain on kitchen paper, then set aside.
• Remove the rosemary from the roasting tin. Take out the garlic and squeeze it from the skins back into the tin. Stir in the stock, then ladle the soup into a food processor or blender, in batches if necessary, and puree until smooth. Pour the soup into a saucepan, pour in the cream and gently heat until warmed through. Season with salt and pepper to taste. Serve the soup in bowls, topped with the vegetable crisps.