Parsnips are a subtle and delicate vegetable, valued more, perhaps, for their velvety texture than for their flavour. They are very versatile, and may be prepared in much the same way as potatoes by boiling them, roasting them, mashing them – or including them in soup. This particular offering is a good winter soup, particularly if you have a cold, as ginger is excellent for clearing the passages.
Ingredients.
750ml chicken stock.
1 brown onions, peeled and chopped.
2 tblsp freshly grated ginger.
¼ tsp white pepper.
¼ tsp ground cloves.
Salt to taste.
4-5 parsnips, [about 500-600g] peeled and diced.
1 medium potato, peeled and diced.
25g butter.
1 bay leaf.
1 spring onion, finely chopped.
Preparation.
- Prepare the stock and set aside.
- Prepare the onion and ginger and set aside.
- Mix the cloves, salt and pepper and set aside.
- Prepare the potato and parsnip and set aside.
Method.
Melt the butter in a medium saucepan over a hot flame. Add the onion and ginger to the pan and cook until soft. Add the cloves, salt and pepper and cook, stirring, for another minute. Add the stock, parsnip, potato and the bay leaf. Bring to the boil, reduce heat, cover and simmer for 30 minutes. Stir occasionally. Remove from the heat, remove and discard the bay leaf and beat the soup to a thick and even consistency with a hand blender. Cover and allow sit for 2-3 hours to thicken up then gently reheat and serve garnished with the spring onion.
Serve with: Chunks of fresh focaccia or French flute.
Yield: About 1 ½ litres, which would be 2 meal size servings or 4 entrée servings.
Poddimok 