Creamy Parsnip With Ginger Soup

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This smooth and creamy soup is seasoned with ginger, cardamom, and allspice.

INGREDIENTS (for 8 servings):

PREPARATION:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.


  • *Cook 2 Tbs. each coarsely chopped hazelnuts and dried cranberries in 1 tsp. butter until golden and fragrant, 1-2 minutes.



    This recipe was originally featured in the USA WEEKEND article One Formula Makes 10 Full-flavored Vegetable Soups on October 24, 2004.

    Find the Perfect Recipe from Pam Anderson.

    Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.