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The recipe called for a pound and a half of parsnips, I only had 3 small ones, so after much internal debate I augmented with the single huge organic turnip I got in my box. I toyed with using the crazy purple carrots from the box, but thought they would change the soup's colour, too much, so I risked the turnip. (I actually like turnip raw, too, and nibbled a bit while I was chopping it up.)
Anyway, the soup tasted good in spite of the turnip, I'll have to try it again with straight parsnips if I get parsnips again. You roast the parsnips (and turnip!) in 350 oven for 20 mins before adding them to the soup pot.
The soup also has 1 onion, 1 celery stalk, (cook those in the pot for 5 mins first in and then add:) 1 garlic clove, (cook another min and then add:) 1/2 c white wine, 6 c stock (I used the organic store bought, though this recipe book has a really tasty sounding stock recipe), 1 tsp fresh thyme and 1 tsp sage. Simmer the soup with the roasted parsnips for about 20-30. (I simmered for much longer, due to timing issues.)
I skipped the optional whipping cream, but did caramelize the hazelnuts in honey. You heat the nuts for 10 mins at 325, take them out and cool them, toss in 1 tbsp of honey, and put back in oven for another 5 or so.
The soup is pretty tasty. Who knew that parsnips could be enjoyable? I really liked the sour cream stirred in and the flavour added by the sage and thyme mixed into the organic chicken stock. (like a turkey dinner in soup form! :)) I worked it out to about 4 points for a bowl.
Hope everyone had a good Monday! Step class was cancelled today so I didn't get my lunch hour workout in. I'll have to head to bed so I'm more motivated to workout tomorrow!
2 comments:
looks delicious - I love parsnips! Im putting this on my 'To Try' list!
Roast parsnips are really nice, my mum makes them at christmas
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