Cream Of Parsnip Soup With Crisp Fried Pancetta Recipes

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CREAM OF PARSNIP SOUP



Cream of Parsnip Soup image

Got this out of the L.A. Times 2002. I've always wanted to try new vegies but been afraid to put my toe in with regard to parsnips..until now!

Provided by TishT

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb parsnip
1 tablespoon butter
1 onion, chopped
1 boiling potato, peeled, diced
1 teaspoon salt
3 cups water or 3 cups vegetable stock, divided
1 sprig tarragon
1 parsley sprig
1/4 cup sour cream

Steps:

  • Working lightly, peel the parsnips and cut off the bottoms and tops. Continuing to use the vegetable peeler, cut away and save the rest of the parsnip down to its woody core, catching the thin slices in a wide soup pot. The color of the vegetable will change from creamy white to ivory when you get to the core. Discard the cores.
  • Add the butter, onion, potato and salt to the parsnip in the soup pot along with one-third to one-half cup of the water. Place the pot over low to medium-low heat, cover it tightly and cook slowly, "sweating" the vegetables until they begin to become tender, about 20 to 25 minutes. Stir from time to time to keep the vegetables from sticking and scorching.
  • Add the tarragon and parsley and continue to sweat the vegetables another 5 minutes. Add the remainder of the water, increase the heat to medium and cook uncovered until the vegetables are completely tender, about 15 minutes.
  • Remove the tarragon and parsley sprigs and, using a slotted spoon, transfer as much as you can of the solids from the soup pot into a blender. With the lid of the blender removed (cover the top with a paper towel), pulse the blender to chop the vegetables. If necessary, add a little water or cooking broth.
  • After the vegetables are chopped, turn the blender on the lowest speed and gradually work your way up to the highest. When you start pureeing the vegetables, they'll jump up the sides but then they'll subside and remain at much the same level no matter the speed of the blender. With the motor running, add the rest of the liquid and any vegetables left over and puree until completely smooth.
  • Wipe out the pot to remove any bits of vegetable and then pour the pureed soup back into it. Heat through over low heat and taste and correct the salt.
  • Beat the sour cream with a spoon to soften it.
  • Divide the soup among 4 warmed soup bowls and dribble in a bit of sour cream in a decorative pattern.

Nutrition Facts : Calories 179.2, Fat 6.1, SaturatedFat 3.6, Cholesterol 15.1, Sodium 637.5, Carbohydrate 30.3, Fiber 6.7, Sugar 7.4, Protein 2.6

CREAM OF PARSNIP SOUP



Cream of Parsnip Soup image

Categories     Soup/Stew     Milk/Cream     Vegetable     Low Carb     Low Fat     Quick & Easy     Low Cal     Vinegar     Parsnip     Fall     Winter     Healthy     Shallot

Yield Makes 8 (3/4 cup) servings

Number Of Ingredients 10

2 teaspoons unsalted butter
1 cup diced shallots (about 3)
1/4 cup diced onion
3/4 cup white wine
3 1/2 cups peeled, chopped parsnips (about 9 small)
5 cups chicken stock (see Chef's notes, below)
3/4 teaspoon white balsamic vinegar
3/4 teaspoon salt
Pinch pepper
3/4 cup half-and-half

Steps:

  • In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
  • Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.

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

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