Parsnip And Potato Soup Recipes

ROASTED CARROT, PARSNIP AND POTATO SOUP

Steps:

• Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
• After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
• Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

PARSNIP AND JAPANESE SWEET POTATO SOUP

Steps:

• Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.
• Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.

POTATO, CARROT AND PARSNIP SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
• Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

POTATO AND PARSNIP SOUP

Steps:

• Heat the chicken stock in a large pan over medium heat.
• Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
• Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
• Blend it all in a food processor until smooth.
• Return to the pan, stir in the cream and heat through.
• Serve in warmed bowls.

PARSNIP AND POTATO SOUP

Steps:

• Prepare the vegetables: Peel the potatoes and parsnips.
• Coarsely cut the vegetables into 3 cm pieces.
• Heat the oil in a saucepan over medium heat.
• Add all the vegetables and cook over medium heat for about 10 min with occasional stirring.
• Pour in the warm broth and water.
• Cook, uncovered, until the potatoes are cooked and fork-tender, about 15-20 min.
• Purée the soup in a blender.
• Adjust the seasoning, then add milk and reheat.
• Ladle into bowls and sprinkle with chives and feta cheese.

PARSNIP AND POTATO SOUP

Steps:

• Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
• Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
• Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.

POTATO, CARROT AND PARSNIP SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
• Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

SPICY VEGAN PARSNIP AND POTATO SOUP

Steps:

• Place oil, onion, chilli power, cumin, garlic and ginger into a large fan and cook until onion browns
• chop parsnips and potatoes into chunks and place in pan with the spices and onion
• add stock and let simmer for 1 hour
• blend until smooth and add salt and pepper to taste, serve with crusty bread