Sometimes I get the feeling that we live from summer to summer, and just wait out the winter, gritting our teeth and not understanding what to eat in these conditions. So, as it turned out, not only fatty food can bring joy in winter. In Odessa cuisine we rarely use roots, but the British and Irish not only love them, but also know how to cook the roots so they turn out not only healthy and nutritious, but also very tasty. Parsnip soup is just about all of the above, plus its really easy to cook. Everything as you love 😉
Sometimes I get the feeling that we live from summer to summer, and just wait out the winter, gritting our teeth and not understanding what to eat in these conditions. So, as it turned out, not only fatty food can bring joy in winter. In Odessa cuisine we rarely use roots, but the British and Irish not only love them, but also know how to cook the roots so they turn out not only healthy and nutritious, but also very tasty. Parsnip soup is just about all of the above, plus its really easy to cook. Everything as you love 😉- Prep time: 10 minutes
- Cook time: 30 minutes
- Serves: 4-6
- Difficulty: easy
- Course: soup
- Cookware: hand blender, pot
- Cuisine: Irish
Ingredients
- 1.2 litre chicken stock
- 900 g parsnips, peeled and cut into thin pieces
- 200 g potatoes, peeled and cut into large pieces
- 1 onion, peeled and cut into large pieces
- 2 cloves of garlic, peeled
- 50 g butter
- 150 ml single cream
- 2 tsp cumin
- 1 tsp coriander seeds
- freshly ground black pepper
- salt
Cooking method
Step 1
Melt the butter in a pot, add parsnips, potatoes, onion, and garlic. Cook over low heat, stirring occasionally, until the parsnips are tender.
Step 2
Heat the stock. Add cumin and coriander to a pot with vegetables and cook, stirring occasionally, for 1-2 minutes. Pour in hot chicken stock, season with salt and pepper, and mix well. Cover, bring to a boil and simmer until the parsnip is tender. Remove the soup from heat, blitz with a hand blender, slowly adding the cream, until the soup is smooth.
My tips and tricks:
Everyone is used to eating soup for lunch and usually it is one type of soup. But may I suggest to try and make it two. For example, parsnip soup and garlic soup. They are both easy and are similar in structure. This will look like a soup from an expensive restaurant, and you can go even further and decorate the soup with a pattern. To do this, pour a portion of each soup into a plate so that they do not mix with each other. Then draw a wide zigzag with a thin stream of cream. Draw a few vertical lines with the opposite end of the tablespoon, connecting the zigzag lines.
- 1.2 litre chicken stock
- 900 g parsnips, peeled and cut into thin pieces
- 200 g potatoes, peeled and cut into large pieces
- 1 onion, peeled and cut into large pieces
- 2 cloves of garlic, peeled
- 50 g butter
- 150 ml single cream
- 2 tsp cumin
- 1 tsp coriander seeds
- freshly ground black pepper
- salt
- Melt the butter in a pot, add parsnips, potatoes, onion, and garlic. Cook over low heat, stirring occasionally, until the parsnips are tender.
- Heat the stock. Add cumin and coriander to a pot with vegetables and cook, stirring occasionally, for 1-2 minutes. Pour in hot chicken stock, season with salt and pepper, and mix well. Cover, bring to a boil and simmer until the parsnip is tender. Remove the soup from heat, blitz with a hand blender, slowly adding the cream, until the soup is smooth.