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Posts Tagged ‘Parsnip’

Winter root vegetable soup

So here we are almost March and we are experiencing an artic blast. The snow is piled up at the back door and Dubliners have been advised to stay indoors tomorrow as more is on the way. Soup seems like our only defence. Nothing fancy here but full of fresh vegetable flavours. It will protect you against almost all weather eventualities, or at least both fill and warm you up.

Winter Root Vegetable Soup – serves 6 to 8

  • 1 tbsp butter
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 potatoes, peeled and chopped
  • 2 litres vegetable stock
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 small celeriac, peeled and chopped

Melt the butter in a large pot over a medium to high heat. As soon as it has melted and started to froth, add the onion, leek and potatoes. Sauté for a couple of minutes, then cover and sweat over a low heat for 8 minutes.

Add the stock, the rest of the vegetables and some salt and pepper (white pepper would be our preference), then lower the heat and simmer for about 20 minutes, partially covered. Taste the vegetables to check that they are completely soft, then check the seasoning before serving.

(Original recipe from Fresh by Donal Skeehan, Hodder & Stoughton, 2015.)

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This was really elegant and luxurious and the fennel and parsnip combination was unexpectedly delicious.

Fennel & Parsnip Soup – to serve 8

  • 50g butter
  • 175g onion, diced
  • 450g parsnips, peeled and diced
  • 450g fennel bulb, finely diced, keep the fronds to garnish
  • 1.2 litres chicken or vegetable stock
  • 125ml milk
  • 125ml cream

Melt the butter in a large pot, add the onion, parsnips and fennel and stir well to coat. Season with salt and pepper. Cover with a circle of baking paper and and the saucepan lid. Cook on a gentle heat for 10-15 minutes or until soft but not coloured.

Heat the stock and add, simmering for about 20 minutes or until the vegetables are completely tender. Add the milk and cream.

Blend until smooth and taste for seasoning. Serve sprinkled with the reserved fennel fronds.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)

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