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A few inches of snow fell last night.  John left the house at 6 this morning for work and somehow managed to have enough time to scrape all the snow off my car and clear a path for me to drive (I was parked up the street, on a hill, because we only have 1 parking spot at our house.)  Amazing man.

Today I cooked up some parsnips and added an apple and made soup.  It didn’t taste quite right at first, but then I added a little pour of heavy cream, and then it was wonderful.

So if you want to make this soup, please do not omit the cream at the end.  If you need a parsnip soup recipe that doesn’t involve cream, please look for a different one.

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Parsnip Apple Soup with Cream

Film the bottom of a stockpot with olive oil.  Add half an onion (half a cup or so) and a pinch of salt, and stir around on medium heat for 5 minutes or so, until fragrant.  Toss in 2-4 (I used 3) peeled parsnips, chopped into half-inch pieces.   Add an apple (minus the core, plus the skin) chopped into similarly sized pieces as the parsnip. Add 4-6 cups of water.  Bring to a gentle boil and then lower heat and simmer 20 minutes or so until the parsnips and apple are very tender.  Add about 1 T. fresh or dried thyme leaves (optional).  Puree in small batches in blender (let cool first) or blend with a stick blender.  (I swear by mine, and if you don’t have one I would say it is worth getting one for soup season.)  Or if you want to go rustic/minimalist, mash everything with a potato masher.  Check for salt, add some grinds of fresh pepper and some freshly ground nutmeg. Before serving, top each bowl with 3-4 T (or just a good pour) of heavy cream.

* If the soup seems too watery before you serve it, just keep simmering it until some liquid cooks off.  If it seems too thick, add water.

* You can also add a peeled potato or two with the parsnips to stretch the soup out.

* You can also substitute carrots or squashes or sweet potatoes or any combination of those for the parsnips in this recipe.  It will look oranger but will still be delicious.  The basic process of the recipe stays the same.

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