Parsnip Soup Recipe

Add the carrots parsnips and stock and bring to the boil. Add the chopped onion or leek and salt.

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If using a leek be sure to rinse the resulting pieces perfectly clean so your soup wont be gritty.

Parsnip soup Recipe. Blend the soup until smooth using a handheld liquidiser or a food processor then stir in the curry powder salt and pepper. Season to taste. Bring to the boil then reduce the heat and simmer until the vegetables are tender about 20 to 25 minutes.

Cook stirring occasionally until the onion is a bit creamy looking about 10 minutes. The sauteeing gives the parsnips a bit of the same caramelized flavor that you would get from roasting but boiling ensures that they dont get too dark as we are cooking them. Combine the parsnips onion and stock in a large saucepan.

Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown about 7 minutes. Heat the oil in a large saucepan and fry the onion and celery for 10 mins stirring occasionally until softened. If they start to catch add a small splash of water.

Blitz the soup until it is smooth pour back into the pan and warm through. Reduce the heat to low and stir in the butter garlic brown sugar and the roasted parsnips and carrots. Bring the pan to the boil then reduce to a simmer and cook with the lid on for 2025 minutes until the parsnips and carrots are tender.

Peel and chop the onion or leek. Print the complete recipe a. Stir in the onion and celery.

For this Irish parsnip soup recipe were using a combination of sauteeing and boiling. This combination of techniques gives great flavor and great color to the soup. Melt the butter in a large pot over medium-low heat.

Ladle into warmed bowls and serve immediately. Blend the soup using a stick blender. If youve never tried parsnips before parsnip soup is an easy introduction.

Put the parsnips milk and curry powder in a pan and bring to the boil before reducing to a simmer for five minutes. Deep fry the peelings until they are crispy then drain place on a paper lined plate. In a heavy saucepan cook the onion the garlic the gingerroot the carrot the celery and the thyme in the butter over moderately low heat stirring until the onion is softened.

Blended its super creamy without a drop of cream. Add the garlic thyme and ½ tsp black pepper and cook for 2 mins.

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