Easy, easy parsnip soup

[foodinistar]

This was my second attempt at parsnip soup using midgets and off-cuts from my garden parsnips. The first one followed the traditional spicy, curry route but I think this is tastier. It is very easy as most of it is done as a by product of cooking parsnips for roast dinners.

• Small parsnips and thin tails (too small to roast), blanched when the parsnips for roasting were parboiled, and then added to a bag in the freezer until there were enough
• Water from boiling the parsnips (and potatoes, sprouts, carrots, whatever) that was not used for gravy, stored in the freezer until enough
• Chicken stock from boiling carcass
• A medium sized chopped red onion
• Salt, ground pepper, medium dry sherry

I leave the quantities and proportions for you to decide! I don't think they are critical.

• Fry the onions and a handful of parsnip pieces until just turning brown. (Alternatively the parsnips could have been slightly roasted before freezing, in which case omit them from the frying pan)
• Put onions, all parsnips, veg water, chicken stock and pepper into a pan and bring to the boil
• Mash when the parsnips are tender (I use a hand-held blender)
• Add a small splash of sherry (the parsnips should add a lot of sweetness themselves)
• Add salt to taste

I made enough for two large bowls. In the first one I added some Greek yogurt before serving. There was no yogurt left for the second bowl! Cream, Parmesan cheese or leaf garnishes could equally well have been added after serving.

Believe me, parsnip soup does NOT have to be curried!

[shae]

Yum! I love parsnips! Thanks for sharing.

[Lady Willow]

roasting parsnips makes all the differnce with parsnip soup. Specially spicy varieties.