#Parsnip Soup recipe

[askwhatsforlunch]

Saffron Parsnip Soup (Vegetarian)

Beautifully smooth and velvety, this hearty Saffron Parsnip Soup takes it suave fragrance and gorgeous hue from the warming spice, and is thus deliciously comforting on a cold and rainy night. Happy Tuesday!

Ingredients (serves 3 to 4):

1 1/2 tablespoon unsalted butter

1 1/2 tablespoon olive oil

2 shallots

2 good pinches saffron threads

1 litre/4 cups boiling water

3 large (or 4 medium) Garden Parsnips 

1 heaped teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

In a large pot over a medium flame, melt butter with olive oil.

Peel and finely chop shallots.

Once the butter is just foaming, add chopped shallots, and cook, a couple of minutes until softened.

Stir in a jolly good pinch saffron threads, and cook, another couple of minutes.

Place remaining saffron threads in a medium bowl, and cover with boiling water. Set aside.

Thoroughly scrub and rinse Garden Parsnips, and peel them if necessary (their skin is particularly thin when they've just been dug up, so they needn't be peeled).

Cube Parsnips, and stir into the pot, coating well in butter and saffron.

Season with coarse sea salt and black pepper. Cover with a lid, and cook, about 5 minutes.

Remove the lid, and stir in saffron water. Bring to the boil.

Once boiling, cover with the lid, reduce heat to medium-low, and simmer, 25 to 30 minutes, until Parsnips are very tender.

Spoon the whole lot into a blender, and process until very smooth, adding more water, if necessary.

Pour soup back in the pot and heat over a medium flame.

Serve Saffron Parsnip Soup hot.

[kaidavis]

Soup - Roasted Apple and Parsnip Soup Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.

[vegan-nom-noms]

HARVEST VEGETABLE INSTANT POT MINESTRONE

[eyra]

the oldest recipe for parsnip soup - eyra - Harry Potter [Archive of Our Own]

Chapters: 3/9 Fandom: Harry Potter Rating: Mature Relationships: Sirius Black/Remus Lupin Additional Tags: Marauders Era, Non-Magical, Christmas, Winter, Cooking, Food, Fluff, Angst and Hurt/Comfort, Autistic Sirius Black (+ please check ao3 tags before reading) There's something blazingly incongruous about Remus in the wintertime. He's golden: sunshine and honeybees, caramel curls and freckles like dappled sunlight. Even his clothes seem borrowed, and temporary, as if he might've just thrown on an extra layer for a moment in the knowledge that his own innate aestival nature would be quite enough to stave off the worst of the chill. Something at home in long balmy nights, and mornings when the gardens teem with life and song. Wonderfully out of place in the winter: a happy visitor to the season, an ember in the frost. Christmastime in the Cotswolds: cold hands, crackling fires, and Remus's indefatigable quest for parsnips.

As is tradition, a festive treat for December. If you liked A Brief History of Dragons, this one's for you, and for anyone who has been following me on tumblr for a little while you'll understand why writing this was so important and cathartic and special for me, in lots of ways. A full circle moment.

I hope you love this as much as I do, and I hope you have a wonderful winter. x

[messusminnow]

How do I explain to someone that the best novel I’ve ever read that I’ve reread multiple times and crosses my mind at least once a day is a nine chapter fanfic about Harry Potter’s godfather and old professor cooking together in a greenhouse.

[ladyaj-13]

Parsnip-cheddar soup

Cheap, cheerful, and satisfying!

500g parsnips, chopped into 1cm pieces, fried in butter until starting to colour

Add 1/2tsp mixed herbs

Add 3 chopped garlic cloves, 3 chopped spring onions and some black pepper

Fry for another 2-3 mins

Add 1 veg stock cube, made up as per packet, and simmer (lid on) for 10 mins

Purée (off the heat!), adding more water if needed to get a soup consistency

Add 100g grated mature cheddar, stir in to melt (put back on heat for minute or two if needed)

Voila! Delicious.

Makes 3-4 servings depending on how thick you like your soup and how much crusty bread you eat on the side!

[wilderflowergirlie]

If the fic has pretty words I WILL fall in love with it everytime. there's one fic I'm reading right now and it's just so beautiful, I can't remember any specific phrases but I'm two chapters in and the main thing I remember about it is the writing is so gorgeous and it just makes me completely happy to read because the writing makes me feel happy. the feeling is so well conveyed through the words it honestly makes me kind of emotional like wow writing really CAN be this good.

[simmeringstarfruit]

Creamy Parsnip Soup

A creamy soup made with parsnips! This simple vegetarian soup recipe includes both dairy and dairy-free options, ready to eat in one hour. Inspired by the parsnip soup from Stardew Valley. Jump to Recipe Printable Recipe Well, it’s somehow still freezing outside – so let’s eat parsnips… with cream. This soup is simple, it’s vegetarian, and not too ridiculously expensive to make. If you use…

[askwhatsforlunch]

Goat's Cheese Parsnip Soup (Vegetarian)

The days are getting chillier and chillier, and a lot wetter, too! Digging up the last of the Kitchen Garden's harvest under the rain deserves a reward! Luckily, this is just what this creamy, warming and tasty Goat's Cheese Parsnip Soup is!

Ingredients (serves 1):

180 grams/6 ounces Parsnips

a small garlic clove, peeled

1/2 vanilla bean

½ teaspoon coarse sea salt

2 cups water

1 cup whole goat's milk

30 grams/1 ounce good soft goat's cheese

freshly cracked black pepper

If you have just dug out your Parsnips from your Kitchen Garden, thoroughly scrub and rinse them under cold water. But you don’t need to peel them. Cut Parsnips into thick slices and place them into a medium saucepan.

Add garlic clove and vanilla bean halve to the saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, then reduce heat to medium, cover with a lid, and simmer, 20 minutes, until Parsnips are tender.

Remove from the heat.

Using a hand-held blender, process, gradually adding remaining goat's milk until smooth. Add goat's cheese, and process once more.

Return saucepan over medium-heat until the soup is well-warmed.

Serve Goat's Cheese Parsnip Soup hot, with a sprinkle of black pepper.

[catsconflictscopicsandchamomile]

soup? Zeus-a-mercy, ten thousand times!

Sir Terry Pratchett: on writing Good Omens with Neil Gaiman

I love the whole interview but this little snippet most of all:

Terry: “You can usually bet, and I’m sure Neil Gaiman would say the same thing, that, uh, if I go into a bookstore to do a signing and someone presents me with three books, the chances are that one of them is going to be a very battered copy of Good Omens; and it will smell as if it’s been dropped in parsnip soup or something in and it’s gone fluffy and crinkly around the edges and they’ll admit that it’s the fourth copy they’ve bought”.

You can never own enough Good Omens copies.

[gerickdamble-blog]

This hearty, warming winter soup is a real classic. Sweet fragrant parsnips go wonderfully with Indian style spicing. Can be served with any bread, but the Naan helps complement the Indian Flavor

[eyra]

parsnip soup recipe book 🥄

as promised, here's a list of (most of) the recipes from the oldest recipe for parsnip soup. some of the dishes in the story have slight variances from the recipes below - purely just based on what ingredients I felt like adding or tweaking as I was writing - but they're not far off. enjoy! x

chapter 1: cheese and pickle sandwich, uneaten I must stress to the uninitiated that the pickle in question is of course Branston pickle. serve with mature cheddar and granary bread.

chapter 2: two black coffees, to go the deli in the story is a real deli that actually exists and they serve Ozone coffee.

chapter 3: sausage & leek pasta with chilli this is a Julius Roberts one - the video that started it all.

chapter 4: wild mushroom gnocchi would also work just fine with pasta.

chapter 5: spiced apple tea this was an amalgamation of a few different recipes, but this one and this one both look good. I imagine this would also be delightful with a splash of something like amaretto.

chapter 6: cheese & curried onion toastie Julius Roberts again. I haven't tried this yet but god I want to.

chapter 7: turkey, all the trimmings the Christmas table recipes were all just drawn from stuff I usually eat at Christmas, but you can't go wrong with Nigella for the turkey and these sprouts and these sprouts both look good to me.

chapter 8: buttered toast, uneaten there are few greater pleasures in life than a bit of cheap white bread, toasted, with good butter.

chapter 9: parsnip soup obviously the actual recipe is a closely-guarded secret passed down from Remus's great-great-great-grandmother, but the one I've linked above will come pretty close.

🧄🧈🥄🧅🍞

[messusminnow]

Go read The Oldest Recipe for Parsnip soup by eyra on a03, then come back and let’s cry together.

[maldonadocrashingintothings]

Soups, Stews and Chili - Oxtail Soup Recipe

Parsnips, turnips, dried black mushrooms, and brandy give this oxtail soup a unique flavor. Oxtails must be roasted in a shallow pan for 45 minutes before you prepare the soup.

[captainfantasticalright]

Absorootly adore how parnsnipful everything has become lately.

Love the extra facts, the step by step recipe and the final result looks absolutely scrumptious. I’ll take one with a side of Good Omens for the full experience.

Of parsnips and parsnip soup

So the question of parsnips, and particularly parsnip soup, came up secondary to this quote from an interview with Terry Pratchett. (Thanks to @captainfantasticalright for the transcription.)

Terry: “You can usually bet, and I’m sure Neil Gaiman would say the same thing, that, uh, if I go into a bookstore to do a signing and someone presents me with three books, the chances are that one of them is going to be a very battered copy of Good Omens; and it will smell as if it’s been dropped in parsnip soup or something in and it’s gone fluffy and crinkly around the edges and they’ll admit that it’s the fourth copy they’ve bought”.

And when @petermorwood saw this, he immediately reblogged it and added four recipes for parsnip soup.

These kind of surprised some folks, as not everybody knew that parsnips were an actual thing: or if they were, what they looked like or were useful for.

The vegetable may well be better known on this side of the Atlantic. (And I have to confess that as a New Yorker and Manhattanite, with access to both great outdoor food markets and some of the best grocery stores in the world, I don't think that parsnips ever came up on my personal radar while I was living there.) So I thought I'd take a moment to lay out some basics for those who'd like to get to know the vegetable better.

The parsnip's Linnaean/botanical name is Pastinaca sativa, and in the culinary mode it's been around for a long time. It's native to Eurasia, and is a relative to parsley and carrots (with which it's frequently paired in the UK and Ireland). The Romans cultivated it, and it spread all over the place from there. Travelers who passed through our own neck of the woods before the introduction of the potato noted that "the Irish do feed much upon parsnips", and in the local diet it filled a lot of the niches that the potato now occupies.

You can do all kinds of things with parsnips. The Wikipedia article says, correctly, that they can be "baked, boiled, pureed, roasted, fried, grilled, or steamed". But probably the commonest food form in which parsnips turn up around here is steamed or simmered with carrots and then mashed with them: so that you can buy carrot-and-parsnip mash, ready-made, in most of our local grocery chains.

It also has to be mentioned that most Irish kids have had this stuff foisted on them at one point or another, and a lot of them hate it. (@petermorwood would be one.) I find it hard to blame anybody for this opinion, as one of the parsnip's great selling points—its spicy, almost peppery quality—gets almost completely wiped out by the carrot's more dominant flavor and sweetness.

Roasting parsnips, though, is another matter entirely. They roast really well. And parsnip soups are another story entirely, as it's possible to build a soup that will emphasize the parsnip's virtues.

So, to add to Peter's collection, here's one I made earlier—like yesterday afternoon, stopping the cooking sort of halfway and finishing it up today.

I was thinking in a vague medioregnic-food way about a soup with roasted bacon in it, but not with potatoes (as those have been disallowed from the Middle Kingdoms for reasons discussed elsewhere. Tl;dr: it's Sean Astin's fault). And finally I thought, "Okay, if we're going to roast some pork belly or back bacon, then why not save some energy and roast some parsnips too? The browned skins'll help keep them from going to mush in the soup."

So: first find your parsnips. I used four of them. You peel them with a potato peeler...

...sort of roughly quarter them, the long way...

...then chop them in half the short way, toss them in a bowl with some oil—olive oil, in this case—spread them on a baking sheet, and season them with pepper, coarse salt, and some chile flakes. (I used ancho and bird's-eye chile flakes here.)

These then went into the oven for about half an hour, and came out like this.

While that was going on, I got a block of ready-cooked Polish snack bacon out of the freezer.

On its home turf, this is the kind of thing that turns up (among other ways) sliced very thin on afternoon-snack plates, with cheeses and breads. But we like to score it and roast it to sweat some of the fat out, and then use it in soups and stews and so forth.

So I scored this chunk on most of its sides, browned it in a skillet, then shoved the skillet into the oven for twenty minutes or so. Here's the bacon after it was done.

While it was cooking, I made about a liter of soup stock from a couple of stock cubes. If you can get pork stock cubes, they'd be best for this, but beef works fine.

This then went into the pot and was brought up to just-boiling while the bacon and the parsnips were chopped into more or less bite-sized chunks. After that, the meat and veg were added to the pot and the whole business was left to simmer for a couple of hours while I went off to do some line editing.

Finally I turned it off and left it on the stove overnight (our kitchen is quite cool, it was in no bacteriological danger from being left out this way) and then finished its simmering time around lunchtime today.

And here it is. (...Or was. It was very nice.)

...Anyway, this is only one of potentially thousands of takes on parsnip soup. Recipes for more robust versions—based on mashed parsnips and more vegetables, or different meats—are all over the place.

Meanwhile, as regards how much damage this soup could do to your copy of Good Omens if you dropped yours in it, I'd rate this at about 5 damage points out of 10. ...Call it 5.5 if you factor in the chiles. Soups along the boiled-and-mashed-parsnip spectrum would probably inflict damage more in the 7.50-8.0 range. But your results may vary: so I'll leave you all to your own experimentation.

[cookedresolve]

Spinach soup with green curry

Ingredients for 3-4 portions:

250g fresh spinach

3 parsnips

0.5 onion

2 cloves of garlic

1 small nub of fresh ginger

1 teaspoon of green curry paste

2 tablespoons of lemon juice

0.5l vegetable broth

0.5-1 teaspoon salt

1 pot of fresh basil (save some leaves for serving)

400ml coconut milk

Olive oil, for the initial fry

(Optional) Fresh chili, or dried chili flakes

Preparation:

Coarsely chop your onion, and press/finely chop garlic.

Clean and coarsely chop the parsnip. Peel and grate ginger. Wash the spinach. Pluck all the basil leaves off the stems, and wash these as well.

Heat olive oil in a pot, sauté onion and garlic.

Add parsnips, ginger, curry and chili. Sauté these for 3-5 minutes.

Add vegetable broth, lemon juice, salt, basil and spinach to the pot, and bring it to a boil. Leave it to simmer for 10-15 minutes.

Mix with a handheld blender until the consistency is even. Add coconut milk, and bring the soup to a boil again.

Taste test with salt, lemon, and chili.