The weather was rainy in the high 40's and which made digging the parsnips easy even though it was cold and messy. My souper hubby Eric did the hard work while I picked up and cleaned the parsnips. I have not done much cooking with parsnips, but my mother wanted us to grow them in our garden. You just plant them in the spring and after the ground has been frozen in the winter, you can then dig this vegetable. We dug them in the fall and took them over to my mother, our parsnip expert, but she said to leave them for the winter dig - they were too tough and did not have the good flavor. The pioneers planted parsnips so when their food supply became sparse in the winter, they could go and dig them. For sure, we will plant parsnips this year, after tasting the tantalizing flavor of this soup with the garnish of garlic and mustard seed. This is so easy to make with only a few ingredients. Enjoy and savor the taste!
Spiced Parsnip Soup - Souper Sarah
from - The Soup Bible - Debra Mayhew
This pale, creamy-textured soup is given a special touch with an aromatic, spiced garlic-and-mustard-seed garnish.
3 tablespoons butter
5 1/2 cusps diced parsnips
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
5 cups chicken stock
2/3 cup of light half-and-half
1 tablespoon of olive oil
2 garlic cloves, cut into julienne strips
3 teaspoons yellow mustard seeds
salt and freshly ground black pepper
2 - Stir in the spices and cook for 1 minute longer. Add the stock, season with salt and pepper, and bring to a boil.
3 - Lower the heat, cover, and simmer for about 45 minutes until the parsnips are tender. Cool slightly, then puree with a hand blender until smooth. Add the half-and half and heat through slowly over low heat.
5- Ladle the soup into warm soup bowls and pour a little of the hot spice mixture over each. Serve at once.