Spiced parsnip soup recipe
Makes 6 to 8 servings
This rich, full-flavoured soup features parsnips in the base and as a garnish. Make the parsnip curls while the soup is simmering.
For the soup
2 tbsp. (30 mL) butter
2 tbsp. (30 mL) olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 tbsp. (15 mL) all-purpose flour
½ tsp. (2 mL) turmeric
½ tsp. (2 mL) ground cumin
½ tsp. (2 mL) ground ginger
¼ tsp. (1 mL) cayenne, or to taste
½ cup (125 mL) dry white wine
5 cups (1.25 L) chicken or vegetable stock
4 parsnips (about 2 lb./900 g), peeled, chopped
2 medium-sized potatoes, peeled, chopped
Salt and freshly ground pepper to taste
1 cup (250 mL) table cream
In a large saucepan or Dutch oven, combine butter with olive oil over medium-high heat. Sauté onions and garlic for 5 minutes or until vegetables are softened. Whisk in flour and spices, reduce heat slightly and stir well. Cook for another minute or two; don’t brown.
Whisk in wine and slightly increase heat. Add stock, parsnips, potatoes, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes or until parsnips are tender.
Remove soup from heat. Using a hand-held blender (or working in batches with a food processor), blend soup until relatively smooth (a few chunks are fine; for a smoother texture, pass through a sieve). Return to low heat and stir in cream. Ladle into serving bowls, or a large tureen, and garnish with parsnip curls.
For the garnish
4 parsnips, peeled
3 cups (750 mL) vegetable oil
Using a vegetable peeler, slice each parsnip lengthwise (work from root end down).
Heat oil in a good-sized, deep, heavy-based pot (or use a deep fryer) set over medium-high heat. When a deep-fry thermometer reaches 375°F (190°C), or a small cube of bread turns golden in seconds, add handfuls of parsnips to oil and deep-fry until golden and just beginning to brown in spots, about 1 minute. Remove curls with a slotted spoon or small sieve and drain on paper towels.
Use to garnish each bowl and pass remaining curls at the table.