Making carrot and Parsnip soup
Discussion
I've never made soup before, but find myself with some soft carrots and parsnips so thought it a good way to use them.
If you have any good recipes please share, I found this one and have a question:
Ingredients
4tbsp butter, softened
1 large onion, peeled and chopped
450g (15oz) carrots, peeled and chopped
2 large parsnips, peeled and chopped
1 level tbsp freshly grated root ginger
1 level tsp finely grated orange rind
600ml (1 pint) vegetable stock
125ml (4fl oz) single cream
Salt and ground black pepper
Sprigs of fresh coriander, to garnish
Method
Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish your parsnip soup with a sprig of coriander.
It says not to freeze if it has cream in it, (to add it in after if you do) why is this?
If you have any good recipes please share, I found this one and have a question:
Ingredients
4tbsp butter, softened
1 large onion, peeled and chopped
450g (15oz) carrots, peeled and chopped
2 large parsnips, peeled and chopped
1 level tbsp freshly grated root ginger
1 level tsp finely grated orange rind
600ml (1 pint) vegetable stock
125ml (4fl oz) single cream
Salt and ground black pepper
Sprigs of fresh coriander, to garnish
Method
Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish your parsnip soup with a sprig of coriander.
It says not to freeze if it has cream in it, (to add it in after if you do) why is this?
IIRC from school, cream has a high fat content, while the water elements of cream will freeze the fat content won't fully freeze and will go off, you can freeze whipped cream because you create pockets of air around the fat which fully freezes the fat.
I may be wrong though that was bloody years ago!
I may be wrong though that was bloody years ago!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff